Lemon-Butter Salmon Pasta
with Broccoli + Cauliflower

If we had to describe this recipe in one word, it'd be "satisfying." Tasty but simple, filling but light, this salmon and veggie pasta has it all.

Servings

Heat the oven to 400 F
Heat a large pot of water on the stove over high heat. Once boiling, cook pasta according to package instructions. Be sure to add a good amount of salt in with the pasta and give it all a stir to prevent clumpy noodles.
Grab a baking tray, line with tinfoil or parchment paper (optional, but makes cleanup easier), and lightly coat with oil
Chop the broccoli and cauliflower into bite-sized florets
Place the chopped veggies and salmon skin-side down on the baking tray. Coat with olive oil, salt+pepper, and any other spices calling your name
Cook in the oven for about 12-15 minutes. The salmon is done when it flakes easily with a fork, and the veggies are done when they are golden brown. If necessary, feel free to let the veggies cook a little extra longer after you take the salmon out.
In a large bowl, combine the veggies, noodles, and a big slice of butter. Transfer to individual plates and top with the salmon filets. Finish with some salt+pepper, freshly grated parmesan, and squeeze of fresh lemon. If you want a kick, add a pinch of red pepper flakes. Bon appetit!