Lemon Rosemary Salmon with Broccoli Pasta
Zesty Lemon Rosemary Salmon over Broccoli Pasta
Ingredients:
2 salmon fillets (skin on or off, your choice)
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon fresh rosemary, finely chopped (or 1/2 tsp dried)
Zest and juice of 1 lemon
Salt and pepper, to taste
6 oz whole wheat or regular pasta (penne or fusilli)
1 1/2 cups broccoli florets
1 tablespoon olive oil (for pasta)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
2 tablespoons grated Parmesan (optional)
Fresh parsley, chopped for garnish
Extra lemon wedges for serving
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, combine olive oil, garlic powder, onion powder, rosemary, lemon zest, lemon juice, salt, and pepper. Rub this mixture over the salmon fillets.
Bake salmon for 12–15 minutes, or until it flakes easily with a fork.
Meanwhile, cook pasta in salted boiling water according to package instructions. In the last 2 minutes of cooking, add broccoli florets to the pot. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes; sauté for 1 minute.
Add cooked pasta and broccoli to the skillet, toss to coat evenly. Sprinkle with Parmesan if using.
Serve pasta topped with roasted salmon, garnished with fresh parsley and extra lemon wedges.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 420 kcal | Servings: 2 servings