Salmon Pasta
- Michaelas
- Aug 13
- 2 min read
Creamy One-Pot Salmon Pasta
I’ll admit it – I don’t often sit down at an Italian restaurant. But when I do, my order is almost always the same: a creamy salmon pasta, steaming hot, velvety smooth, and downright comforting.
This dish has become my ultimate soul food: it warms the belly, calms the mind, and transports me straight to the sea.
At home, though? I’ve usually made salmon, vegetables, and pasta the German-Austrian way – cooked separately: fish in the pan, pasta in the pot, broccoli on the side. Only recently did I realise how much better everything tastes together – especially as an easy one-pot salmon recipe.
Here, pasta and vegetables come together in one pan. Whether it’s tenderstem broccoli, green asparagus, or simply whatever veg is waiting in your fridge – this 20-minute meal is my shortcut to pure comfort.
So if you’re searching for “quick & easy,” “one-pot salmon pasta,” or “creamy salmon pasta recipe,” this is where you’ll find it. Let’s break free from the three-plate routine – and bring a real restaurant vibe into your kitchen.
Tried my one-pot salmon pasta? Share your result on Instagram and tag @michaelas.welt – I’d love to see your creation.
Ingredients:
2 tbsp olive oil
1 garlic clove
250 g skinless salmon fillet
200 g pasta (rigatoni, penne – gluten-free works too)
200 g tenderstem broccoli (Bimi)
80 g frozen peas
2–3 tbsp cream cheese
Zest of ½ organic orange + 1 tbsp orange juice
1 handful basil leaves, roughly torn
Salt & freshly ground pepper
Servings: 2 - 3 Servings
Effort: gering From first chop to serving in around 20 minutes, making it the perfect after-work soul food.
Nutritional Value: stark Around 540 kcal, ~40 g protein, valuable omega-3s from the salmon, and fibre-rich vegetables make this a balanced everyday option.
Michaela's Opinion: Thanks to the fresh orange and creamy cheese, this pasta combines the best of comfort cooking and lightness for me.
Instructions:
1) Heat olive oil in a deep, lidded pan. Season the salmon with salt and pepper, then sear on one side for 2–3 minutes until golden.
2) Flip the salmon. Add tenderstem broccoli and garlic around the fish, sauté for 2 minutes.
3) Shred the cooked salmon into bite-sized pieces with two forks. Stir in the cream cheese until melted. Add the frozen peas and let simmer for 1 minute.
4) Meanwhile, cook the pasta in salted water according to the package instructions until al dente. Reserve 2–3 tbsp cooking water.
5) Stir orange zest, the hot pasta water, and a splash of orange juice into the pan. Let it bubble for about 1 minute until creamy.
6) Add the drained pasta to the salmon sauce, toss well, and season with salt, pepper, and basil.
Michaela's Tip: Can’t find skinless salmon? Pour boiling water over the skin for 5 seconds – it will peel right off.
Comments