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Salmon and Broccoli Pasta with Cream Cheese and Mozzarella Recipe

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4.4 from 5 reviews

This Salmon and Broccoli Pasta is a quick and flavorful one-pan baked dish combining tender salmon, roasted broccoli, and creamy cheese with perfectly cooked pasta. Ready in just 20 minutes, it delivers a comforting and nutritious meal perfect for busy weeknights.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Pasta and Broccoli

  • 10 oz pasta (penne, rigatoni, or rotini)
  • 12 oz broccoli florets, torn to uniform size
  • 1/4 cup olive oil, divided
  • 4 garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • Kosher salt and black pepper, to taste

Salmon and Cheese

  • 1 pound center-cut salmon (skin removed if preferred)
  • 4 oz cream cheese
  • 2-3 oz fresh mozzarella cheese, torn into pieces

Instructions

  1. Prepare and season ingredients: Preheat your oven to 425°F. Bring a large pot of salted water to a boil for the pasta. In a 9×13 inch baking pan, drizzle 2 to 3 tablespoons of olive oil and toss with the broccoli florets placing them to one side of the pan. Add cream cheese to the center of the pan. Pat the salmon dry, remove skin if desired, and place it on the opposite edge of the baking pan. Drizzle an additional 1 to 2 tablespoons of olive oil over the salmon and cream cheese.
  2. Add seasonings: Sprinkle Italian seasoning over the salmon, cream cheese, and broccoli. Toss the minced garlic with the broccoli. Season all ingredients with kosher salt and freshly ground black pepper to your preference.
  3. Bake salmon and broccoli: Place the baking pan in the oven and bake for 15 to 17 minutes, or until the salmon is cooked through and the broccoli is tender with some crispy edges.
  4. Cook pasta: While the salmon and broccoli bake, cook the pasta according to the package instructions until al dente. Reserve at least one cup of pasta cooking water before draining the pasta.
  5. Combine pasta with baked ingredients: Remove the salmon from the baking pan and set aside. Pour about 1/2 cup of the reserved pasta water into the baking pan and stir to combine with the broccoli and cream cheese, creating a creamy sauce. Add the drained pasta to the pan and mix well.
  6. Add mozzarella: Tear the mozzarella into pieces and fold it into the warm pasta and vegetable mixture. The cheese should melt from the residual heat; if it doesn’t, return the pan to the oven for an additional 3 minutes to melt the mozzarella fully.
  7. Adjust consistency and seasoning: Add more reserved pasta water as needed to reach your desired saucy texture. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Serve: Flake the cooked salmon into bite-sized pieces and gently stir or sprinkle over the pasta. Serve the dish warm for best flavor and texture.

Notes

  • If you prefer crispier broccoli, you can broil it for the last 2-3 minutes but watch carefully to prevent burning.
  • Removing salmon skin before baking makes serving easier but you can bake with skin on for added flavor and remove after cooking.
  • Using freshly shredded mozzarella instead of torn pieces works well and may melt more evenly.
  • Reserve more pasta water if you want a thinner sauce consistency.
  • Leftovers can be stored in the refrigerator for up to 2 days and gently reheated.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Pasta
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://recipeteach.com/salmon-and-broccoli-pasta-with-cream-cheese-and-mozzarella-recipe/