Creamy Salmon And Broccoli Pasta Recipes

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ITALIAN BROCCOLI & SALMON PASTA BAKE



Italian Broccoli & Salmon Pasta Bake image

Take a fresh look at broccoli with this creamy pasta bake. Adapted from good food magazine. Chicken can be used instead of the salmon for a change.

Provided by English_Rose

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

9 ounces penne
2 garlic cloves, minced and sauteed in a little oil (optional)
10 ounces broccoli, cut into large florets
1 ounce butter
1 ounce all-purpose flour
2 1/2 cups milk
3 1/2 ounces mascarpone
salt and pepper
8 sun-dried tomatoes, preserved in olive oil, drained and thickly sliced
2 tablespoons small capers (rinsed to remove excess salt or vinegar) (optional)
8 anchovy fillets, halved (optional)
10 large fresh basil leaves, roughly torn
4 fresh skinless salmon fillets
2 ounces sharp cheddar cheese, finely grated
1 ounce parmesan cheese, grated

Steps:

  • Preheat the oven to 375F and get out an ovenproof dish (measuring 10in by 15in, and about 2.5in deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
  • While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, galric, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, and salt and pepper then add the pasta and broccoli and mix well.
  • Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar and parmesan. (You can chill this for up to 4 hours if you want to get ahead.)
  • Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden - don't let it go too dark or the fish will overcook.

Nutrition Facts : Calories 893.5, Fat 30.8, SaturatedFat 13.3, Cholesterol 223.1, Sodium 634.3, Carbohydrate 70.6, Fiber 9.6, Sugar 2.9, Protein 82.8

CREAMY SALMON LINGUINE



Creamy Salmon Linguine image

Extra Pesto Grilled Salmon gives this creamy pasta toss a luxurious taste and texture. We love it as is, but you could easily sub in any veggies you have on hand for the broccoli. -Jacob Kitzman, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 13

8 ounces uncooked linguine
1 bunch broccoli, cut into florets
2 tablespoons butter
2 garlic cloves, minced
2 cups heavy whipping cream
2 tablespoons lemon juice
1 pound fully cooked salmon, flaked
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Parmesan cheese
3 tablespoons minced fresh basil or 1 tablespoon dried basil
2 tablespoons capers, drained
2 teaspoons grated lemon zest

Steps:

  • Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking., Meanwhile, in a large skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened, stirring constantly., Add salmon, salt and pepper; heat through. Drain linguine and broccoli; add to skillet. Stir in cheese, basil, capers and lemon zest.

Nutrition Facts : Calories 802 calories, Fat 55g fat (30g saturated fat), Cholesterol 207mg cholesterol, Sodium 649mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 6g fiber), Protein 36g protein.

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