Salmon and Broccoli Pasta

This dish is so delicious I can’t wait to make it again. Good for my IBS as it is gluten and dairy free (although if you prefer you can use dairy and gluten options). Not only that but it is stunningly simple, super tasty and really easy to recreate.

The Green Goddess of pasta dishes with 3 of your 10 a day. The green broccoli sauce is to die for and super easy to make. A thinner version could be made into a soup.

Print Recipe

Salmon and Brocoli Pasta

Course

Main Meals

Cuisine

Dairy & Gluten Free, Pescetarian

Keyword

IBS Friendly Recipe

Prep Time

10 minutes

Cook Time

10 minutes

Servings

2 people

Ingredients

• 2 Salmon Fillets I used Keta sustainably sourced salmon
• 1/2 large Courgette
• 5-6 Broccoli stems The stalks are important here
• 1 bowl Fresh Spinach
• 1 portion Gluten Free Pasta Shells or normal pasta if you prefer
• 1/2 tub dairy free cream cheese or normal cream cheese if you prefer
• 1 pinch Black Pepper
• 1 Fresh Lemon cut into wedges
• 1 handful Fresh Chopped Herbs I used parsley
• 1 drizzle Extra Virgin Cold Pressed Olive Oil

Course Main Meals Cuisine Dairy & Gluten Free, Pescetarian Keyword IBS Friendly Recipe Prep Time 10 minutes Cook Time 10 minutes Servings 2 people Ingredients 2 Salmon Fillets I used Keta sustainably sourced salmon 1/2 large Courgette 5-6 Broccoli stems The stalks are important here 1 bowl Fresh Spinach 1 portion Gluten Free Pasta Shells or normal pasta if you prefer 1/2 tub dairy free cream cheese or normal cream cheese if you prefer 1 pinch Black Pepper 1 Fresh Lemon cut into wedges 1 handful Fresh Chopped Herbs I used parsley 1 drizzle Extra Virgin Cold Pressed Olive Oil

Instructions

1. Pan fry the salmon with a little olive oil in a covered pan for 5 - 6 minutes until cooked through.
2. Whilst The Salmon is cooking, wash and chop the courgette, spinach and broccoli flourettes, leaving the stems to one side.
3. Add the courgette and broccoli to a different pan filled only with a little water and gently cook until tender, about 5 - 6 minutes should do. Leave the spinach to one side.
4. With the remaining broccoli stems and spinach, add to a saucepan with a little water, just enough to cover the veg and cook through for about 4 - 5 minutes. You will use the water in the sauce so don't use too much otherwise it will be too watery.
5. The Salmon should now be cooked so take this off the heat and put to one side. Drain off the cooked courgette and broccoli and add to a large mixing bowl. Flake the salmon into this bowl.
6. To make the sauce, add the cooked spinach and broccoli stems to a hand blender, add in the cream cheese (DF or not) and blend until smooth. Pour this over the salmon and veg, mix well and serve with chopped herbs, lemon wedges and black pepper for added antioxidants.

Share this Recipe