Name: Salmon Pasta with Brussels Sprouts Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 ounces pasta (such as penne or fettuccine); 2 salmon fillets (about 6 ounces each); 2 tablespoons olive oil; 2 cups Brussels sprouts (trimmed and thinly sliced); 3 cloves garlic (minced); 1/2 cup heavy cream; 1/3 cup grated Parmesan cheese; Zest and juice of 1 lemon; Salt and black pepper to taste; Crushed red pepper flakes (optional); Fresh parsley (chopped, for garnish)

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If you’re looking for a bright, cozy, and outrageously satisfying pasta dinner, let me introduce you to my favorite: Salmon Pasta with Brussels Sprouts. This incredible dish brings together tender chunks of salmon, caramelized Brussels sprout ribbons, and a lusciously creamy, lemony sauce—all tossed with pasta. The flavors are lively and the textures are craveable, making it perfect for a weeknight dinner, a date night, or even dinner guests you want to impress. Whether you’re a longtime salmon lover or just looking to sneak more vegetables into your meals, Salmon Pasta with Brussels Sprouts is pure comfort-food bliss in a single bowl.

Salmon Pasta with Brussels Sprouts Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this recipe is how straightforward the ingredients are, yet each one has a crucial role in flavor and color. When you pair seafood with fresh green veggies and lemon, something magical happens—it’s comfort and vibrance in every bite!

Pasta: Choose your favorite shape—penne and fettuccine cling beautifully to the creamy sauce, but anything you love will work!
Salmon fillets: Fresh, boneless salmon brings rich flavor and tender protein, but you can opt for smoked or canned if you’re short on time.
Olive oil: This gives a subtle fruitiness and helps everything caramelize to perfection.
Brussels sprouts: Sliced thin, they become slightly sweet and nutty, adding body and gorgeous green color to the dish.
Garlic: A few cloves add aromatic depth, infusing each forkful with irresistible savoriness.
Heavy cream: This is the secret weapon for a luscious, velvety pasta sauce that clings to every noodle.
Parmesan cheese: Salty, nutty, and utterly umami—you’ll want a little extra for sprinkling on top!
Lemon zest and juice: Fresh lemon brings brightness and zing, balancing the rich salmon and cream.
Salt and black pepper: Don’t be shy; seasoning every layer keeps flavors bold and balanced.
Crushed red pepper flakes (optional): For a gentle kick, especially delicious against the creaminess of the sauce.
Fresh parsley: Chopped parsley adds a pop of color and freshness, making the final dish truly irresistible.

How to Make Salmon Pasta with Brussels Sprouts

Step 1: Cook the Pasta

Start by boiling a large pot of well-salted water, then cook your pasta until it’s just al dente. This gives your Salmon Pasta with Brussels Sprouts the perfect chewy texture. Be sure to save about half a cup of the starchy pasta water—it works wonders at loosening your sauce later.

Step 2: Sear the Salmon

While the noodles cook, season your salmon fillets generously with salt and pepper. Heat olive oil in a skillet, then cook the salmon skin-side down for a crispy edge, flipping once to get both sides golden and cooked through. Let it rest on a plate—don’t worry if it breaks up a bit, since you’ll be flaking it shortly!

Step 3: Sauté the Brussels Sprouts

Add a touch more olive oil to the same skillet and throw in those thinly sliced Brussels sprouts. Sauté them until they’re golden, tender, and giving off a sweet, toasty fragrance. This is the step where your kitchen starts to smell pretty amazing.

Step 4: Build the Sauce

Add the minced garlic and cook just until it’s fragrant—it’ll be ready in about a minute. Drop the heat to low, then pour in the heavy cream, Parmesan, lemon zest, and lemon juice. Stir everything together, letting the sauce thicken slightly and get glossy and smooth.

Step 5: Combine Everything

Now for the magic: Flake the cooked salmon into large, lovely chunks, then add it to your skillet along with the drained pasta. Gently toss everything together, adding a splash (or more) of that reserved pasta water as needed to get a silky, clingy consistency. Taste and adjust with salt, pepper, or a sprinkle of red pepper flakes if you want a hint of heat. Serve your Salmon Pasta with Brussels Sprouts piled high in bowls, ready for final flourishes.

How to Serve Salmon Pasta with Brussels Sprouts

Garnishes

Brighten your plate with a shower of fresh parsley, a little more Parmesan, and maybe some extra black pepper or a pinch of red pepper flakes. A fresh lemon wedge on the side is the ultimate finish if you want an extra squeeze of citrus.

Side Dishes

A crisp green salad or some roasted asparagus makes a beautiful side, playing off the flavors in Salmon Pasta with Brussels Sprouts. If you want to go all-in, serve it alongside warm, crusty bread—perfect for soaking up every drop of creamy sauce.

Creative Ways to Present

You can plate each portion in shallow bowls and top with a few elegant sprigs of parsley and some lemon zest curls for a restaurant-worthy look. For a fun family-style dinner, serve straight from the skillet at the center of the table, letting everyone help themselves to seconds (or thirds!).

Make Ahead and Storage

Storing Leftovers

Leftover Salmon Pasta with Brussels Sprouts is a real treat the next day. Let it cool, then store it in an airtight container in the fridge for up to two days. A splash of milk or cream can help revive the sauce when you reheat it.

Freezing

While cream-based pasta dishes don’t always freeze perfectly, you can freeze this one in a pinch. Cool the pasta completely, portion it into freezer-safe containers, and freeze for up to one month. Just know that the sauce may separate slightly when thawed, but a gentle stir while reheating usually brings it back together.

Reheating

To reheat, pop a serving into a skillet with a splash of milk, cream, or water, and warm gently over low heat, stirring until creamy and hot throughout. Microwaving works too—just use a lower power setting and stir often for the best creamy consistency.

FAQs

Can I use a different type Main Course

Absolutely! Penne and fettuccine work wonderfully, but Salmon Pasta with Brussels Sprouts is just as delicious with spaghetti, rigatoni, or even short shapes like farfalle.

What if I don’t have fresh salmon?

You can easily use canned or smoked salmon for this recipe. Just drain well and flake it in at the end—so convenient for a quick version of Salmon Pasta with Brussels Sprouts!

Is there a lighter option for the sauce?

Yes! Swap out the heavy cream for half-and-half or even whole milk if you’d like a lighter, but still creamy, finish. The sauce will be a touch less rich but just as comforting.

Can I prepare the Brussels sprouts in advance?

Sure can. Trim and slice your Brussels sprouts earlier in the day, keeping them in the fridge until you’re ready to cook. This makes throwing together Salmon Pasta with Brussels Sprouts even faster on busy nights.

How can I add extra flavor or variety?

Stir in a handful of capers or some chopped sun-dried tomatoes for added zing, or finish with toasted pine nuts for crunch. The base of Salmon Pasta with Brussels Sprouts is wonderfully flexible—make it your own!

Final Thoughts

I hope you give Salmon Pasta with Brussels Sprouts a spot on your dinner table soon. With its punchy flavors, silky sauce, and fresh twist on classic comfort, it’s become a staple in my kitchen and I can’t wait for it to become one of your favorites too!

Salmon Pasta with Brussels Sprouts Recipe

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4.5 from 23 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a delightful combination of tender salmon, flavorful Brussels sprouts, and creamy pasta with this easy-to-follow recipe for Salmon Pasta with Brussels Sprouts. Perfect for a quick weeknight dinner or a special meal.

Ingredients

Scale

Pasta:

8 ounces pasta (such as penne or fettuccine)

Salmon:

2 salmon fillets (about 6 ounces each)

Others:

2 tablespoons olive oil
2 cups Brussels sprouts (trimmed and thinly sliced)
3 cloves garlic (minced)
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
Zest and juice of 1 lemon
Salt and black pepper to taste
Crushed red pepper flakes (optional)
Fresh parsley (chopped, for garnish)

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Instructions

Cook the Pasta: Boil salted water and cook pasta until al dente. Reserve pasta water.
Cook the Salmon: Season and cook salmon in olive oil until just cooked through.
Sauté Brussels Sprouts: Cook Brussels sprouts, add garlic, then mix in cream, Parmesan, lemon zest, and juice.
Combine: Flake salmon, add to skillet with cooked pasta, toss gently, season, and garnish with parsley.