Ingredients
Equipment
Method
- Preheat your oven to 400 degrees F.
- Cook the fettuccine in a large pot of salted boiling water according to the package directions until al dente. Reserve one cup of the pasta water before draining.
- Toss the drained pasta with a drizzle of olive oil to prevent it from sticking together. Set aside.
- Add the salmon to a piece of foil, skin side down, and fold the foil up around the salmon to create a boat. Place on a baking sheet.
- Rub the salmon with the spice mixture and drizzle with lemon juice, then top with cubes of butter.
- Line the remaining portion of the baking sheet with foil and add the broccoli. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
- Bake the salmon and broccoli at 400 degrees F for 12 to 15 minutes.
- While they are baking, melt butter with olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about thirty seconds.
- Sprinkle in the flour and stir constantly for about a minute.
- Turn the heat down to low and slowly whisk in the chicken broth, followed by the heavy cream, pesto, and additional salt. Stir continuously until the mixture is smooth.
- Increase the heat to medium-high and bring the sauce to a gentle simmer. Let bubble until thickened, approximately 3 to 5 minutes.
- Once thickened, reduce the heat to low, stir in more lemon juice, and fold in the Parmesan cheese until melted.
- Combine the cooked pasta and broccoli with the sauce, tossing gently to coat everything evenly.
- Flake the salmon into large chunks and add it to the mixture, allowing it to break up slightly as you toss.
- Taste and adjust seasoning with extra salt, pepper, or lemon juice as needed.
Notes
Use wild-caught salmon for the best flavor. Remove from the fridge 15-20 minutes before cooking for even cooking. Salt your pasta water generously for best flavor and don’t overcook your pasta. Let the dish rest briefly before serving to enhance flavors.