Lemon-Garlic Butter Salmon with Creamy Tuscan Linguine and Roasted Baby Broccoli

This lemon-garlic butter salmon is rich, bright and simple to make, with fresh lemon zest, minced garlic and butter spread over the fillets before roasting.

On the side, linguine is tossed in a creamy sauce with Tuscan heat spice, while baby broccoli roasts until tender with lightly crisp edges.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Baby BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Skin-on SalmonView ingredient guideLike ingredientDislike ingredient

6 ounce LinguineView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Cream CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

3 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Adjust oven racks to the middle and upper positions, then preheat the oven to 450°F. Bring a large pot of salted water to a boil.
2. Trim the bottom ends from the baby broccoli, keeping the stalks whole. Zest the lemon, then quarter it. Squeeze 1 tablespoon lemon juice into a small bowl. Grate or finely mince the garlic.
3. Place 1 tablespoon butter in a small microwave-safe bowl and warm until just softened, about 10 seconds; do not melt it. Stir in half the garlic, half the lemon zest and a pinch each of salt and pepper.
4. Line a baking sheet with aluminum foil and coat it with a drizzle of olive oil. Pat the salmon dry with a paper towel and place it skin-side down on the prepared baking sheet.
5. Season the flesh side of the salmon with salt and pepper, then spread the lemon-garlic butter evenly over the top.
6. On a second baking sheet, toss the baby broccoli with a large drizzle of olive oil and a pinch each of salt and pepper.
7. Roast the salmon on the middle rack and the baby broccoli on the upper rack until the salmon is cooked through and the broccoli is tender, 10 to 15 minutes. The salmon may finish before the broccoli.
8. Meanwhile, once the water is boiling, add the linguine. Cook until al dente, 9 to 11 minutes. Reserve 1/2 cup pasta cooking water, then drain the pasta.
9. Return the empty pot to the stove over medium heat and add a drizzle of olive oil. Stir in the remaining garlic, remaining lemon zest and half the Tuscan heat spice, using the rest as desired. Cook, stirring, until fragrant, about 30 seconds.
10. Add the cream cheese, reserved 1 tablespoon lemon juice and 1/3 cup pasta cooking water to the pot. Stir until the cream cheese melts into a sauce.
11. Turn off the heat. Stir in the linguine and remaining 2 tablespoons butter. Season with salt and pepper. If the sauce seems dry, add more reserved pasta water a little at a time until the noodles are coated in a loose, creamy sauce.
12. Divide the creamy linguine, salmon and roasted baby broccoli between plates. Serve with any remaining lemon quarters for squeezing over the top.

Recipe Tips

FAQ

How do I know when the salmon is done?

Roast the salmon until it is cooked through, checking it within the 10 to 15 minute window. The fillets may be ready before the baby broccoli finishes roasting.

What should I do if the linguine sauce is too thick?

Add the reserved pasta cooking water a little at a time, stirring after each addition, until the sauce loosely coats the noodles.

Can I use all of the Tuscan heat spice?

Start with half as directed, then add the remaining spice to taste if you want a bolder, spicier pasta sauce.