If you’re looking for a dish that’s as comforting as it is vibrant, Salmon Pasta with Brussels Sprouts is about to become your new obsession. This creamy, flavor-packed pasta brings together tender salmon, caramelized Brussels sprouts, and a zesty lemon cream sauce—all tossed with your favorite noodles. It’s a weeknight hero and a dinner-party stunner rolled into one, perfect for anyone craving a meal that feels both special and effortless. If you love pasta with a twist and want to sneak in some extra veggies, Salmon Pasta with Brussels Sprouts checks every box.

Salmon Pasta with Brussels Sprouts Recipe - Recipe Image

Ingredients You’ll Need

All you need are a handful of simple but essential ingredients to create a dish that’s bursting with flavor, color, and creamy goodness. Each component plays a key role in making Salmon Pasta with Brussels Sprouts truly memorable—so let’s take a closer look at what you’ll need and why!

Pasta (8 oz penne or fettuccine): The foundation of the dish, perfect for soaking up all that luscious sauce.
Olive oil (2 tablespoons): Gives a rich base for sautéing and adds a fruity depth of flavor.
Brussels sprouts (2 cups, trimmed and halved): Roasts up golden and nutty, adding color and texture.
Garlic (2 cloves, minced): Delivers a fragrant kick that brings the whole dish together.
Lemon zest (1 teaspoon): Adds brightness and zing that cuts through the creaminess.
Lemon juice (1 tablespoon): Lifts the flavors and keeps the sauce feeling fresh.
Heavy cream (½ cup): Creates a silky, indulgent sauce that clings to every bite.
Parmesan cheese (½ cup, grated): Melts into the sauce for a salty, nutty richness.
Dijon mustard (1 teaspoon): A secret ingredient that gives subtle tang and depth.
Cooked salmon (1 ½ cups, flaked): Makes the dish hearty and satisfying—leftovers or canned work great!
Salt and pepper to taste: Essential for seasoning and balancing all the flavors.
Chopped parsley (for garnish, optional): Adds a pop of green and a fresh finish.

How to Make Salmon Pasta with Brussels Sprouts

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Add your pasta—whether you’re team penne or fettuccine—and cook until just al dente. Don’t forget to reserve about half a cup of the starchy pasta water before draining; this little trick is your ticket to a perfectly glossy sauce later on.

Step 2: Sauté the Brussels Sprouts

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Toss in the halved Brussels sprouts and let them sauté for 5 to 7 minutes. You’re aiming for golden, caramelized edges and tender centers—this step gives Salmon Pasta with Brussels Sprouts its signature nutty bite.

Step 3: Add the Garlic

Once the Brussels sprouts are nearly done, add the minced garlic to the pan. Stir frequently for about a minute, just until fragrant. Garlic burns quickly, so keep an eye on it—you want flavor, not bitterness!

Step 4: Create the Creamy Sauce

Stir in the lemon zest, lemon juice, heavy cream, Parmesan cheese, and Dijon mustard. Let everything simmer for 2 to 3 minutes, allowing the sauce to thicken slightly and the flavors to meld into a creamy, tangy dream.

Step 5: Bring It All Together

Add the drained pasta and flaked salmon right into the skillet. Toss gently to coat every noodle and veggie in that luscious sauce, using the reserved pasta water a splash at a time to loosen things up as needed. Season with salt and pepper to taste, making sure every bite is just right.

Step 6: Garnish and Serve

Spoon your Salmon Pasta with Brussels Sprouts into bowls or onto plates, then sprinkle with chopped parsley for a fresh, colorful finish. Serve warm, and watch those plates disappear!

How to Serve Salmon Pasta with Brussels Sprouts

Garnishes

A simple shower of chopped parsley makes a world of difference, adding freshness and color to your Salmon Pasta with Brussels Sprouts. For a little extra flair, a dusting of lemon zest or even a pinch of red pepper flakes can elevate each bite. If you love cheese, grate a bit more Parmesan over the top just before serving.

Side Dishes

This pasta is a meal in itself, but pairing it with a crisp green salad or some warm garlic bread makes for a truly satisfying spread. Roasted asparagus or a tangy tomato salad on the side also complement the creamy, savory flavors beautifully.

Creative Ways to Present

For a dinner party, try serving Salmon Pasta with Brussels Sprouts in individual pasta bowls with a lemon wedge on the side. Want to make it extra special? Top each serving with a piece of seared salmon, or sprinkle with toasted pine nuts for crunch. It’s equally charming as a cozy one-pan supper or an elegant plated dish.

Make Ahead and Storage

Storing Leftovers

If you’ve got leftovers, let the pasta cool to room temperature before transferring to an airtight container. Salmon Pasta with Brussels Sprouts will keep well in the fridge for up to 2 days. The flavors actually deepen, making leftovers just as crave-worthy!

Freezing

While creamy sauces can sometimes separate when frozen, you can freeze this dish if needed. Place cooled pasta in a freezer-safe container and freeze for up to a month. For best results, thaw overnight in the fridge before reheating.

Reheating

To reheat, add a splash of water, milk, or cream to the pasta and warm gently on the stovetop over low heat, stirring frequently. This helps revive the sauce and keeps everything creamy. The microwave works too—just use short intervals and stir often.

FAQs

Can I use canned salmon instead of cooked fresh salmon?

Absolutely! Canned salmon is a fantastic shortcut and works beautifully in this recipe. Just drain it well and flake it before adding to the pasta for that same rich, savory flavor.

What pasta shapes work best for Salmon Pasta with Brussels Sprouts?

Penne and fettuccine are both delicious options because they hold onto the creamy sauce and bits of Brussels sprouts. Feel free to use any shape you love, from spaghetti to rigatoni.

How can I lighten up the recipe?

For a lighter version of Salmon Pasta with Brussels Sprouts, swap the heavy cream for half-and-half or even Greek yogurt. You’ll still get a lovely, velvety sauce with fewer calories.

Can I make this dish gluten-free?

Yes! Just use your favorite gluten-free pasta, and double-check that your Dijon mustard is gluten-free as well. Everything else in the recipe is naturally gluten-free.

Is this recipe good for meal prep?

Definitely. Salmon Pasta with Brussels Sprouts reheats well and makes a delicious packed lunch. Just store portions in individual containers, and you’re all set for a few days of gourmet lunches.

Final Thoughts

There’s something extra special about a meal that feels both cozy and restaurant-worthy, and Salmon Pasta with Brussels Sprouts delivers every time. Whether you’re making it for a quick weeknight dinner or sharing it with friends, I hope you love this recipe as much as I do. Give it a try—you might find yourself coming back for seconds!

Salmon Pasta with Brussels Sprouts Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This creamy salmon pasta with Brussels sprouts is a delightful and wholesome weeknight dinner option. It combines tender pasta with sautéed Brussels sprouts, flaked salmon, and a rich lemon-infused cream sauce, all garnished with fresh parsley for a burst of flavor. Perfect for a healthy and satisfying meal packed with protein and vegetables.

Ingredients

Scale

Pasta and Vegetables

8 oz pasta (penne or fettuccine)
2 cups Brussels sprouts (trimmed and halved)
2 garlic cloves (minced)

Sauce

2 tablespoons olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
½ cup heavy cream
½ cup grated Parmesan cheese
1 teaspoon Dijon mustard

Protein and Seasoning

1 ½ cups cooked salmon (flaked)
Salt and pepper to taste
Chopped parsley for garnish (optional)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
Sauté Brussels Sprouts: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the halved Brussels sprouts and sauté for 5 to 7 minutes until they are golden brown and tender.
Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, taking care not to burn it.
Make the Sauce: Add lemon zest, lemon juice, heavy cream, grated Parmesan cheese, and Dijon mustard to the skillet. Stir well and simmer for 2 to 3 minutes until the sauce slightly thickens, creating a creamy texture.
Combine Pasta and Salmon: Add the cooked pasta and flaked salmon to the skillet, tossing gently to coat everything evenly with the sauce. If the sauce is too thick, gradually add reserved pasta water a little at a time to loosen it to your desired consistency.
Season and Garnish: Season with salt and pepper to taste. Garnish with chopped parsley if desired. Serve the pasta warm and enjoy!