If you’re looking for a vibrant, satisfying dinner that’s bursting with fresh flavors, this Salmon Pasta with Brussels Sprouts Recipe is a true winner. Imagine perfectly cooked salmon flakes mingling with tender Brussels sprouts and al dente pasta, all coated in a bright, lemony sauce with a cheesy twist. It’s a dish that feels indulgent yet wholesome, elegant but incredibly simple to prepare. Whether you’re cooking for family or impressing friends, this Salmon Pasta with Brussels Sprouts Recipe brings a delightful mix of textures and tastes that’s sure to become a new favorite.
Ingredients You’ll Need
Each ingredient in this Salmon Pasta with Brussels Sprouts Recipe is thoughtfully chosen to build layers of flavor and texture, creating a harmonious dish that’s as colorful as it is delicious.
- Pasta (8 oz): Choose penne, fettuccine, or your favorite shape to soak up all those wonderful flavors.
- Salmon fillets (2, about 6 oz each): Skin removed for easy flaking and a buttery texture.
- Brussels sprouts (2 cups, halved): Adds a lovely crunch and a hint of earthiness that balances the richness of salmon.
- Olive oil (2 tablespoons, divided): Essential for sautéing and bringing everything together with a silky finish.
- Garlic (3 cloves, minced): The aromatic powerhouse that elevates the entire dish.
- Red pepper flakes (1/2 teaspoon, optional): Just a pinch adds a subtle kick to brighten the flavors.
- Lemon (1, zested and juiced): Zest adds fragrance while the juice adds a fresh, tangy brightness.
- Parmesan cheese (1/4 cup, grated): Brings a nutty, savory note with a creamy touch.
- Salt and freshly ground black pepper: Simple seasonings that enhance every bite.
- Fresh parsley (optional, chopped): A fresh green garnish to brighten the presentation and flavor.
How to Make Salmon Pasta with Brussels Sprouts Recipe
Step 1: Cook the Pasta
Start by boiling your pasta in salted water until it’s perfectly al dente. This texture is key—firm enough to hold up against the sauce but tender enough to melt in your mouth. Be sure to reserve half a cup of the pasta water before draining; it’s a secret ingredient that helps bring the whole dish together with a silky sauce.
Step 2: Cook the Salmon
Heat one tablespoon of olive oil in a large skillet over medium heat, then season the salmon fillets with salt and pepper. Cooking the fish for about four minutes on each side forms a gorgeous golden crust while keeping the inside tender and juicy. Once cooked, remove the salmon and set aside—later you’ll flake it back into the pasta, creating luscious pockets of flavor.
Step 3: Sauté the Brussels Sprouts
In the same skillet, add the remaining tablespoon of olive oil, then toss in the halved Brussels sprouts. Sauté for 5-7 minutes until they’re tender with nicely browned edges that add a subtle caramelized sweetness and pleasing texture contrast.
Step 4: Add Garlic and Red Pepper Flakes
Stir in the minced garlic and optional red pepper flakes, cooking for 1-2 minutes until fragrant. This step wakes up the flavors with a garlicky aroma and a mild spicy warmth that’s irresistible.
Step 5: Combine Salmon and Pasta
Flake the cooked salmon into bite-sized pieces and return them to the skillet, letting their warmth mingle with the Brussels sprouts and garlic. Add the cooked pasta along with the lemon zest, lemon juice, and grated Parmesan cheese. Toss everything together, using some reserved pasta water to loosen the sauce as needed—you’re aiming for a glossy, cohesive finish.
Step 6: Final Seasoning
Give everything a taste, then season with salt and freshly ground black pepper to your liking. The balance of bright lemon, salty cheese, and savory salmon makes every forkful a delight.
How to Serve Salmon Pasta with Brussels Sprouts Recipe
Garnishes
A sprinkle of fresh chopped parsley adds that final pop of color and a fresh, herbaceous note that complements the lemon and salmon beautifully. Don’t skip this simple touch—it elevates the dish visually and flavor-wise.
Side Dishes
This Salmon Pasta with Brussels Sprouts Recipe shines on its own but pairs wonderfully with a crisp green salad tossed with a light vinaigrette or some crusty garlic bread to soak up every last bit of sauce.
Creative Ways to Present
Serve the pasta family-style in a large shallow bowl for a cozy, inviting feel, or plate individual portions with a lemon wedge on the side for guests who like extra zing. You can also drizzle a little extra virgin olive oil on top just before serving for an added glossy finish and richness.
Make Ahead and Storage
Storing Leftovers
Place any leftover Salmon Pasta with Brussels Sprouts Recipe in an airtight container and refrigerate for up to 2 days. The flavors actually develop nicely overnight, making it a quick reheat miracle.
Freezing
Although the salad components don’t freeze well, you can freeze the cooked salmon and Brussels sprouts mixture separately if needed. Thaw in the fridge overnight for gentle reheating later, but fresh pasta is best enjoyed unrefrigerated or frozen to maintain its texture.
Reheating
To reheat, gently warm the pasta in a skillet on low heat, adding a splash of water or broth to loosen the sauce as it warms. This keeps the salmon moist and the Brussels sprouts tender, avoiding dryness.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just be sure to thaw it fully and pat it dry before cooking. Fresh or thawed salmon both work beautifully in this Salmon Pasta with Brussels Sprouts Recipe.
What if I don’t have Brussels sprouts?
Feel free to substitute with broccoli florets or asparagus tips—they’ll bring a similar crunch and bright flavor to the dish.
Is this recipe spicy?
The spice comes from optional red pepper flakes, so you can easily adjust it to your preference by adding more, less, or none at all.
Can I use a different cheese instead of Parmesan?
While Parmesan adds a unique nutty flavor and saltiness, Pecorino Romano or Asiago can be great alternatives if you want to switch things up.
How do I make this recipe dairy-free?
Simply omit the Parmesan cheese or substitute with a dairy-free cheese or nutritional yeast to keep that cheesy flavor without the dairy.
Final Thoughts
This Salmon Pasta with Brussels Sprouts Recipe is a beautiful balance of fresh, savory, and bright elements that come together so effortlessly. I can’t wait for you to try it—you’ll love how simple ingredients turn into a dish that feels truly special. Perfect for weeknights or a casual dinner party, it’s destined to become a regular go-to in your kitchen!
Print
Salmon Pasta with Brussels Sprouts Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This vibrant Salmon Pasta with Brussels Sprouts is a quick and flavorful dish perfect for a nutritious weeknight dinner. Tender salmon fillets are cooked to perfection and combined with sautéed Brussels sprouts, garlic, and a zesty lemon-Parmesan sauce tossed with your choice of pasta. Ready in just 30 minutes, this recipe balances healthy ingredients with comforting flavors for a satisfying meal.
Ingredients
Pasta
- 8 oz pasta (penne, fettuccine, or your choice)
Salmon and Vegetables
- 2 salmon fillets (about 6 oz each), skin removed
- 2 cups Brussels sprouts, halved
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
For Flavoring
- 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: Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water to help loosen the sauce later.
- Prepare the salmon: Heat 1 tablespoon olive oil in a large skillet over medium heat. Season salmon fillets with salt and pepper on both sides.
- Cook the salmon: Place the salmon fillets in the skillet and cook for about 4 minutes per side until the salmon is cooked through and flakes easily with a fork. Remove salmon from skillet and set aside.
- Sauté Brussels sprouts: Using the same skillet, add the remaining 1 tablespoon olive oil. Add the halved Brussels sprouts and sauté for 5-7 minutes until they are tender and slightly browned, stirring occasionally.
- Add garlic and spices: Add the minced garlic and red pepper flakes (if using) to the skillet with Brussels sprouts. Cook for another 1-2 minutes until the garlic becomes fragrant but not burnt.
- Flake the salmon: Flake the cooked salmon into bite-sized pieces and return them to the skillet with the Brussels sprouts and garlic mix.
- Combine pasta and flavors: Add the cooked pasta, lemon zest, lemon juice, and grated Parmesan cheese to the skillet. Toss everything together gently to combine, adding the reserved pasta water a little at a time to loosen the sauce as needed.
- Season and serve: Taste and adjust seasoning with salt and freshly ground black pepper as desired. Garnish with chopped fresh parsley if you like, then serve immediately for best flavor and texture.
Notes
- Reserve pasta water because it helps create a silky sauce that clings to the pasta.
- You can substitute the salmon with other firm fish like cod or trout if preferred.
- For a spicier dish, increase the red pepper flakes or add a dash of cayenne pepper.
- If Parmesan is not available, a hard grating cheese like Pecorino Romano can be used.
- Make sure not to overcook the salmon to keep it tender and moist.
