Salmon Spaghetti Soup With Broccoli Pesto Recipes

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SALMON SPAGHETTI SOUP WITH BROCCOLI PESTO



Salmon spaghetti soup with broccoli pesto image

Try this twist on minestrone soup with salmon and a flavourful broccoli pesto. It's more substantial than the regular minestrone and full of omega-3

Provided by Sara Buenfeld

Categories     Lunch

Time 50m

Yield Serves 4 (2 people over 2 days)

Number Of Ingredients 16

1 tbsp olive or rapeseed oil
320g carrots, finely diced
165g celery, finely diced
2 onions, finely chopped (320g)
2 large garlic cloves, finely grated
1⁄2 tsp dried oregano
2 tsp vegetable bouillon powder
400g can chopped tomatoes
2 tbsp tomato purée
100g wholemeal spaghetti
400g can cannellini beans
460g wild salmon fillets, skinned and cut into chunks
185g broccoli, cut into florets, stalks chopped
15g fresh basil, plus a few leaves
1 tbsp lemon juice, plus finely grated zest of 1⁄2 (optional)
1 tbsp olive or rapeseed oil

Steps:

  • Heat the oil in a large deep-sided frying pan and fry the carrots, celery and onions over a medium heat for 8-10 mins until softened. Tip in the garlic, oregano and bouillon, then pour in 1 litre boiling water and the chopped tomatoes. Stir in the tomato purée, then cover and simmer for 10 mins.
  • Break in the spaghetti (snap it into about three lengths), tip in the beans along with the water from the can, and simmer for 10 mins more.
  • Stir in the chunks of salmon, then reduce the heat to low, cover and simmer for 5 mins.
  • Meanwhile, for the pesto, cook the broccoli in boiling water for 5 mins, then cool quickly in a bowl of cold water. Drain well, then return to the bowl and use a hand blender to blitz it with the basil, lemon juice and olive oil to make a thick pesto.
  • Ladle half the spaghetti mixture into two bowls and top with half the pesto. Scatter with some of the lemon zest, if you like, and a few basil leaves before serving. Cover and chill the remaining portions to serve another day. Will keep chilled for up to three days, or frozen for up to a month. Defrost thoroughly before reheating until piping hot.

Nutrition Facts : Calories 524 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 15 grams sugar, Fiber 14 grams fiber, Protein 38 grams protein, Sodium 1.3 milligram of sodium

GARLICKY PESTO SALMON WITH PENNE



Garlicky Pesto Salmon with Penne image

This is my own rendition of one of my favorite garlic salmon pasta dishes at a downtown seafood restaurant. It is sure to become a favorite of yours, as well.

Provided by Danii

Time 30m

Yield 8

Number Of Ingredients 13

1 pound penne pasta
1 ½ pounds boneless, skinless salmon fillets
4 tablespoons salted butter
1 cup fresh asparagus tips
1 cup quartered artichoke hearts
½ cup chopped green onions
2 tablespoons minced garlic
¼ teaspoon salt
¼ teaspoon pepper
1 ½ cups heavy whipping cream
¼ cup pesto
1 ½ cups grated Parmesan cheese
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water; set aside.
  • Meanwhile, cut salmon into small pieces.
  • Melt butter in a nonstick pan over medium heat. Add salmon and stir a few times. Add asparagus tips, artichoke hearts, green onions, garlic, salt, and pepper. Saute until salmon is almost cooked, garlic is golden, and asparagus is tender, about 5 minutes.
  • Add cream and bring to a boil. Stir in pesto. Boil until sauce is reduced by at least 1/4 to 1/2. Add penne and toss thoroughly to coat.
  • Sprinkle with Parmesan cheese and parsley and serve hot.

Nutrition Facts : Calories 614.7 calories, Carbohydrate 46 g, Cholesterol 128.6 mg, Fat 34.3 g, Fiber 2.9 g, Protein 32 g, SaturatedFat 18.5 g, Sodium 484.3 mg, Sugar 2.6 g

PESTO SALMON PASTA BAKE



Pesto salmon pasta bake image

Do something different with salmon and make this easy seafood pasta bake with added veg. Tasty and filling, it's ideal for feeding the family

Provided by Cassie Best

Categories     Dinner, Main course, Pasta, Supper

Time 55m

Number Of Ingredients 9

150g cherry tomatoes , halved or sliced
2 salmon fillets (about 260g)
2 tbsp olive oil
350g penne
1 small broccoli (about 300g), cut into small florets
150g pesto
250g mascarpone
50g breadcrumbs
20g grated parmesan

Steps:

  • Heat the grill to high. Arrange the tomatoes and salmon over a baking tray, season and drizzle with half the oil. Grill for 10 mins until the salmon is cooked through and the tomatoes are juicy. Leave to cool.
  • Cook the penne following pack instructions, until al dente. Add the broccoli for the final 2 mins of cooking time. Drain the pasta, reserving a large mugful of water.
  • Return the pasta and broccoli to the pan, then stir in the pesto, mascarpone, half the tomatoes and enough of the reserved pasta water to thin the sauce to the consistency of double cream. Flake in the salmon, discarding the skin. Tip into a large baking dish, then mix the breadcrumbs with the parmesan and remaining oil, and scatter this over the mixture. Dot the rest of the tomatoes on top. If baking straightaway, heat the oven to 200C/180C fan/gas 6. Or, cover and chill until you're ready to cook. Will keep chilled for up to 24 hours.
  • Bake for 20 mins (or 25 mins from chilled) until the top is golden and crunchy.

Nutrition Facts : Calories 1029 calories, Fat 62 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 1.2 milligram of sodium

SALMON BROCCOLI PASTA



Salmon Broccoli Pasta image

Great creamy, salmon, broccoli pasta with a hint of lemon for the taste that I learned to cook from a good Italian friend of mine

Provided by Pauli

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

200 g fusilli
3 garlic cloves
half an onion
100 g salmon
1 broccoli
cream
half a lemon
salt and pepper

Steps:

  • cook pasta till before al dente.
  • fry garlic and onion until light brown.
  • fry salmon in a pan till outside of it is cooked.
  • add the cream and broccoli.
  • salt and pepper to taste.
  • add pasta and cook till al dente.
  • squeeze the lemon into it.

Nutrition Facts : Calories 544.6, Fat 4.9, SaturatedFat 0.8, Cholesterol 23, Sodium 144.6, Carbohydrate 96.3, Fiber 11.2, Sugar 7.9, Protein 32.1

SALMON WITH BROCCOLI AND PASTA



Salmon with Broccoli and Pasta image

"This dinner is meant to help you eat healthy while saving time cooking and cleaning. The recipe takes roughly 20 minutes from start to finish and is a breeze to clean up." Linda Halone - Minneapolis, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

8 ounces uncooked whole wheat spaghetti
3-1/2 cups chopped fresh broccoli
6 salmon fillets (4 ounces each)
3/4 teaspoon seafood seasoning
2-1/2 cups chopped fresh tomatoes
1 package (7 ounces) mozzarella and Asiago cheese with roasted garlic
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, cook spaghetti according to package directions, adding broccoli during the last 5 minutes of cooking., Meanwhile, sprinkle salmon with seafood seasoning. Cook in batches on an indoor grill for 5 minutes or until fish flakes easily with a fork., Drain spaghetti and broccoli; transfer to a large bowl. Add the tomatoes, cheese, oil, salt and pepper; toss to coat. Serve with salmon.

Nutrition Facts : Calories 544 calories, Fat 29g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 539mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 7g fiber), Protein 39g protein.

CREAMY PESTO PASTA WITH SALMON



Creamy Pesto Pasta With Salmon image

Oh so yummy & oh so quick! I prefer to use Dreamfield's pasta, as it has very few digestable carbs and makes this dish even healthier! If you can't find Dreamfield's whole wheat pasta also works! I promise, you won't feel like this is a diet dish in the end!

Provided by AddiesMommy21

Categories     Penne

Time 18m

Yield 4 bowls/fillets, 4 serving(s)

Number Of Ingredients 9

12 ounces penne rigate
canned mushroom slices (about a handful or so)
knorr's creamy pesto sauce mix
1/4 cup olive oil
1 cup skim milk
4 -6 ounces salmon fillets
4 slices provolone cheese
shaved parmesan cheese
salt and pepper

Steps:

  • 1. Boil water & put on pasta.
  • 2. Remove any skin from salmon. Salt and pepper & grill 4-6 minutes on each side. You'll know it's done when the salmon becomes flakey.
  • 3. In a small sauce pan, mix pesto sauce mix with the oil and milk. Stir constantly and bring to a low boil. Turn heat down and continue to stir until all oil has been incorporated and the sauce begins to thicken.
  • 4. Add mushrooms to sauce and allow them to cook a little while the pasta gets to al dente.
  • 5. Drain pasta and seperate out into bowls evenly. Put both cheeses (the amount depends on how much you like -- I prefer one slice of provolone and a pinch of shaved parmesan).
  • 6. Poor creamy pesto sauce with mushrooms over cheese and pasta.
  • 7. Top with grilled salmon fillets. You can add a squeeze of fresh lemon juice if you'd like to, just go light!

Nutrition Facts : Calories 592.6, Fat 23.4, SaturatedFat 7.1, Cholesterol 35.1, Sodium 304.9, Carbohydrate 67.9, Fiber 2.7, Sugar 1.7, Protein 26.3

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