Salmon Pasta with Broccolini and Lemon Alfredo

Creamy pasta with salmon, broccolini, and peas, topped with cheese in a white scalloped bowl on a light surface.

Salmon Pasta with Broccolini and Lemon Alfredo

Creamy salmon pasta with Alfredo sauce, brightened with lemon and broccolini. An easy, feel-good dinner that’s perfect for any night of the week.

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Main Course

Italian

serves 4 to 5

863 kcal

Equipment

large pot, to boil pasta and vegetables
large skillet, to sauté salmon and build sauce

Ingredients

1 pound salmon filet, skin removed
Kosher salt & black pepper
Olive oil, for the pan
12 ounces pappardelle pasta, or other dry pasta
1 bunch broccolini, trimmed and chopped
¾ cup frozen peas
2 tablespoons unsalted butter
2 cloves garlic, finely minced
1 cup heavy cream
½ cup freshly grated Parmigiano-Reggiano, plus more for serving
lemon zest (from one lemon)
2 tablespoons lemon juice
reserved pasta water, about 1½ cups
red pepper flakes, optional

Instructions

Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions.
During the last 2 minutes, add the broccolini to the pot. During the last 30 seconds, add the peas. (The vegetables should turn bright green and have a little bite; not be soft or mushy.) Reserve 1½ cups pasta water (to use in the sauce), then drain everything in a colander.
Season the salmon generously with salt and pepper. Heat a large skillet over medium-high with olive oil. Sear the salmon for 3–4 minutes per side until just cooked through (or slightly under). Transfer to a plate.
Lower the heat to medium. Melt butter in the same skillet. Add garlic and sauté just until fragrant (about 30 seconds; don’t let it brown). Stir in the cream and gently simmer for 2–3 minutes. Add Parmesan and lemon zest, stirring until smooth. Thin the sauce with reserved pasta water until silky and pourable. Season with salt, pepper, and lemon juice to taste.

Keep the heat moderate to prevent the sauce from breaking.

Add the pasta and vegetables directly to the sauce, tossing gently to coat. Fold in salmon at the very end; it will break apart into chunks. Taste again and add salt or lemon juice to suit your preference.
Finish with extra Parm, cracked black pepper, and red pepper flakes.

Notes

Storage + Reheating – Leftovers will keep for up to 1–2 days. Reheat gently on the stovetop or at 50% power in the microwave, adding a splash of cream, milk, or water to loosen the sauce.

Nutrition

stove top

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