Easy Roasted Salmon and Broccoli Pasta Recipe | A Weeknight Wonder

There’s a certain kind of kitchen magic that happens when you let the oven do most of the work. This Roasted Salmon and Broccoli Pasta is the embodiment of that magic. It’s a dish that was born out of a desperate Tuesday—one of those evenings where everyone was hungry, the fridge was a puzzle, and my ambition was at an all-time low. I had some salmon, a lonely head of broccoli, and a box of pasta. On a whim, I tossed it all onto a sheet pan and into a hot oven. What emerged was nothing short of a revelation. The salmon became impossibly tender and flaky, the broccoli developed sweet, crispy edges, and everything came together in a vibrant, lemony sauce that coated the pasta perfectly. It was the kind of simple, satisfying meal that instantly earned a permanent spot in our dinner rotation.

Why You’ll Love This Roasted Salmon and Broccoli Pasta

• Effortless Elegance: It looks and tastes like a restaurant-quality meal, but it’s deceptively simple to make with minimal cleanup.

• A True One-Pan Wonder: By roasting the salmon and broccoli together, you develop deep, caramelized flavors and save yourself from washing a mountain of pots and pans.

• Packed with Goodness: This dish is a powerhouse of lean protein, healthy fats, and green vegetables, making it a meal you can feel genuinely good about serving.

• Endlessly Adaptable: It’s a perfect canvas for your pantry. Don’t have broccoli? Use asparagus. Out of lemons? A splash of vinegar works wonders.

The Ultimate Seal of Approval

I’ve served this pasta to my friend’s son, a legendary picky eater whose diet seemed to consist solely of beige foods. With great suspicion, he poked at a flake of salmon and a piece of pasta. Then he took a bite. Then another. He quietly finished the entire bowl and, in a moment that felt like winning a culinary Oscar, asked his mom if they could have it again next week. If this dish can win over a stubborn eight-year-old, it can win over anyone.

What Makes It Special

The beauty of this dish lies in the harmony of its simple ingredients.

• Salmon Fillets: Roasting salmon unlocks its rich, buttery flavor and creates a tender, flaky texture that breaks apart into beautiful pieces.

• Fresh Broccoli: When roasted, broccoli transforms. The high heat caramelizes its natural sugars, creating a nutty, slightly crispy contrast to the tender pasta.

• The Zesty Sauce: A simple blend of extra virgin olive oil, fresh lemon juice, and garlic doesn’t just coat the ingredients; it melds with the rendered salmon juices in the pan to create a light, luxurious sauce.

• Fresh Herbs: A generous sprinkle of fresh dill or parsley at the end adds a burst of freshness that cuts through the richness and brightens the whole dish.

Making It Happen

This recipe is less about strict instructions and more about a simple, flowing process. First, get your oven nice and hot—that blast of heat is key for getting that perfect texture on the salmon and broccoli. While it’s heating, toss your broccoli florets with a bit of olive oil, salt, and pepper on a large sheet pan and get them roasting first. They need a little head start to become tender and golden.

While the broccoli begins its journey, cook your pasta until it’s just al dente. Remember to save a mugful of the starchy pasta water before you drain it—this liquid gold is our secret weapon for the sauce.

Now, for the main event. Push the par-cooked broccoli to the sides of the pan and place the salmon fillets right in the center. Drizzle them with olive oil and lemon juice, and season generously. The salmon and broccoli will now roast together. You’ll know it’s ready when the salmon is opaque and flakes easily with a fork and the broccoli is beautifully charred at the edges.

The final act is where the magic truly happens. Flake the roasted salmon right there on the hot sheet pan. Add your drained al dente pasta and a splash of that reserved pasta water. Toss everything together gently. The pasta water, the olive oil, the lemon juice, and the delicious bits from the pan will mingle and create a simple, glossy sauce that clings to every single piece. Finish with a flourish of fresh herbs and one last squeeze of lemon.

You Must Know

• Don’t Overcook the Salmon: It continues to cook from residual heat even after it’s out of the oven. Take it out when it’s just opaque in the center.

• Embrace the Starchy Water: The pasta water is non-negotiable. It’s the key to a silky, emulsified sauce that isn’t greasy.

• Season at Every Stage: Don’t be shy with salt and pepper. Season the broccoli, season the salmon, and taste again at the end.

• Use a Large Pan: Crowding the pan steams the vegetables instead of roasting them. Give everything space to caramelize.

Serving It Right

This dish is a complete meal in a bowl, but a simple side salad with a sharp vinaigrette helps to cut through the richness. For a drink pairing, a crisp Sauvignon Blanc or Pinot Grigio complements the lemon and herbs beautifully. If you prefer non-alcoholic, sparkling water with a slice of lemon is perfect.

Make It Different

• Herb Swap: Not a fan of dill? Fresh parsley, tarragon, or basil would be lovely.

• Spice It Up: Add a pinch of red pepper flakes to the oil before roasting for a gentle heat.

• Vegetable Variations: Swap broccoli for asparagus, cherry tomatoes, or thinly sliced zucchini (add these in the last 10 minutes of roasting).

• Creamy Twist: Stir in a tablespoon or two of crème fraîche or cream cheese at the end for a richer, creamier sauce.

• Dairy-Free Creaminess: A splash of unsweetened almond or coconut milk can also add a lovely creaminess.

Storing and Reheating Your Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The best way to reheat it is gently in a skillet over low heat with a tiny splash of water or broth to keep the pasta from drying out. Avoid the microwave, as it can easily overcook the salmon.

Success Tips

For the best texture, use skinless salmon fillets of even thickness. This ensures everything cooks at the same rate. Let the sheet pan heat up in the oven for a few minutes before adding the broccoli for even better caramelization. And finally, use a good-quality extra virgin olive oil—its flavor really shines in the simple sauce.

Frequently Asked Questions

1. Can I use frozen salmon and broccoli?
Yes, but for best results, thaw the salmon completely in the refrigerator first. Pat the broccoli very dry after thawing to ensure it roasts instead of steams.

2. What type of pasta works best?
Short, sturdy shapes like fusilli, penne, rigatoni, or farfalle are ideal because they catch the flaked salmon and sauce in their nooks and crannies.

3. How do I know when the salmon is perfectly cooked?
The salmon is done when it flakes easily with a fork and the center has just turned from translucent to opaque. It should still be moist and tender.

4. Can I make this dish ahead of time?
It’s best served immediately. However, you can prep the components ahead: chop the broccoli, make the lemon-oil mixture, and have your salmon ready to go.

5. My family doesn’t like lemon. What can I use instead?
You can omit the lemon juice and use a tablespoon of white wine or capers for a different kind of bright, acidic note.

Recipe Card: Roasted Salmon and Broccoli Pasta

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Category: Main Course
Difficulty: Easy
Cuisine: American, Italian-Inspired
Yield: 4 generous bowls

Ingredients

• 12 ounces (340g) skinless salmon fillets

• 1 large head of broccoli, cut into small florets (about 4 cups)

• 8 ounces (225g) short pasta like penne

• 3 tablespoons extra virgin olive oil, divided

• 1 lemon, juiced (about 3 tablespoons), plus wedges for serving

• 2 cloves garlic, minced

• 1/4 cup fresh dill or parsley, chopped

• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 425°F (220°C).

2. On a large, rimmed baking sheet, toss the broccoli florets with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread them out and roast for 10 minutes.

3. While the broccoli roasts, cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water before draining.

4. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, and minced garlic.

5. Remove the baking sheet from the oven. Push the broccoli to the sides and place the salmon fillets in the center. Pour the lemon-oil mixture over the salmon and season the fillets with salt and pepper.

6. Return the pan to the oven and roast for 10-12 minutes, or until the salmon is cooked through and flakes easily.

7. Using a fork, flake the salmon directly on the hot baking sheet. Add the drained pasta and half of the fresh dill. Toss everything gently, adding a splash of the reserved pasta water until a light sauce forms and coats everything.

8. Taste and adjust seasoning. Garnish with the remaining fresh dill and serve immediately with lemon wedges.

Notes

For an even more flavorful dish, you can add the zest of the lemon to the oil mixture. If your salmon has skin, it’s easiest to remove it after cooking.