If you’re craving a delightful weeknight meal that feels like a restaurant treat yet comes together in thirty minutes, you’ll fall head over heels for Salmon Pasta with Brussels Sprouts. This dish beautifully brings together tender pasta, flaky salmon, and vibrant Brussels sprouts swirled in a creamy lemon-Parmesan sauce. It’s the kind of meal that lifts your spirits, looks downright gorgeous in the bowl, and satisfies even the pickiest of eaters. Whether you’re using leftover salmon or a can from the pantry, you’ll discover that this Salmon Pasta with Brussels Sprouts is equal parts comforting and impressive—a recipe you’ll want to repeat again and again!
Ingredients You’ll Need
Ingredients You’ll Need
With just a handful of humble staples and a few heroic extras, this recipe proves that you don’t need anything complicated to create unforgettable flavor. Each ingredient adds a layer of taste, texture, or color that makes the Salmon Pasta with Brussels Sprouts irresistible.
- Pasta: Fettuccine, penne, or spaghetti work well—pick your favorite shape for twirling or scooping.
- Olive Oil: Just a spoonful sets the flavor foundation and helps golden up the sprouts.
- Brussels Sprouts: Thinly sliced, they cook quickly and add lovely green flecks and a sweet nuttiness.
- Garlic: A couple of cloves provide that irreplaceable aromatic kick.
- Red Pepper Flakes: Optional, but a tiny sprinkle adds warmth without overpowering the other flavors.
- Heavy Cream or Half-and-Half: Gives the sauce its silky, luscious texture—use half-and-half for a lighter touch.
- Parmesan Cheese: Freshly grated is best for that cheesy, salty bite that defines the sauce.
- Lemon Zest: Lifts the whole dish with its incredible brightness and aroma.
- Lemon Juice: Just the right squeeze brings freshness and mild acidity, balancing out the creaminess.
- Cooked Salmon Fillet: Flaked into the pasta, it’s buttery, satisfying, and rich in heart-healthy fats—or use canned salmon for convenience.
- Salt and Black Pepper: Season to taste so every flavor really pops.
- Fresh Parsley or Dill: Totally optional, but a generous sprinkle of herbs adds color and a fresh finish.
How to Make Salmon Pasta with Brussels Sprouts
Step 1: Cook the Pasta
Begin by bringing a big pot of salted water to a rolling boil. Drop in your favorite pasta and cook it to just before al dente, following the package directions. Remember to scoop out about half a cup of that precious pasta water before draining—it helps tie the sauce together later. Once drained, set the pasta aside while you focus on the delicious vegetables and sauce.
Step 2: Sauté the Brussels Sprouts
While the pasta simmers, heat olive oil in a wide skillet over medium. Toss in the Brussels sprouts and give them about five or six minutes until they soften and pick up a toasty, golden color at the edges. If you’ve never sautéed thinly sliced sprouts before, you’ll love how sweet and almost nutty they become—no bitterness here!
Step 3: Add Aromatics and Spice
Sprinkle in the garlic and, if you like a bit of heat, the red pepper flakes. Stir for about a minute; you’ll see the garlic turning fragrant and feel the kitchen fill with irresistible savory notes. This quick sizzle releases all their flavor into the oil, giving your Salmon Pasta with Brussels Sprouts its crave-worthy depth.
Step 4: Make the Creamy Sauce
Turn the heat down low. Pour in the cream (or half-and-half), add the parmesan, lemon zest, and a good squeeze of lemon juice. Stir gently and watch as the sauce thickens just enough to coat your spoon. The combination of tangy lemon and melty cheese makes the base incredibly rich yet fresh at the same time.
Step 5: Toss in Salmon and Pasta
Gently fold in the flaked salmon and your cooked pasta, taking care not to break up the fish too much. Give everything a few loving tosses to coat it all in that velvety, lemony sauce. If it looks a bit thick, just splash in some reserved pasta water to reach the perfect consistency. That’s the secret to glossy, restaurant-worthy results!
Step 6: Season and Serve
Taste and adjust with salt and cracked pepper. Heap the finished Salmon Pasta with Brussels Sprouts into bowls, top with fresh herbs if you like, and serve up while piping hot. Each bite is creamy, silky, and full of flavor—you’ll find it hard not to go back for seconds.
How to Serve Salmon Pasta with Brussels Sprouts
Garnishes
Sprinkle extra parmesan, a fine shower of lemon zest, or a scattering of chopped fresh dill or parsley over each bowl just before serving. These finishing touches not only look beautiful but also amplify the fresh, zesty character of your Salmon Pasta with Brussels Sprouts.
Side Dishes
This pasta is pretty hearty on its own, but a crisp green salad or a platter of blistered cherry tomatoes makes a colorful, refreshing compliment. If you want something extra cozy, a hunk of warm garlic bread is always a great partner for scooping up every last bit of that creamy sauce.
Creative Ways to Present
For a special touch, try serving Salmon Pasta with Brussels Sprouts in individual ramekins or pasta bowls and nestle a pretty fillet of salmon on top. A sprinkle of microgreens or edible flowers adds a little chef’s flair, turning an easy weeknight recipe into a dish worthy of company.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into an airtight container. Salmon Pasta with Brussels Sprouts will keep well in the fridge for up to two days, and the flavors meld together even more beautifully as they sit.
Freezing
For best results, aim to enjoy this dish fresh or within a couple of days. Creamy sauces tend to separate when frozen and reheated, so freezing is not recommended. If you must, freeze only the salmon separately and prepare the pasta and sauce fresh when ready to serve.
Reheating
Warm leftovers gently in a saucepan over low heat, adding a splash of milk or water to revive the sauce if needed. Stir patiently so the sauce stays creamy and the salmon keeps its luscious texture. Avoid microwaving for too long, as it can dry out both fish and pasta.
FAQs
Can I use canned salmon instead of fresh?
Absolutely! Canned salmon is a time-saver and works brilliantly in Salmon Pasta with Brussels Sprouts. Just make sure to drain it well and flake it apart before adding to the sauce.
What other pasta shapes work in this recipe?
Penne, fettuccine, spaghetti, or even rotini are all fabulous choices. Go for what you have on hand or whatever you love most for soaking up that luscious sauce.
How do I make this gluten-free?
Simply swap in your favorite gluten-free pasta. Everything else in Salmon Pasta with Brussels Sprouts is naturally gluten free, so it’s easy to adapt!
Can I make Salmon Pasta with Brussels Sprouts dairy-free?
Yes! Use a plant-based cream (such as cashew or coconut), and opt for a dairy-free cheese or nutritional yeast instead of Parmesan. The lemon and garlic still bring loads of flavor.
What’s the best way to cook the salmon for this recipe?
Any cooked salmon works: leftover roasted, poached, baked, or even a smoked fillet. For weeknights, I like to season a fillet with salt and pepper, then bake at 400°F for about 12 minutes until just cooked through.
Final Thoughts
If you’re looking to surprise yourself (and your loved ones) with just how delicious a simple supper can be, give Salmon Pasta with Brussels Sprouts a whirl! It’s elegant but easy, making it the ultimate solution for cozy nights or those times you want to impress without fuss. Enjoy every creamy, lemony bite—you deserve it!
Print
Salmon Pasta with Brussels Sprouts Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3–4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Mediterranean-Inspired
- Diet: Non-Vegetarian
Description
Indulge in a creamy and flavorful dish with this Salmon Pasta with Brussels Sprouts recipe. Tender Brussels sprouts, flaked salmon, and a creamy Parmesan sauce come together to create a satisfying meal that’s perfect for any night of the week.
Ingredients
Pasta:
- 8 oz pasta (fettuccine, penne, or spaghetti)
Other Ingredients:
- 1 tablespoon olive oil
- 2 cups Brussels sprouts, trimmed and thinly sliced
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- juice of 1/2 lemon
- 1 (6 oz) cooked salmon fillet, flaked (or use canned salmon, drained)
- salt and black pepper to taste
- fresh parsley or dill for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain and set aside.
- Sauté Brussels Sprouts: Heat olive oil in a large skillet over medium heat. Add Brussels sprouts and sauté for 5–6 minutes until tender and slightly golden. Add garlic and red pepper flakes and cook for another minute.
- Make the Creamy Sauce: Reduce heat to low and stir in the cream, Parmesan, lemon zest, and lemon juice. Cook for 1–2 minutes until slightly thickened. Gently fold in the flaked salmon and cooked pasta. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
- Season and Serve: Season with salt and black pepper to taste. Garnish with fresh herbs if desired and serve warm.
Notes
- For a lighter version, use Greek yogurt or a splash of milk instead of cream.
- This dish is also great with smoked salmon or leftover grilled fish.
Your email address will not be published. Required fields are marked *