Description
This Salmon Pasta with Brussels Sprouts recipe combines tender, flaky salmon with sautéed Brussels sprouts and a zesty lemon Parmesan sauce tossed with pasta. Ready in just 30 minutes, it’s a flavorful and nutritious meal perfect for busy weeknights, blending the richness of salmon and cheese with bright citrus notes and a hint of spice.
Ingredients
Scale
For the Pasta and Sauce
- 8 oz pasta (penne, fettuccine, or your choice)
- 1 lemon, zested and juiced
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
For the Salmon and Vegetables
- 2 salmon fillets (about 6 oz each), skin removed
- 2 cups Brussels sprouts, halved
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
For Garnish
- Fresh parsley, chopped (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. Drain the pasta, reserving 1/2 cup of the pasta cooking water, then set the pasta aside.
- Prepare the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the salmon fillets generously with salt and freshly ground black pepper. Place the salmon in the skillet and cook for about 4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.
- Sauté Brussels Sprouts: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the halved Brussels sprouts and sauté for 5 to 7 minutes until they become tender and develop a slight golden-brown color.
- Add Garlic and Spices: Add the minced garlic and red pepper flakes (if using) to the skillet with the Brussels sprouts. Cook for an additional 1 to 2 minutes until the garlic is fragrant but not burned.
- Combine Salmon and Pasta: Flake the cooked salmon into bite-sized pieces and return them to the skillet. Add the cooked pasta, lemon zest, lemon juice, and grated Parmesan cheese. Toss everything together gently, adding the reserved pasta water a little at a time to achieve your desired sauce consistency.
- Season and Serve: Taste and adjust the seasoning with additional salt and freshly ground black pepper if needed. Garnish with chopped fresh parsley if desired, and serve immediately while warm.
Notes
- Use any type of pasta you prefer; penne or fettuccine works best to hold the sauce.
- To save time, you can use pre-shredded Parmesan and pre-minced garlic.
- If you don’t have Brussels sprouts, substitute with broccoli florets or asparagus tips.
- For a creamier sauce, add a splash of heavy cream or a dollop of cream cheese when tossing the pasta.
- Adjust red pepper flakes for desired level of spiciness or omit for a milder dish.
