salmon pasta cherry tomatoes broccoli broccoli pasta with salmon recipe

Hello everyone! How are you all doing today? I hope you have been eating well and taking care of your health. You know, I always tell my children and my friends that if you want to stay strong and have a sharp mind, you must eat your fish! Salmon is the best because it has all those good oils—omega-3s, very good for the heart and the brain. Sometimes my kids say, "Oh, not steamed fish again!" so I have to get creative. Today, I am sharing two of my favorite ways to make pasta with salmon that even the pickiest eaters will finish until the plate is clean. No wasting food in this house, okay? These recipes are very simple, very "easy-to-make," and perfect for a busy weeknight when you don't want to spend hours in the kitchen but still want a "proper" meal for the family.

Salmon and Broccoli Pasta Bake Recipe

This first one is a real crowd-pleaser. If you have children who don't like to eat their "greens," this is the secret weapon. By mixing the broccoli with a creamy sauce and plenty of cheese, they won't even complain. I like to use a short pasta like penne or fusilli because it holds the sauce so nicely. It’s warm, it’s comforting, and it makes the whole house smell wonderful while it’s bubbling away in the oven. Also, it’s a great way to use up any leftover salmon you might have from the night before. Very economical, very smart!

Ingredients for Salmon and Broccoli Bake

• 300g dried pasta (penne or shapes)
• 2 large salmon fillets, skinned and cut into bite-sized chunks
• 1 head of broccoli, cut into small florets (don't throw the stem away, peel it and chop it too!)
• 50g butter
• 50g plain flour
• 600ml whole milk
• 150g cheddar cheese, grated (plus extra for the top)
• 1 tablespoon of Dijon mustard
• Salt and black pepper to taste
• A squeeze of fresh lemon juice

Cooking Instructions

• First, preheat your oven to 200°C (about 400°F). While that’s heating up, boil a big pot of salted water and cook your pasta for about 2 minutes less than the package says. Add the broccoli florets to the pasta water for the last 3 minutes of boiling. Drain everything and set aside.
• In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute—don't let it burn! Slowly whisk in the milk until you have a smooth, thick sauce. Take it off the heat and stir in the cheese and mustard until melted.
• In a large baking dish, mix the cooked pasta, broccoli, and the raw salmon chunks. Pour that beautiful cheesy sauce all over it. Give it a gentle mix so everything is coated.
• Sprinkle the extra cheese on top. Put it in the oven and bake for 20-25 minutes until the top is golden and bubbling and the salmon is cooked through. Serve it hot and watch everyone ask for seconds!

Pasta with Salmon and Cherry Tomatoes

Now, if you want something a bit lighter and more "fancy" but still very fast, this is the recipe for you. This one doesn't use a heavy cream sauce; instead, it uses the juices from the cherry tomatoes and a little bit of olive oil to make a sauce that is very fresh and "zesty." It feels like something you would eat at a nice restaurant, but you can make it in 15 minutes. I love using cherry tomatoes because when they burst in the pan, they become so sweet and delicious. It’s a very bright dish, very "Instagrammable" as the young people say!

Ingredients for Salmon and Cherry Tomato Pasta

• 250g Spaghetti or Linguine
• 200g fresh salmon fillet
• 1 cup of cherry tomatoes, halved
• 3 cloves of garlic, thinly sliced (more if you love garlic like I do!)
• A pinch of red chili flakes (for a little kick)
• Fresh parsley, chopped
• 2 tablespoons of extra virgin olive oil
• A splash of white wine (optional, but very tasty)
• Fresh lemon zest and juice

Cooking Instructions

• Start by boiling your pasta in salted water until it is "al dente"—that means it still has a little bite to it. Make sure you save a little bit of that starchy pasta water before you drain it!
• While the pasta is cooking, heat the olive oil in a large pan over medium heat. Season your salmon with salt and pepper and sear it in the pan for about 3-4 minutes per side. Once it's cooked, take it out, remove the skin, and flake it into large pieces.
• In the same pan (don't wash it, all the flavor is there!), add the garlic and chili flakes. Sauté for one minute until fragrant, then toss in the cherry tomatoes. Cook them until they start to soften and "burst."
• Add the splash of wine if you are using it, or a little pasta water. Let it simmer for a minute. Toss the cooked pasta into the pan along with the flaked salmon and parsley.
• Squeeze some lemon juice over everything and add the zest. Toss it all together gently so you don't break the fish too much. If it looks dry, add a spoonful more of that pasta water. Serve immediately with a little more parsley on top. So fresh and so good!

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