Adding broccoli to pesto is an easy and delicious way to sneak some nutrients into a meal. Try this easy and healthy recipe for a filling weeknight dinner!

Directions:

  1. Preheat oven to 375˚F. Arrange salmon fillets on parchment paper–lined baking sheet; sprinkle with salt and pepper. Roast for 10 to 12 minutes or until cooked through and fillets flake easily when tested with fork. Let cool slightly and break into smaller pieces.
  2. Meanwhile, cook pasta according to package directions, adding peas in last 2 minutes of cooking. Drain; reserving 1/4 cup pasta water.
  3. Broccoli Pesto: In separate pot of boiling water, cook broccoli for 2 to 3 minutes or until tender-crisp. Drain and pat dry.
  4. In food processor, pulse broccoli, almonds, basil, parsley and garlic until almost smooth. Add olive oil, lemon juice, Parmesan, salt, pepper and chili flakes; pulse until combined.
  5. Toss cooked pasta and peas with broccoli pesto until coated; stir in salmon. Serve hot or cold.

Tip: Got leftovers? Perfect! Substitute any leftover protein you wish for the salmon.

Makes 4 servings. Per serving: 370 calories, 19 g fat, 3 g saturated fat, 45 mg cholesterol, 250 mg sodium, 27 g carbohydrates, 3 g fiber, 2 g sugar, 22 g protein.

A Pasta Fits original recipe.

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