This Salmon Pasta with Brussels Sprouts and Lemon Parmesan Recipe is a vibrant, flavor-packed dish that perfectly balances tender salmon, crisp Brussels sprouts, and zesty lemon, all tossed with creamy Parmesan and your favorite pasta. Whether you’re looking for a quick weeknight dinner or a dish to impress friends, this recipe brings together wholesome ingredients in a way that’s both simple and utterly delicious. Each bite delivers comforting textures and a bright, fresh flavor that makes this pasta irresistible from the first forkful to the last.
Ingredients You’ll Need
The beauty of this Salmon Pasta with Brussels Sprouts and Lemon Parmesan Recipe lies in its straightforward ingredient list. Each component plays a crucial role, adding layers of flavor, texture, and color that work harmoniously together to create a dish that’s as stunning as it is tasty.
- 8 oz pasta (penne, fettuccine, or your choice): Choose your favorite shape to carry the sauce and ingredients perfectly.
- 2 salmon fillets (about 6 oz each), skin removed: Fresh salmon delivers rich flavor and tender protein.
- 2 cups Brussels sprouts, halved: Adds a wonderful crispness and subtle earthiness.
- 2 tablespoons olive oil, divided: For sautéing and bringing everything together with a silky finish.
- 3 cloves garlic, minced: Infuses the dish with aromatic warmth.
- 1/2 teaspoon red pepper flakes (optional): Adds just the right amount of gentle heat.
- 1 lemon, zested and juiced: Brightens the whole dish with fresh citrus notes.
- 1/4 cup grated Parmesan cheese: Gives a creamy, nutty richness that coats every bite beautifully.
- Salt and freshly ground black pepper, to taste: Essential for seasoning and balancing flavors.
- Fresh parsley, chopped (optional, for garnish): Adds a pop of color and fresh herbal brightness.
How to Make Salmon Pasta with Brussels Sprouts and Lemon Parmesan Recipe
Step 1: Cook the Pasta
Start by boiling your pasta in salted water according to the package instructions until al dente. This ensures you get that perfect bite — tender but with a little firmness. Once cooked, drain the pasta but remember to save 1/2 cup of the pasta water. This starchy liquid will be your secret weapon for creating a silky sauce later on.
Step 2: Prepare the Salmon
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season your salmon fillets generously with salt and freshly ground pepper. Place the salmon in the skillet and cook for about 4 minutes on each side. You’re aiming for a beautiful golden crust on the outside while keeping the inside moist and flaky. Carefully remove the salmon and set it aside to rest—this makes flaking easier and keeps it juicy.
Step 3: Sauté Brussels Sprouts
Using the same skillet, add the remaining tablespoon of olive oil. Toss in the halved Brussels sprouts and sauté for 5 to 7 minutes until they turn tender and slightly browned, developing that lovely caramelized flavor. This step deepens their natural sweetness and softens their texture just enough to complement the salmon.
Step 4: Add Garlic and Red Pepper Flakes
Next, stir in the minced garlic and red pepper flakes. Cook them together for another 1 to 2 minutes until the garlic is fragrant and golden but not burnt. This adds warmth and a subtle kick that elevates the entire dish.
Step 5: Combine Salmon and Pasta
Flake the cooked salmon into bite-sized pieces and return it to the skillet with the Brussels sprouts and garlic. Add your cooked pasta, lemon zest, lemon juice, and grated Parmesan cheese. Gently toss everything together, and if the mixture feels a little dry, splash in some of the reserved pasta water to loosen the sauce and create a perfect creamy coating.
Step 6: Final Seasoning
Taste and adjust the seasoning with salt and black pepper. This final touch ensures all flavors shine through boldly. If desired, sprinkle chopped fresh parsley over the top for a burst of color and freshness right before serving.
How to Serve Salmon Pasta with Brussels Sprouts and Lemon Parmesan Recipe
Garnishes
To enhance both the flavor and appearance, finish your dish with a sprinkle of more freshly grated Parmesan and a handful of chopped parsley. A light drizzle of extra virgin olive oil or a few extra lemon zest curls can also brighten the presentation and add a layer of aromatic freshness.
Side Dishes
This Salmon Pasta with Brussels Sprouts and Lemon Parmesan Recipe pairs beautifully with a crisp green salad dressed in a simple vinaigrette or some roasted asparagus for a green vegetable side that’s just as vibrant. Crusty garlic bread or a baguette can also be a great addition to soak up any extra sauce on the plate.
Creative Ways to Present
If you want to impress guests, plate the pasta neatly in shallow bowls and garnish with a lemon wedge on the side for an interactive citrus boost. Serving individual portions topped with a sprig of parsley adds that restaurant-style flair. For family dinners, a large rustic serving bowl fosters a warm, communal feel.
Make Ahead and Storage
Storing Leftovers
Store any leftover Salmon Pasta with Brussels Sprouts and Lemon Parmesan Recipe in an airtight container in the refrigerator. It stays fresh for up to 3 days, making it perfect for enjoying quick meals later in the week without losing any flavor or texture.
Freezing
While freezing cooked salmon pasta is doable, it’s best to freeze the components separately if possible. Cooked pasta and sautéed Brussels sprouts freeze well, but salmon can become a bit dry. If you do freeze the fully combined dish, use airtight containers and consume within 1 to 2 months for the best results.
Reheating
Reheat leftovers gently on medium-low heat in a skillet to preserve the delicate texture of the salmon and prevent the Brussels sprouts from becoming mushy. Adding a splash of water or broth while reheating will help revive the creaminess of the sauce.
FAQs
Can I use frozen salmon instead of fresh?
Absolutely! Just make sure to thaw it completely before cooking to ensure even cooking and maintain the best texture and flavor.
What other vegetables can I add to this recipe?
Feel free to experiment with veggies like asparagus, spinach, or cherry tomatoes. Just adjust the cooking times accordingly to maintain the perfect texture.
Is this recipe suitable for gluten-free diets?
Yes! Simply swap regular pasta for your favorite gluten-free variety. The flavors won’t be compromised, and it’ll still be delicious.
Can I make this recipe dairy-free?
To make it dairy-free, omit the Parmesan cheese or replace it with a vegan cheese alternative. Nutritional yeast can also add a nice cheesy flavor.
How do I prevent salmon from sticking to the pan?
Make sure your skillet is adequately heated and lightly oiled before adding the salmon. Avoid moving it too soon; let it develop a crust which will naturally release from the pan.
Final Thoughts
If you’re searching for a dish that feels special yet is simple enough for any night of the week, this Salmon Pasta with Brussels Sprouts and Lemon Parmesan Recipe is a winner. It’s a delightful combination of fresh, wholesome ingredients wrapped in vibrant flavors that make every bite memorable. I can’t wait for you to try it and share the joy it brings to your table!
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Salmon Pasta with Brussels Sprouts and Lemon Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A quick and flavorful Salmon Pasta with Brussels Sprouts recipe, combining tender pan-seared salmon, sautéed Brussels sprouts, and al dente pasta tossed in a zesty lemon and Parmesan sauce. Perfect for a nutritious and satisfying weeknight dinner ready in just 30 minutes.
Ingredients
Primary Ingredients
- 8 oz pasta (penne, fettuccine, or your choice)
- 2 salmon fillets (about 6 oz each), skin removed
- 2 cups Brussels sprouts, halved
For Cooking and Flavor
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 lemon, zested and juiced
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
- Prepare the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season both sides of the salmon fillets with salt and freshly ground black pepper.
- Cook the Salmon: Place the salmon fillets in the skillet and cook for about 4 minutes per side, or until the salmon is cooked through and flakes easily. Remove the salmon from the skillet and set aside.
- Sauté Brussels Sprouts: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the halved Brussels sprouts and sauté for 5 to 7 minutes until they are tender and have a slight golden brown color.
- Add Garlic and Red Pepper Flakes: Add the minced garlic and red pepper flakes to the skillet with Brussels sprouts. Cook for an additional 1 to 2 minutes until the garlic becomes fragrant.
- Flake the Salmon: Break the cooked salmon into bite-sized pieces and return it to the skillet with the Brussels sprouts.
- Combine Pasta and Sauce: Add the cooked pasta, lemon zest, lemon juice, and Parmesan cheese to the skillet. Toss all ingredients together gently, adding the reserved pasta water as needed to loosen the sauce and create a creamy coating.
- Season to Taste: Taste the dish and adjust seasoning by adding more salt and pepper if needed.
- Serve: Garnish with chopped fresh parsley if desired, and serve immediately while hot.
Notes
- You can substitute the pasta shape according to preference or what you have available.
- Red pepper flakes are optional and can be omitted or adjusted according to heat preference.
- Make sure not to overcook the salmon to keep it tender and moist.
- If fresh Parmesan is not available, use the best quality grated Parmesan you can find.
- Adding reserved pasta water helps to loosen the sauce and bring all flavors together.
- This recipe can be made dairy-free by omitting the Parmesan or using a vegan alternative.
