• sizzle cooking pescatarian recipe


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Lemon-Butter Salmon Pasta
with Broccoli + Cauliflower

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.

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  • 10 mins
    Active Time
  • 20 mins
    Total Time




  • 2 salmon filets, 4 oz each
  • ½ head broccoli
  • ½ head cauliflower
  • 2 oz pasta
  • salt + pepper
  • garlic powder
  • lemon juice
  • 4 salmon filets, 4 oz each
  • 1 head broccoli
  • 1 head cauliflower
  • 4oz pasta
  • salt + pepper
  • garlic powder
  • lemon juice


  • pot
  • baking tray
  • stovetop
  • oven


  1. Heat the oven to 400 F
  2. 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.
  3. Grab a baking tray, line with tinfoil or parchment paper (optional, but makes cleanup easier), and lightly coat with oil
  4. Chop the broccoli and cauliflower into bite-sized florets
  5. 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
  6. 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.
  7. 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!

Tips & Tricks

    Instructional Videos

    How to Chop Broccoli

    How to Chop a Cauliflower


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