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Salmon, Broccoli, and Mushroom Pasta

Salmon, Broccoli, and Mushroom Pasta Salmon, Broccoli, and Mushroom Pasta Salmon, Broccoli, and Mushroom Pasta

Pan seared salmon is gently tossed with browned mushrooms, broccoli, some good extra-virgin olive oil and fresh lemon juice.













Trans-fat Free, Good source of fiber


6 ounces pasta, penne
preferably whole wheat
2 tablespoon olive oil
1 yellow onion
about 1 cup, chopped
1 cup mushrooms, button
or cremini, sliced
3 cups broccoli florets
about 1/2 head
2 cloves garlic
8 ounces salmon fillets
about 2 fillets
salt and black pepper
to taste
1 tablespoon olive oil, extra-virgin
1 teaspoon lemon juice
or to taste
¼ cup Parmesan cheese
plus extra to serve


Bring a large pot of water to a boil. Add the pasta and 1 teaspoon of salt to the boiling water, and cook for about 10 minutes or until desired consistency.

Drain pasta, reserve 1 cup cooking water, and toss the pasta with ½ tablespoon extra-virgin olive oil. Return the pasta to the pot, and cover to keep warm.

Meanwhile, heat 1 tablespoon olive oil in a medium nonstick skillet until hot over medium-high heat. Cook the onions until softened and browned, about 5 minutes.

Stir in the mushrooms, stirring often, and cook until mushrooms are browned, another 5 minutes or so.

Add the broccoli, and cook until the broccoli become tender, 3 to 5 minutes. Add the garlic, stirring frequently until very fragrant, about 40 seconds.

Season to taste with salt and black pepper. Transfer the broccoli-mushroom mixture to the pasta.

Wipe the pan clean with a damp kitchen towel, add the remaining tablespoon of olive oil to the pan, and heat until hot.

Season the salmon with salt and black pepper as needed.

Cook the salmon, 2 to 3 minutes on each side until the salmon is well seared, but the centre is still pinkish. If you prefer your salmon is well done, cook longer until desired doneness.

Transfer the seared salmon onto a plate, and flake with two forks.

Add the salmon to the veggie-pasta mixture along with remaining ½ tablespoon extra-virgin olive oil, lemon juice, and parmesan cheese.

Gently toss until well combined. Add a little bit pasta water if it seems too dry to mix or add extra olive oil.

Season to taste with more salt, black pepper, and lemon juice if needed.

Serve warm with more parmesan cheese if desired.


* not incl. in nutrient facts

Add review




I tried this recipe today, with one variation. I added cream with the mushrooms and excluded the lemon juice.
Fabulous dinner, best I have made in a very long time.
Thanks for the wonderful inspiration.

almost 5 years ago

Nutrition Facts

Serving Size 427g (15.1 oz)
Amount per Serving
Calories 62350% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 624mg 26%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 16%
Sugars g
Protein 74g
Vitamin A 66% Vitamin C 186%
Calcium 25% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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