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)
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!
Notes
- You can use canned or leftover baked salmon for convenience.
- Add red pepper flakes if you like a spicy kick to the dish.
- For a lighter sauce, substitute heavy cream with Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 520
- Sugar: 4g
- Sodium: 340mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg
