Lemon Garlic Salmon with Creamy Linguine and Roasted Baby Broccoli

This Lemon Garlic Salmon with Creamy Linguine and Roasted Baby Broccoli is a complete meal that feels special enough for company but easy enough for a busy weeknight. The salmon is topped with a compound butter of garlic, lemon zest and butter, then roasted until flaky and golden. Meanwhile, the baby broccoli gets crispy edges in the oven and the linguine is coated in a luscious cream sauce with Tuscan heat spice.

The combination of bright lemon, rich butter and aromatic garlic makes the salmon irresistible. The creamy pasta is the perfect counterpart and the roasted broccoli adds a nutritious crunch. This dish is sure to become a family favorite.

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Ingredients

12 ounce Baby BroccoliView ingredient guideLike ingredientDislike ingredient

2 unit LemonView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

20 ounce Skin-on SalmonView ingredient guideLike ingredientDislike ingredient

12 ounce LinguineView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

0.5 cup Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with racks in the middle and upper positions. Bring a large pot of salted water to a boil. Trim the bottoms of the baby broccoli, leaving stalks whole. Zest the lemons, then cut each into quarters. Squeeze 2 tablespoons lemon juice into a small bowl. Grate or mince the garlic.
2. In a small microwave-safe bowl, warm 2 tablespoons butter until just softened (about 10 seconds; do not melt). Stir in half the garlic, half the lemon zest and a pinch of salt and pepper. Line a baking sheet with aluminum foil and drizzle with olive oil. Pat the salmon dry with paper towels, then place skin-side down on the sheet. Season the flesh with salt and pepper, then spread the garlic butter evenly on top.
3. On another baking sheet, toss the baby broccoli with a drizzle of olive oil, salt and pepper. Place the salmon on the middle rack and the broccoli on the upper rack. Roast until the salmon is cooked through and the broccoli is tender, 10-15 minutes (the salmon may finish first).
4. Meanwhile, add the linguine to the boiling water and cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Return the empty pot to medium heat and add a drizzle of olive oil. Stir in the remaining garlic, remaining lemon zest and the Tuscan heat spice. Cook until fragrant, about 30 seconds.
5. Add the cream cheese, reserved 2 tablespoons lemon juice and ¾ cup pasta cooking water to the pot. Stir until the cream cheese melts. Turn off the heat and stir in the linguine and remaining 2 tablespoons butter. Season with salt and pepper. If the sauce seems dry, add more pasta cooking water a little at a time until the pasta is well coated.
6. Divide the pasta, salmon and baby broccoli among plates. Serve with the remaining lemon quarters for squeezing over the top.

Recipe Tips

FAQ

Can I use frozen salmon for this recipe?

Yes, but thaw it completely in the refrigerator overnight and pat it dry before cooking to ensure even roasting.

What can I substitute for Tuscan heat spice?

A mix of dried oregano, basil, red pepper flakes and a pinch of garlic powder works well.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.