Recipe: Salmon and Broccoli Pasta

This creamy pasta dish with salmon and broccoli tastes like a real treat, but is ready in record time!

For convenience, I used frozen salmon fillets, and simply defrosted them in a bowl of cold water for an hour before starting the meal preparation.

I used fresh fusilli, as I couldn’t find dry pasta (lockdown life hey?) but this would also work with dry pasta of any variety, including linguine.


  • 300g pasta
  • 2 salmon fillets
  • 200g broccoli florets
  • 284ml double cream
  • 100ml dry white wine, or use stock if preferred
  • 25g butter or spread
  • 1 onion, diced.


  • Cook pasta according to packet instructions.
  • In a large pan, fry the onion in a little oil for 2 minutes.
  • Add the white wine.
  • Add the salmon, cover and cook for 5-6 minutes.
  • Remove the salmon and place in another bowl to one side, flaking it with a fork.
  • Simmer the liquid in the pan reducing it to approximately 45ml.
  • Add the butter and the broccoli to the pan and sauté for 3 minutes.
  • Add the cream to the pan, stirring. Cook for 5 minutes to allow broccoli to cook through.
  • Re-add the salmon.
  • Add the pasta to the pan, stirring.
  • Serve immediately!

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