Pasta is such a comforting food whatever the time of year, whether it’s cold and grey outside or bright and sunny. It can take on many forms and suit our different moods. This creamy salmon broccoli is a dish that I turn to in the spring and summer months for its zesty and fresh flavours and I just love how the creamy sauce clings to the pasta.
A light summery salmon dish
In the warmer months. I prefer to cook with fish when making pasta dishes to make it a little lighter compared to meat and it works really well. This may sound like a strange thing to say, but salmon is quite a meaty fish, but it still doesn’t weigh down this summery pasta dish. Of course, this can easily be adapted to suit vegetarian diets by simply taking out the salmon; it still tastes just as good!
Rather than using heavy cream to make the sauce, which can be typical in lots of pasta dishes like this, I used natural quark. Quark is naturally low in fat and high in protein and is the perfect addition to both savoury and sweet dishes. Salmon and cream cheese is a match made in heaven and a couple of tablespoons goes a long way in this dish and helps to give the creamy sauce a boost.
For us, this has become a weeknight staple dinner and often appears on the meal plan, for its sheer ease. Pasta can be as simple or as complicated as you like. I prefer simple with few ingredients and seasonings, but with maximum flavour, which this recipe definitely has in abundance.
If you’re looking for more pasta recipe inspiration, why not try some of these:
I really enjoy connecting with you all and if you’ve tried my Creamy Salmon & Broccoli Pasta or anything else on the blog then I’d really love to hear what you think. You can leave a at the bottom of the post below or send me a message or on social media where you can also stay up to date by hitting the follow button: , , , .
A summery pasta dish made with salmon and tenderstem broccoli and a creamy sauce made with quark.
- 500 g dried tagliatelle
- 275 g salmon fillets (skin removed)
- 200 g tenderstem broccoli
- 100 g quark
- 12 cherry tomatoes halved
- 6 chestnut mushrooms sliced
- 2 tbsp cream cheese
- 2 tsp dried chilli flakes (optional)
- 2 garlic cloves minced
- 2 tbsp flat leaf parsley roughly chopped
- juice of 1/2 lemon
Preheat the oven to 180 degrees. Place the salmon fillets on a non-stick tray and cook for 10-15 minutes, or until well cooked.
Flake the salmon into bitesize chunks using a fork. Set aside until required.
Place the tenderstem broccoli into a microwaveable bowl. Add a splash of water and cover with cling film. Steam in the microwave for 5 minutes until tender. Set aside until needed.
Meanwhile, boil the pasta as per the packet instructions.
In a large frying pan or wok, heat a little oil and pour in the mushrooms and tomatoes. Cook for a few minutes before adding the garlic.
Squeeze in the lemon juice and add the chilli flakes and cook for a further 2 minutes. Cook until the mushrooms have started to brown and the tomatoes have softened.
Stir in the quark and cream cheese. Add the flaked salmon fillets and broccoli to the pan and stir together.
Once the pasta is cooked, drain and add it to the pan containing the other ingredients. Sprinkle in the chopped parsley, seasonings and mix everything together so it's all evenly distributed.
Serve and enjoy!