This Salmon and Broccoli Pasta is ideal for busy weeknight dinners. It uses a short list of ingredients, relies on simple seasonings, and comes together quickly — perfect for families.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Salmon and Broccoli Pasta
- Substitutions
- Variations
- How to make Salmon and Broccoli Pasta
- Leftovers
- Recipe FAQs
- More Salmon Recipes
- Rate it…
- Salmon and Broccoli Pasta Recipe
Why this recipe works
This salmon and broccoli pasta bake balances flaky salmon, tender broccoli and pasta in a creamy, flavorful sauce. It’s a convenient one-dish meal that covers protein, vegetables and carbs, making it a reliable family favorite.
Preparation is quick — a few minutes to combine ingredients, then bake while the pasta cooks. The cream cheese-based sauce melts into a silky coating that ties the dish together with minimal fuss.
Ingredients to make Salmon and Broccoli Pasta
- Salmon fillet – the main protein; skinned if you prefer.
- Broccoli – adds color, texture and nutrients; cut into florets.
- Cream cheese – creates the base of the creamy sauce; can be dairy-free if desired.
- Dried dill – offers a subtle, sweet herbal note.
- Italian seasoning – a blend of dried herbs for depth.
- Garlic powder – for savory umami.
- Onion powder – pairs well with garlic for rounded flavor.
- Red pepper flakes – a pinch adds gentle heat.
- Lemon juice – brightens the dish at the end.
- Fresh parsley – chopped, for garnish.
- Pasta – any shape works; penne is recommended (gluten-free optional).
- Olive oil – a drizzle for roasting.
See recipe card in the recipe block for exact quantities and full details.
Substitutions
- Salmon: swap for another firm fish, chicken, steak or tofu. Canned salmon can work in a pinch.
- Broccoli: replace or combine with peas, zucchini or cherry tomatoes.
- Cream cheese: use heavy cream, crème fraîche, Greek yogurt or coconut yogurt as alternatives.
- Pasta: use spaghetti, linguine, fusilli or any preferred shape.
- Italian seasoning: mix dried basil, oregano, thyme and rosemary if you don’t have a blend.
Variations
- Spicy: increase red pepper flakes or add a pinch of cumin for warmth.
- Deluxe: finish with lemon zest, grated Parmesan and sliced spring onions.
- Kid friendly: swap the salmon for a protein children prefer or omit the meat and serve with extra vegetables.
How to make Salmon and Broccoli Pasta
Step 1: Skin the salmon and chop the broccoli into small florets.
Step 2: Place salmon, broccoli and cream cheese in a large baking dish. In a small bowl, combine dried dill, Italian seasoning, garlic powder and chilli flakes. Pour the spice mix over the salmon mixture, drizzle with olive oil, season with salt and pepper, and bake at 200°C (390°F) for 20 minutes.
Step 3: Meanwhile, boil the pasta in generously salted water according to package instructions (about 12 minutes for many shapes).
Step 4: Remove the baking dish from the oven, flake the salmon into pieces and stir together with the broccoli and melted cream cheese to form the sauce.
Step 5: Drain the pasta and add it straight to the baking dish with the lemon juice and chopped parsley. Toss to combine and serve immediately.
Hint: Reserve a cup of pasta water. If the sauce needs thinning, add a splash until you reach the desired consistency.
Leftovers
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat on the stove over low heat or in the microwave, adding a little water or cream if the sauce has thickened. Freezing is not recommended as the texture of the cream cheese sauce can change.
Recipe FAQs
Yes. Keep leftovers in an airtight container for 3–4 days and reheat in the microwave or on the stove. Add a splash of water or cream to loosen the sauce if needed.
An instant-read thermometer is the most reliable method: salmon is fully cooked at 145°F (63°C). Check the thickest part of the fillet. The flesh should also flake easily with a fork.
Yes. Cream cheese melts into a smooth, creamy sauce in the oven. Greek yogurt or crème fraîche can also work, but add them after cooking to prevent curdling.
More Salmon Recipes
- Salmon Noodles
- Salmon Burgers
- Salmon Fishcakes
- Salmon Skewers
- Air Fryer Salmon
- Salmon Pie
- Baked Christmas Salmon
- Salmon Risotto
- Salmon Tray Bake
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Salmon and Broccoli Pasta
Ingredients
- 500 g salmon fillet, skinned
- 1 head of broccoli
- 150 g cream cheese
- ½ tsp dried dill
- ½ tsp Italian seasoning
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Pinch red pepper flakes
- ½ juice lemon
- Handful fresh parsley
- 350 g pasta (penne), I used gluten-free
- 1 tbsp olive oil
Instructions
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Skin the salmon fillet and chop the broccoli into smaller florets.
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Add salmon, broccoli and cream cheese to a large baking dish. Mix dried dill, Italian seasoning, garlic powder and chilli flakes in a small bowl, then pour over the ingredients. Drizzle with olive oil, season with salt and pepper, and bake at 200°C (390°F) for 20 minutes.
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Boil the pasta in salted water for about 12 minutes, or according to package directions.
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Remove the dish from the oven, flake the salmon and combine it with the broccoli and cream cheese.
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Drain the pasta and add it to the baking dish with lemon juice and chopped parsley. Stir to combine and serve.
Notes
Substitutions & Variations: Options are listed above in the article.
To Store: Refrigerate in an airtight container for 3–4 days. Reheat gently and add a splash of water if needed to loosen the sauce.
To Freeze: Freezing is not recommended for best texture.
Tip 1: You can make this on the stove instead of the oven: cook the salmon and broccoli in a large pan, then combine with cooked pasta.
Tip 2: For convenience, a jarred Alfredo-style sauce can be used in place of the homemade cream cheese sauce.
Tip 3: Cook the pasta fully rather than al dente, since it won’t cook further after combining.
Nutrition
