Creamy Salmon and Broccoli Pasta Bake
Ever had a creamy pasta dish that wraps you in a warm hug?
This Creamy Salmon and Broccoli Pasta Bake does just that! Think succulent salmon, vibrant broccoli, and a rich cheesy sauce all mingling together in one delicious dish. Plus, it’s a breeze to prepare and clean up, making it perfect for busy weeknights or cozy weekends.
Why make this recipe
You’ll love this dish for a few standout reasons:
- One-Pan Wonder: Who loves doing dishes? Not me! This recipe combines all your ingredients in one baking dish, so you can spend more time eating and less time scrubbing.
- Nutritious & Delicious: With salmon and broccoli, you get a hearty dose of nutrients without sacrificing flavor. Talk about a win-win!
- Family-Friendly: The creamy sauce and cheesy goodness will have even the pickiest eaters asking for seconds. It’s like a yes to dinner from every family member!
Ingredients:
You don’t need fancy stuff — just these basics!
- 12 oz pasta (penne or rotini)
- 2 cups broccoli florets
- 1 lb salmon fillet
- 2 cups heavy cream
- 1 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tsp lemon juice
- Salt and pepper to taste
- Olive oil for drizzling
- Breadcrumbs for topping (optional)
Directions:
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large pot, cook the broccoli in boiling water for about 2-3 minutes until bright green and tender. Drain and set aside.
- In a skillet, cook the salmon over medium heat until cooked through and flakes easily, about 6-8 minutes per side. Remove from heat and flake into pieces.
- In a mixing bowl, combine the heavy cream, parmesan cheese, garlic, lemon juice, salt, and pepper. Mix well.
- In a large baking dish, combine the cooked pasta, broccoli, and salmon. Pour the cream mixture over the top, and stir gently to combine.
- Top with mozzarella cheese and breadcrumbs if using. Drizzle with olive oil.
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden and bubbly.
- Let cool slightly before serving. Enjoy!
How to make Creamy Salmon and Broccoli Pasta Bake (Overview)
Making this dish is as easy as pie! Here’s the rundown:
- Start by boiling the pasta and blanching the broccoli. Keep them aside for a hot minute.
- Then, sear the salmon until it’s perfectly cooked and flaky. Say goodbye to the fuss of raw fish!
- Mix up your creamy sauce, toss everything together, and spread it out in your baking dish.
- Top it with cheese and breadcrumbs (if you’re feeling fancy), drizzle with olive oil, and pop it in the oven. And voila! Dinner is served.
Pro Tip: Don’t skip toasting the garlic — it makes all the difference in flavor!
How to serve Creamy Salmon and Broccoli Pasta Bake
When your Creamy Salmon and Broccoli Pasta Bake comes out of the oven, the golden, bubbly top is a sight to behold! Serve it straight from the dish and enjoy the colors of green broccoli and melty cheese against the rich salmon.
Pair it with a simple green salad for crunch, or if you’re really feeling it, a glass of white wine to enhance that creamy goodness. Your nose will thank you!
How to store Creamy Salmon and Broccoli Pasta Bake
Leftovers? Yes, please! This pasta bake holds up well. Store it in the fridge for up to 3 days or freeze it for up to 2 months.
To reheat, pop it in the oven at 350°F (175°C) until heated through. If it looks a bit dry after freezing, mix in a splash of cream before reheating.
Tips to make Creamy Salmon and Broccoli Pasta Bake
- Swap Proteins: Not into salmon? Try chicken or even roasted veggies for a lighter, vegetarian twist!
- Make it Extra Cheesy: Add a sprinkle of extra parmesan or gouda to the top for an even cheesier bake.
- Timing is Key: Don’t overcook the broccoli! You want it tender but still bright green — nobody wants a sad, mushy veggie.
- Season Generously: Adjust the seasoning based on your taste — it’s the secret to elevating the flavors!
Variation
Feel free to switch things up! Want a lighter version? Use a low-fat cream or milk instead. Craving a spicy kick? Add a dash of red pepper flakes into the cream mixture. Or for the plant-based crowd, swap the salmon for marinated tofu and use almond milk with nutritional yeast for that cheesy flavor.
FAQs
1. Can I use frozen salmon?
Yes, just make sure to thaw it properly before cooking.
2. Can I make this dish ahead of time?
Absolutely! Assemble it a day ahead, cover tightly, and refrigerate. Bake it when you’re ready to serve.
3. How do I know when it’s done?
Look for a bubbling, golden top and give it a gentle stir! If everything’s heated through and crispy, you’re good to go.
📌 Pin this recipe for your next cozy dinner night!
Creamy Salmon and Broccoli Pasta Bake
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large pot, cook the broccoli in boiling water for about 2-3 minutes until bright green and tender. Drain and set aside.
- In a skillet, cook the salmon over medium heat until cooked through and flakes easily, about 6-8 minutes per side. Remove from heat and flake into pieces.
- In a mixing bowl, combine the heavy cream, parmesan cheese, garlic, lemon juice, salt, and pepper. Mix well.
- In a large baking dish, combine the cooked pasta, broccoli, and salmon. Pour the cream mixture over the top, and stir gently to combine.
- Top with mozzarella cheese and breadcrumbs if using. Drizzle with olive oil.
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden and bubbly.
- Let cool slightly before serving. Enjoy!
Notes
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