Ingredients

The following ingredients have 4 Servings
  • 1 pound salmon fillets
  • 1/2 tsp EACH salt, garlic powder
  • 1/4 tsp EACH paprika, onion powder, pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter (cubed)
  • 3 cups broccoli florets
  • 1 1/2 tablespoons olive oil
  • 8 oz. fettuccine
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 cloves garlic (minced)
  • 2 tablespoons flour
  • 1 1/2 cups low sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup prepared pesto
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/2 cup freshly grated Parmesan cheese

Instruction

  • Preheat oven to 400 degrees F. Cook pasta in salted water according to package directions until al dente. Reserve 1 cup pasta water before draining pasta. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
  • Add salmon to a piece of foil skin side down and fold foil up around salmon to create a boat (don’t cover); place on a baking sheet. Rub salmon with seasonings, drizzle with lemon juice then top with butter.
  • Line the remaining pan with foil (optional for easy cleanup). Add broccoli and drizzle with 1 ½ tablespoons olive oil and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Toss to coat then spread into an even layer. Bake broccoli and salmon at 400 degrees F for 12-15 minutes or until salmon is almost opaque throughout (internal temp of 125-135 degrees F) and easily flakes with a fork.
  • Meanwhile, melt butter in olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Sprinkle in flour and cook, while stirring for 1 minute.
  • Turn heat to low and slowly whisk in chicken broth, heavy cream, pesto, and salt stirring constantly until smooth. Increase heat to medium high and bring the sauce to a simmer. Simmer until thickened, stirring often, approximately 3-5 minutes. Reduce heat to low and stir in lemon juice followed by Parmesan cheese until melted.
  • Stir pasta and broccoli into the sauce until well combined. Flake salmon into large chunks and toss with pasta (it will break up more when tossing), adding additional reserved pasta water or heavy cream if needed to reach desired consistency. Taste and season with additional salt, pepper and/or lemon juice to taste.