Creamy Lemon Salmon Broccoli Pasta

Creamy Lemon Salmon Broccoli Pasta is the kind of dinner that feels special without creating a sink full of dishes. Tender salmon, crisp-tender broccoli, and ridged pasta are coated in a silky garlic-Parmesan sauce brightened with fresh lemon, Dijon, and herbs. The sauce is creamy but balanced, while the salmon stays in generous flakes instead of disappearing into the pasta.

A small shallot adds gentle sweetness, and a pinch of red pepper keeps the richness lively without making the dish spicy. Better still, the broccoli cooks with the pasta, and the salmon sears in the same skillet used for the sauce. That means every layer builds flavor while the method stays approachable. Serve it with extra Parmesan and a squeeze of lemon for a polished weeknight meal that also feels right for casual guests. It is comforting, fresh, and very hard to stop eating.

Recipe Yield: 4 servings

INGREDIENTS

12 oz penne or rigatoni pasta
10 oz broccoli florets, cut into small bite-sized pieces
1 lb skinless salmon fillets, cut into 4 equal pieces and patted dry
1/2 cup freshly grated Parmesan cheese, plus more for serving
1 cup low-sodium chicken broth
3/4 cup heavy cream
1 tsp kosher salt, divided, plus more for pasta water
1/2 tsp black pepper, divided
1/2 tsp garlic powder
1 tbsp olive oil
2 tbsp unsalted butter
1 small shallot, finely chopped
4 garlic cloves, minced
1/4 tsp crushed red pepper flakes, optional
1 tbsp all-purpose flour
1 tsp Dijon mustard
1 tsp finely grated lemon zest
2 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill

INSTRUCTIONS

1. Cook the pasta and broccoli:
Bring a large pot of well-salted water to a boil. Cook the pasta until 1 minute shy of al dente. Add the broccoli during the final 3 minutes. Reserve 1 cup pasta water, then drain.

2. Season the salmon:
Season the salmon with 1/2 tsp salt, 1/4 tsp black pepper, and the garlic powder.

3. Sear the salmon:
Heat the olive oil in a large skillet over medium-high heat. Cook the salmon for 3–4 minutes per side, or until it reaches 145°F in the thickest part. Transfer it to a plate and rest for 5 minutes.

4. Sauté the aromatics:
Reduce the heat to medium. Add the butter and shallot to the same skillet. Cook for 2 minutes until softened. Add the garlic and red pepper flakes, then cook for 30 seconds.

5. Build the creamy sauce:
Sprinkle in the flour and stir for 1 minute. Gradually whisk in the broth until smooth. Add the cream, Dijon, lemon zest, remaining salt, and remaining pepper. Simmer gently for 3–4 minutes until slightly thickened.

6. Finish the pasta:
Reduce the heat to low. Gradually stir in the Parmesan until melted and smooth. Add the pasta and broccoli. Toss for 1–2 minutes, adding reserved pasta water 2 tbsp at a time until the sauce is glossy and coats the pasta.

7. Brighten the sauce:
Remove the skillet from the heat. Stir in the lemon juice, parsley, and dill. Taste and adjust the salt, pepper, or lemon as needed.

8. Add the salmon:
Break the salmon into generous flakes. Gently fold it into the pasta without overmixing. Serve immediately with extra Parmesan and lemon, if desired.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Choose evenly thick salmon pieces: Similar-sized portions cook more consistently. Remove each piece as soon as it reaches temperature so the salmon remains moist and tender.
• Use freshly grated Parmesan: It melts more smoothly than packaged shredded cheese. Add it over low heat to prevent the creamy pasta sauce from becoming grainy.
• Adjust the sauce at the end: The pasta will absorb sauce quickly. Add reserved pasta water gradually until everything looks silky rather than watery.
• Reheat gently: Warm leftovers over low heat with a splash of broth or cream. Stir carefully so the salmon stays in attractive flakes.