If you are looking for a dish that brings together the cozy comfort of creamy pasta with the fresh, vibrant flavors of the sea and garden, this Salmon Pasta with Brussels Sprouts Recipe is your new best friend in the kitchen. Imagine tender, flaky salmon nestled amidst perfectly cooked pasta, all embraced by a luscious cream sauce infused with garlicky Brussels sprouts and brightened by a hint of lemon. It is a celebration of texture and taste, easy enough for a weeknight meal but elegant enough to impress anyone who sits down to enjoy it with you.
Ingredients You’ll Need
Ingredients You’ll Need
This Salmon Pasta with Brussels Sprouts Recipe shines because of its simple, straightforward ingredients—each one selected to build layers of flavor, color, and texture that make the dish truly special.
- 8 oz pasta (penne or fettuccine): Provides the satisfying base that carries the creamy sauce and salmon perfectly.
- 2 salmon fillets (about 6 oz each): The star protein, offering rich, flaky, and slightly buttery flavor.
- 2 tablespoons olive oil: Adds a fruity depth and is perfect for sautéing both salmon and Brussels sprouts.
- 2 cups Brussels sprouts (trimmed and thinly sliced): They add a tender crunch and a subtle earthiness that complements salmon beautifully.
- 3 cloves garlic (minced): This adds a punch of aromatic warmth and layers of savory flavor.
- 1/2 teaspoon crushed red pepper flakes (optional): For those who like a gentle kick of heat to wake up the palate.
- 1/2 cup heavy cream: Creates the luscious, silky sauce that ties everything together.
- 1/2 cup grated Parmesan cheese: Adds nutty, savory richness and helps thicken the sauce.
- Juice of 1/2 lemon: Brightens the dish with its fresh acidity, cutting through the cream.
- Salt and black pepper to taste: Essential for seasoning and balancing all the flavors.
- Chopped fresh parsley for garnish (optional): A splash of green that adds visual appeal and a fresh herbal note.
How to Make Salmon Pasta with Brussels Sprouts Recipe
Step 1: Cooking the Pasta
Start with a large pot of salted boiling water and cook your chosen pasta according to the package directions. This step is important because the salted water seasons the pasta subtly, enhancing the overall flavor. Be sure to reserve half a cup of the pasta cooking water before draining—this starchy liquid will help create a silky, well-integrated sauce later on.
Step 2: Preparing the Salmon
While the pasta is cooking, give your salmon fillets a generous seasoning of salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the salmon for about three to four minutes per side until it’s perfectly cooked through and flakes easily. Gently break the salmon into large, rustic chunks. Keeping these chunks intact provides delightful bites of rich salmon throughout the dish.
Step 3: Sautéing Brussels Sprouts and Garlic
In the same skillet, add your remaining tablespoon of olive oil. Toss in the thinly sliced Brussels sprouts and sauté them for five to six minutes, allowing them to become tender and lightly browned. This caramelization deepens their natural nutty flavor. Next, stir in the minced garlic and, if using, the crushed red pepper flakes. Let these cook for about 30 seconds, just long enough to release their fragrant aromas without burning.
Step 4: Making the Cream Sauce and Combining Ingredients
Turn the heat down to low and pour in the heavy cream and grated Parmesan cheese. Stir gently until the cheese melts and the sauce thickens slightly, forming a creamy blanket for your pasta. Add the cooked pasta to your skillet and toss it with the sauce, adding a splash of reserved pasta water if the sauce feels too thick. Finally, fold in the flaky salmon and squeeze in the juice of half a lemon to add a fresh, zesty contrast to the richness of the dish. Season generously with salt and pepper, then give everything a gentle toss to combine flavors beautifully.
How to Serve Salmon Pasta with Brussels Sprouts Recipe
Garnishes
A sprinkle of chopped fresh parsley not only adds a pop of lively color but also offers a clean, herbal aroma that enhances each bite. If you want an extra touch of indulgence, grate a little more Parmesan over the top just before serving.
Side Dishes
This dish is robust and satisfying on its own, but it pairs wonderfully with a crisp green salad lightly dressed with lemon vinaigrette. For a heartier meal, some roasted baby potatoes or crusty garlic bread would round things out nicely and keep your guests reaching for seconds.
Creative Ways to Present
Present this pasta in wide, shallow bowls to showcase those beautiful salmon flakes and caramelized Brussels sprouts. For a gourmet twist, drizzle a little infused olive oil, like lemon or chili oil, over the top. You can even add toasted pine nuts or slivered almonds for a delightful crunch and more texture contrast.
Make Ahead and Storage
Storing Leftovers
Your leftover Salmon Pasta with Brussels Sprouts Recipe will keep well in an airtight container in the refrigerator for up to three days. Because the cream sauce thickens when chilled, you may want to add a splash of milk or water when reheating to bring it back to the perfect creamy consistency.
Freezing
While it is possible to freeze this dish, cream-based pastas sometimes separate when thawed. If you do choose to freeze, do so in small portions and use within one month for best quality. Thaw thoroughly in the refrigerator before reheating gently on the stovetop.
Reheating
Reheat your Salmon Pasta with Brussels Sprouts Recipe on low heat with a little added liquid—such as milk, broth, or reserved pasta water—to prevent the sauce from becoming too thick or clumpy. Stir frequently to keep the texture smooth and creamy, just like when freshly made.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just be sure to thaw it completely and pat it dry before cooking to avoid excess moisture, which can interfere with getting that nice sear on the salmon fillets.
Are Brussels sprouts necessary in this dish?
While they are a key element adding crunch and flavor contrast, you could substitute with other greens like asparagus tips or thinly sliced kale if you’re not a fan or don’t have Brussels sprouts on hand.
Can I make this recipe dairy-free?
Yes, swap out the heavy cream for a coconut cream or cashew cream alternative and use a dairy-free Parmesan substitute or nutritional yeast to keep that cheesy flavor without dairy.
What type of pasta works best for this recipe?
Penne and fettuccine are fantastic because their shapes hold the sauce well, but feel free to use any pasta you love or have available, including gluten-free options.
Can I prepare any parts of this recipe in advance?
You can trim and slice the Brussels sprouts and even cook the pasta ahead of time (undercooking slightly if you plan to reheat). Cook the salmon and assemble just before serving for the freshest results.
Final Thoughts
This Salmon Pasta with Brussels Sprouts Recipe has truly won a place in my heart thanks to its comforting creaminess, fresh brightness, and effortless blend of textures. It is one of those special meals that feels both nourishing and a little luxurious without demanding too much time or effort. I can’t wait for you to make it your own and enjoy its delicious charm at your table soon!
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Salmon Pasta with Brussels Sprouts Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Salmon Pasta with Brussels Sprouts is a delicious and creamy weeknight meal that combines tender chunks of salmon with sautéed Brussels sprouts, garlic, and a rich Parmesan cream sauce tossed with your favorite pasta. It’s a perfect balance of flavors and textures, easy to prepare, and ideal for a wholesome family dinner or a quick nutritious meal.
Ingredients
Ingredients
- 8 oz pasta (penne or fettuccine)
- 2 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 2 cups Brussels sprouts (trimmed and thinly sliced)
- 3 cloves garlic (minced)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Juice of 1/2 lemon
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Cook the salmon: While the pasta cooks, season the salmon fillets with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the salmon and cook for 3–4 minutes per side until cooked through and flaky. Transfer the salmon to a plate and gently break into large chunks.
- Sauté Brussels sprouts and garlic: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced Brussels sprouts and sauté for 5–6 minutes until tender and slightly browned. Add the minced garlic and crushed red pepper flakes (if using), cooking for another 30 seconds until fragrant.
- Make the sauce and combine: Reduce heat to low and stir in the heavy cream and grated Parmesan cheese. Add the cooked pasta and splash in some reserved pasta water to loosen the sauce as needed. Gently fold in the flaked salmon and squeeze in the lemon juice. Toss everything together until well combined. Season with salt and pepper to taste.
- Serve: Serve the pasta warm, garnished with fresh parsley if desired for a fresh pop of color and flavor.
Notes
- For extra richness, stir in a tablespoon of butter at the end of cooking.
- You can substitute smoked salmon or leftover roasted salmon for the fresh fillets.
- Adjust the amount of crushed red pepper flakes according to your spice preference.
- Use gluten-free pasta to make this recipe gluten free if needed.
