Jamie Oliver Salmon And Broccoli Pasta

You know those nights when you’re this close to ordering takeaway, but there’s half a head of broccoli in the fridge and a couple of salmon fillets in the freezer staring you down? That was me, last Thursday. Rain was lashing against the windows, and all I wanted was something warm, creamy, and cozy that didn’t take a whole evening to pull together.

This salmon and broccoli pasta is my weeknight hero. It feels a bit fancy — the lemon zest, the silky cream, the tender fish — but it’s secretly low-effort. You’re basically stirring and tossing things together. The kind of dinner that makes you feel like you’ve got your life in order… even if you’re still in your pyjamas at 6pm.

Why You’ll Love It

• It’s ready in under 15 minutes — no stress cooking.
• The sauce is rich but not too heavy — think creamy with a fresh lemony lift.
• Great way to use up frozen salmon or that lonely broccoli crown in your veg drawer.
• Minimal washing up (a saucepan, frying pan, done).
• Leftovers make a banging lunch the next day.
• Elegant enough for a date night, simple enough for a Tuesday.

Ingredients

• 150g dried pasta (any short shape works)
• 150g broccoli, cut into small florets
• 1 tbsp olive oil
• 4 spring onions, sliced (or ½ small onion, finely sliced)
• 2 skinless salmon fillets (about 120g each), cut into 3cm chunks
• Pinch dried chilli flakes (optional)
• 100ml double cream
• Zest of ½ small lemon
• Salt and freshly ground black pepper

How to Make It

Boil your pasta and broccoli together:

Fill a large pan with salted water, bring it to a rolling boil, and cook your pasta according to packet time. Add the broccoli for the last 3 minutes so it softens but still holds shape.

Soften the aromatics:

While pasta’s going, heat the olive oil in a frying pan and sauté the spring onions (or regular onion) until soft — about 2 minutes. Don’t let them colour too much; we want gentle sweetness here.

Gently cook the salmon:

Add your salmon chunks to the pan, sprinkle in the chilli flakes if you’re using, and turn them gently for about a minute. You want to sear the edges but not overcook.

Make it creamy and dreamy:

Pour in the double cream along with a ladleful (about 100ml) of that starchy pasta water. Season well with salt and pepper and let the sauce simmer just enough to cook the salmon through — about 3–4 mins.

Bring it all together:

Drain the pasta and broccoli, return to the warm pot, and pour over your creamy salmon mixture. Grate in that lemon zest, toss everything together gently so the salmon holds its shape, and that’s it — dinner’s done.

Common Mistakes and How to Dodge Them

Why’s my salmon falling apart?
You probably stirred too aggressively. Be gentle — it cooks fast and flakes easily.

Sauce is too thick?
Just splash in more pasta water to loosen it. It works wonders.

Forgot to season?
Don’t skip the salt and pepper in the sauce — the cream needs it for balance.

Used too much lemon?
Zest only, no juice here! Otherwise it curdles the cream (been there… not cute).

Storage and Reheating

Fridge:
Store leftovers in an airtight container for up to 2 days.

Reheat:
Gently warm in a saucepan with a splash of milk or cream to loosen. Microwave works too, but stir halfway and go low-power so the salmon doesn’t dry out.

Freezer:
Not ideal. Cream sauces tend to separate and salmon gets a bit sad. Best eaten fresh.

Frequently Asked Questions

Can I use frozen salmon?
Totally. Just thaw it first and pat it dry before cooking.

What pasta works best?
Short shapes like penne, fusilli, or shells hold the sauce beautifully — but spaghetti will do in a pinch.

Can I make it lighter?
Sure! Use single cream or a splash of milk and cut the oil. It won’t be as luscious but still tasty.

Is it spicy with the chilli flakes?
Only mildly. Skip them if you’re feeding kids or not into heat.

Nutrition Facts (Per Serving)

• Calories: 869 kcal
• Fat: 52g
• Carbs: 58g
• Protein: 37g
• Sugar: 5g
• Sodium: 1.2g
• Fibre: 7g