Lisa's Salmon Ricotta Broccoli Linguini
Indulge in the creamy, citrusy decadence of Lisa's Salmon Ricotta Broccoli Linguini, a vibrant pasta dish that perfectly balances rich flavors with wholesome ingredients. Featuring tender linguini entwined with flakes of pan-seared salmon, crisp broccoli florets, and a velvety ricotta cheese sauce brightened with zesty lemon, this recipe is a refreshing twist on classic pasta dishes. With a garlic-infused olive oil base and a touch of Parmesan for a savory finish, every bite is packed with both comfort and sophistication. Ready in just 35 minutes, it's an ideal choice for a quick weeknight dinner or an impressive meal to share. Garnished with fresh parsley for an herby pop, this dish pairs beautifully with a crisp white wine or sparkling water, making it a delightful centerpiece for any occasion. Try Lisa's Salmon Ricotta Broccoli Linguini tonight—your taste buds will thank you!
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Ingredients
- 400 grams Linguini pasta
- 300 grams Salmon fillet (skinless)
- 200 grams Broccoli florets
- 250 grams Ricotta cheese
- 2 tablespoons Olive oil
- 3 Garlic cloves (minced)
- 1 Lemon (zested and juiced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 50 grams Parmesan cheese (grated, for topping)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the salmon fillet with a pinch of salt and pepper, then add it to the skillet. Cook for 3-4 minutes per side until the salmon is opaque and flakes easily with a fork. Remove from the skillet and set aside.
Step 3
In the same skillet, add another tablespoon of olive oil and the minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Step 4
Add the broccoli florets to the skillet along with 1/4 cup of water. Cover and steam for 4-5 minutes until tender but still bright green. Remove the lid and allow any excess water to evaporate.
Step 5
Reduce the heat to low and stir in the ricotta cheese, lemon zest, and lemon juice. Mix until the sauce becomes creamy. If the mixture is too thick, stir in a bit of the reserved pasta water to loosen it.
Step 6
Flake the cooked salmon into bite-sized pieces and add it back to the skillet along with the drained linguini. Toss gently to coat the pasta and salmon evenly with the sauce.
Step 7
Season with additional salt and pepper to taste. Serve the pasta immediately, topped with grated Parmesan cheese and a sprinkle of fresh parsley.
Nutrition Facts
| Serving size | (1302.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2082.8 |
| Total Fat 96.3g | 0% |
| Saturated Fat 36.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 366.3mg | 0% |
| Sodium 3607.3mg | 0% |
| Total Carbohydrate 159.6g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 6.9g | |
| Protein 154.8g | 0% |
| Vitamin D 1130.4IU | 0% |
| Calcium 1773.3mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 1542.6mg | 0% |
Source of Calories