Mustard-Crusted Salmon with Creamy Lemon Broccoli Spaghetti

This restaurant-worthy salmon dish is surprisingly simple to make at home. A tangy mustard base helps a crispy topping of melted cheese and fried onions adhere to the fish, creating a golden crust as it bakes. The salmon stays moist and tender inside while the topping turns perfectly crunchy.

On the side, a creamy lemon broccoli spaghetti comes together quickly using the same pot. A rich sauce made with cheese roux, cream cheese and garlic herb butter coats every strand, while fresh lemon zest and chili flakes add brightness and a hint of heat. It’s a complete meal that feels special but fits into a weeknight schedule.

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Ingredients

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 ounce Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Bring a large pot of heavily salted water to a boil. Wash and dry produce. Cut broccoli into bite-size pieces. Finely crush crispy onions in their package (they should resemble breadcrumbs). Roughly chop half the Italian cheese blend. Zest and quarter lemon.
2. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, 7 minutes. Add broccoli to pot with pasta and cook until broccoli is bright green and tender and pasta is al dente, 2-4 minutes more. Reserve 1½ cups pasta cooking water, then drain. Keep empty pot handy for making sauce.
3. While pasta cooks, in a small bowl, combine crushed crispy onions and chopped cheese. Pat salmon dry with paper towels and season all over with half the garlic powder, salt and pepper. Place salmon, skin side down, on an oiled baking sheet; evenly brush tops with mustard. Mound with crispy onion mixture, pressing lightly to adhere. Roast salmon on top rack until crust is golden and salmon is cooked through, 8-10 minutes.
4. Heat empty pot used for pasta over medium heat. Add 1 cup reserved pasta cooking water, cheese roux and remaining garlic powder; whisk until combined. Cook, whisking, until slightly thickened, 2-3 minutes. Reduce heat to medium-low and whisk in cream cheese until melted and combined, about 1 minute.
5. To pot with sauce, add drained spaghetti and broccoli, garlic herb butter, half the lemon zest, remaining Italian cheese blend, 1 tablespoon plain butter, a big squeeze of lemon juice and a pinch of chili flakes. Cook, stirring, until butter melts and pasta is coated in a creamy sauce, about 1 minute. If needed, stir in more reserved pasta cooking water a splash at a time. Taste and season with salt, pepper and more lemon juice if desired.
6. Divide pasta between bowls. Top with salmon and sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like cod or trout. Adjust cooking time as needed based on thickness.

How do I store leftovers?

Store leftover salmon and pasta separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

Can I make this dish gluten-free?

Use gluten-free spaghetti and ensure the crispy fried onions are gluten-free. The cheese roux concentrate may contain gluten, so check the label.