If you’re craving a dish that strikes a perfect balance of creamy comfort and bright, fresh flavors, Salmon Pasta with Brussels Sprouts is bound to become your new weeknight favorite. Picture fork-tender strands of pasta cloaked in a luscious Parmesan cream, dotted with tender, caramelized Brussels sprouts and generous flakes of savory salmon. With a hit of lemon to keep things lively, this meal looks and tastes like something you’d proudly serve friends, but honestly, it comes together in just about half an hour. Salmon Pasta with Brussels Sprouts is one of those special recipes that manages to feel indulgent and wholesome all at once—perfect for busy evenings or cozy dinner parties alike.
Ingredients You’ll Need
Ingredients You’ll Need
Here’s the magic of Salmon Pasta with Brussels Sprouts: you don’t need a long list of tricky ingredients. Every component is essential and intentionally chosen for its contribution to the dish’s rich flavor, satisfying texture, and stunning presentation. Let’s break down what each one brings to the table:
- Pasta (8 oz): Choose a shape that holds onto the creamy sauce, like penne or fettuccine, for the ultimate velvety bite every time.
- Olive oil (2 tablespoons): A drizzle of good olive oil is key for sautéing and caramelizing the Brussels sprouts, adding fruity depth.
- Brussels sprouts (12 oz, trimmed and halved): When browned, these gain a delightful nuttiness while staying bright green and tender.
- Garlic (2 cloves, minced): Just a quick sauté fills the kitchen with an irresistible, savory aroma.
- Lemon zest (1 teaspoon): Provides a fresh, vibrant punch that wakes up the cream sauce and salmon.
- Heavy cream (½ cup): Lends that dreamy, rich quality to the sauce—feel free to swap in something lighter if you like.
- Parmesan cheese (½ cup, grated): Melts into the sauce for unforgettable savory flavors and a creamy consistency.
- Cooked salmon (8 oz, flaked): Leftover, baked, or even store-bought cooked salmon makes this dish both hearty and quick to assemble.
- Salt (½ teaspoon): Essential for rounding out and elevating all the other flavors.
- Black pepper (¼ teaspoon): Adds a subtle touch of heat to balance the creaminess.
- Lemon juice (1 tablespoon): Finishes the pasta with just the right level of brightness.
- Chopped parsley (for garnish, optional): A sprinkle adds beautiful color and a hint of fresh herbal flavor.
How to Make Salmon Pasta with Brussels Sprouts
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a rolling boil. Add your pasta of choice and cook just until al dente—usually a minute or two less than the package suggests. This will keep your Salmon Pasta with Brussels Sprouts perfectly tender when mixed with the sauce. Before draining, be sure to save about half a cup of that glorious starchy pasta water—it’s the secret to a silky, emulsified sauce later on.
Step 2: Sauté the Brussels Sprouts
While your pasta is cooking, grab a large skillet and heat up the olive oil over medium. Tumble in the halved Brussels sprouts, placing them cut-side down for maximum browning. Let them sear undisturbed for four to five minutes to develop caramelization and flavor, then give them a quick toss and continue cooking until they’re just fork-tender—about three to four minutes more. The sprouts should be golden and crisp on the outside but still vibrantly green.
Step 3: Build the Creamy Sauce
Next comes the flavor foundation: add minced garlic and lemon zest to your skillet of Brussels sprouts. Give everything a quick sauté, just until fragrant, then pour in the heavy cream. Bring to a gentle simmer, stirring as the sauce thickens up slightly. Now, sprinkle in the grated Parmesan along with salt and black pepper, stirring until the cheese melts smoothly into the sauce.
Step 4: Add Salmon and Combine
Gently flake the cooked salmon into large bite-sized pieces and add them to the skillet along with the drained pasta. Toss everything together, adding splashes of reserved pasta water until the sauce reaches your desired creamy consistency. The final flourish: a bright squeeze of lemon juice and a finishing sprinkle of parsley if you like a little extra green. Now you’re ready to serve up your Salmon Pasta with Brussels Sprouts in all its luscious glory.
Step 5: Serve and Savor
Dish up generous bowls while still warm. You’ll see beautiful ribbons of green and pink intertwined with creamy, cheesy pasta and get hints of lemon and Parmesan with every twirl of your fork. This is a dish that feels like a big, edible hug—perfect to savor any night of the week.
How to Serve Salmon Pasta with Brussels Sprouts
Garnishes
A sprinkle of fresh chopped parsley never fails to make Salmon Pasta with Brussels Sprouts look extra inviting. For a bit of added zest, some lemon zest or a twist of cracked black pepper works beautifully. If you’re feeling indulgent, an extra shower of grated Parmesan always gets rave reviews!
Side Dishes
This creamy pasta is filling on its own, but it pairs wonderfully with a crisp green salad tossed in a light vinaigrette. Warm, crusty bread is another perfect side to help scoop up every last bit of sauce. If you want to keep things vibrant and light, consider serving alongside roasted vegetables for even more color and nutrients.
Creative Ways to Present
For a dinner party twist, try serving Salmon Pasta with Brussels Sprouts in individual pasta bowls with a lemon wedge on the side. You can even arrange the flaked salmon and Brussels on top for a layered presentation that shows off the stunning colors. A few edible flowers or microgreens also make for a restaurant-worthy finish!
Make Ahead and Storage
Storing Leftovers
Salmon Pasta with Brussels Sprouts holds up surprisingly well in the fridge. Simply let leftovers cool to room temperature, then transfer them to an airtight container. You can store them for up to two days for the best texture and flavor. When you’re ready to dig back in, just loosen things up with a splash of water or cream when reheating.
Freezing
This dish is best enjoyed fresh, but it can be frozen in a pinch if you have leftovers. Spoon cooled pasta into a freezer-safe container and freeze for up to one month. Be aware the cream sauce may separate slightly when thawed, but giving it a good stir and gently reheating helps bring it back together.
Reheating
To bring Salmon Pasta with Brussels Sprouts back to its original glory, reheat gently on the stove over low heat or in the microwave at half-power. Add a splash of water, milk, or cream and stir occasionally until heated through and creamy again. This keeps the pasta from drying out and helps re-emulsify the sauce.
FAQs
Can I use fresh or frozen salmon for this recipe?
Absolutely! Salmon Pasta with Brussels Sprouts is flexible—both fresh and frozen cooked salmon work well. Just be sure to thaw frozen salmon fully and flake it into bite-sized pieces before adding to your pasta.
What pasta shapes work best with this sauce?
Penne and fettuccine are fantastic choices because they “catch” lots of sauce, but you can use any short or long pasta you love. Even gluten-free or whole wheat pasta will work beautifully in Salmon Pasta with Brussels Sprouts!
Can I make this dish dairy-free?
Yes! Substitute the heavy cream with a plant-based cream or coconut cream, and use your favorite dairy-free Parmesan. The flavors will remain rich and delicious.
How can I add extra vegetables?
If you’re looking to boost the veggie factor, toss in spinach, peas, or roasted asparagus along with the Brussels sprouts. They’ll meld seamlessly with the sauce and bring even more color to your Salmon Pasta with Brussels Sprouts.
What’s the best way to cook the Brussels sprouts?
I recommend sautéing them until golden as in the recipe for the best flavor, but you can also roast them a day ahead at 425°F until crisp. Roasted Brussels sprouts bring a deep, nutty flavor that’s amazing in Salmon Pasta with Brussels Sprouts.
Final Thoughts
If you’re ready to shake up your usual pasta routine, Salmon Pasta with Brussels Sprouts is truly worth a spot at your table. It’s a dish that brings comfort, elegance, and unbelievable flavor with very little fuss. Gather your ingredients and give it a try—you’ll be amazed at how quickly it becomes a cherished go-to in your kitchen!
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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
- Diet: Non-Vegetarian
Description
Indulge in a creamy and flavorful Salmon Pasta with Brussels Sprouts, a delightful dish perfect for a quick and satisfying dinner. This recipe combines tender pasta, seared Brussels sprouts, flaked salmon, and a luscious cream sauce for a harmonious blend of textures and tastes.
Ingredients
Pasta:
8 oz pasta (such as penne or fettuccine)
Salmon:
8 oz cooked salmon (flaked)
Brussels Sprouts:
12 oz Brussels sprouts, trimmed and halved
Others:
2 tablespoons olive oil, 2 garlic cloves (minced), 1 teaspoon lemon zest, ½ cup heavy cream, ½ cup grated Parmesan cheese, ½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon lemon juice, chopped parsley for garnish (optional)
Instructions
- Cook the Pasta: Boil pasta in salted water until al dente, then drain and set aside, reserving ½ cup of pasta water.
- Sear Brussels Sprouts: In a skillet, brown Brussels sprouts in olive oil, then add garlic and lemon zest.
- Make the Sauce: Pour in cream, simmer, and stir in Parmesan, salt, and pepper.
- Combine: Add salmon and pasta to the skillet, toss, and adjust consistency with reserved pasta water.
- Finish: Stir in lemon juice, garnish with parsley, and serve.
Notes
- Use leftover or pre-cooked salmon for quick preparation.
- For a lighter version, swap heavy cream with half-and-half or a non-dairy alternative.
- Pre-roasting Brussels sprouts enhances their flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 4g
- Sodium: 390mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 31g
- Cholesterol: 85mg
