If you’re craving a meal that bursts with vibrant flavors and satisfying textures, the Blackened Salmon and Roasted Veggie Pasta Recipe will quickly become a kitchen favorite. This dish brings together perfectly seasoned, tender salmon with a medley of roasted broccoli and blistered cherry tomatoes, all tossed with al dente pasta, bright lemon juice, and salty feta crumbles. It’s an easy yet impressive dinner that balances smoky, tangy, and fresh notes in every bite—ideal for weeknights or casual entertaining.

Ingredients You’ll Need

The image shows five pieces of raw fish fillets lined up horizontally on crumpled light brown paper with a coarse texture. Each fillet has an orange-pink color with a sprinkle of dark seasoning on top. Below the fillets, there is a sharp knife with a long silver blade and a black handle resting on the paper. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The magic of this Blackened Salmon and Roasted Veggie Pasta Recipe lies in its simple powerhouse ingredients. Each one is essential, bringing distinct textures, colors, and bold flavors that elevate the dish without any fuss.

Cherry tomatoes: These burst with juicy sweetness, adding bright pops of flavor and gorgeous red color.
Broccoli: Blanched then roasted to tender-crisp perfection, it offers a satisfying crunch and vibrant green hue.
Olive oil: Helps roast the veggies evenly while infusing rich, fruity notes.
Wild-caught salmon: The star of the dish, full of healthy fats and a velvety texture that takes on the blackened spices beautifully.
Salt and pepper: Basic, but crucial to balance and enhance all the flavors.
Chili powder: Adds a gentle warmth that complements the smokiness.
Smoked paprika: Brings depth and a subtle smoky essence without overpowering.
Garlic powder: Provides savory richness that blends into the seasoning mix.
Onion powder: Offers a mild sweetness that rounds out the spices.
Thyme: A fragrant herb touch that pairs wonderfully with salmon and veggies.
Cayenne: Just a touch for a hint of heat that wakes up the palate.
Coconut oil: Perfect for searing the salmon to a crisp exterior with a delicate coconut background.
Pasta: Your favorite type, cooked until just tender, acts as the flawless base to carry all the flavors.
Feta cheese crumbles: Adds a creamy, salty bite that contrasts beautifully with roasted vegetables.
Lemons: Their fresh juice brightens the entire dish, tying all the elements together with citrus zing.
Garlic cloves: Minced fresh for an aromatic punch in the final toss of the pasta.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Blackened Salmon and Roasted Veggie Pasta Recipe

Step 1: Prepare and Blanche the Broccoli

Start by preheating your oven to 450 degrees to get everything nicely roasting. Meanwhile, blanch the broccoli florets in boiling water for about 5 minutes until they just soften. This step ensures the broccoli roasts perfectly while staying tender-crisp and not too bitter. Once blanched, drain carefully and let them dry on a towel—moisture on your veggies is the enemy of crispiness when they roast.

Step 2: Roast the Veggies

Line a baking sheet with foil for easy clean-up. Transfer the blanched broccoli and whole cherry tomatoes to the sheet, drizzle generously with 2 tablespoons of olive oil, and season lightly with salt and pepper. Use your hands to toss everything so each piece is coated in oil and seasoning. Roast in the oven for about 20 minutes, until the broccoli edges are slightly charred and crisp, and the tomatoes are blistered and bursting with flavor.

Step 3: Season the Salmon

While the veggies roast, take your wild-caught salmon fillets and season them liberally with salt, pepper, chili powder, smoked paprika, garlic powder, onion powder, thyme, and a pinch of cayenne for that subtle kick. Don’t be shy with the spices—this seasoning blend is what gives the salmon its irresistible blackened crust and smoky depth.

Step 4: Sear the Salmon

Heat a tablespoon of coconut oil in a frying pan over medium heat until shimmering. Place the salmon fillets seasoned-side down (skin-side up initially) and cook for about 5 minutes to build that beautiful sear. Flip carefully to skin-side down and cook until the salmon becomes opaque and flakes easily but remains juicy inside. Avoid overcooking to keep the fish tender and moist.

Step 5: Combine Pasta and Roasted Veggies

Once the broccoli and tomatoes are perfectly roasted, toss them with your cooked pasta in a large bowl. Add the juice of 2 lemons, the crumbled feta cheese, minced garlic, and season with additional salt and pepper if needed. This step lets all the fresh, smoky, and tangy flavors mingle beautifully.

Step 6: Serve with Blackened Salmon

Plate generous portions of the veggie pasta alongside the juicy blackened salmon filets. Garnish the dish with extra lemon wedges to squeeze over and brighten each bite. This meal is a stunning, palate-pleasing feast that’s sure to impress.

How to Serve Blackened Salmon and Roasted Veggie Pasta Recipe

A white plate with blue floral patterns holds a serving of twisty pasta mixed with small, bright red roasted tomatoes and green broccoli florets that show slight charring. Crumbled white cheese is sprinkled over the pasta, adding a doted texture. On the left side of the plate, a piece of golden-brown grilled salmon sits partially on the pasta. The plate is placed on soft white cloth, and a silver knife lies on the right against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh lemon wedges are the perfect garnish for this dish, adding a final zing of citrus that cuts through the richness of the salmon and feta. You could also sprinkle some chopped fresh herbs like parsley or basil for an extra burst of green freshness that complements the roasted veggies.

Side Dishes

This recipe is fantastic on its own, but if you want to add sides, light, crisp salads or some crusty garlic bread make wonderful companions. A simple arugula salad with a lemon vinaigrette echoes the bright flavors in the pasta while adding a peppery bite that balances the meal.

Creative Ways to Present

For an eye-catching presentation, try serving the pasta in shallow bowls and placing the salmon fillet right on top, letting the colors pop. Alternatively, arrange individual salmon portions over pasta nests on each plate and garnish with crumbled feta and lemon slices for a restaurant-style finish right at home.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the pasta and salmon separately in airtight containers to maintain the best texture and flavors. The pasta can absorb sauces and moisture if kept mixed with the salmon, so keeping them apart works best.

Freezing

This dish freezes best without the feta cheese, which can change texture after thawing. Freeze the salmon and roasted veggies with pasta in individual portions in airtight containers or freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the pasta and veggies in a skillet over low heat with a splash of water or olive oil to loosen it up. Warm the salmon separately in a pan or oven at low temperature to avoid drying it out. Avoid microwave reheating if possible to preserve flavor and texture.

FAQs

Can I use a different type of fish instead of salmon?

Absolutely! While salmon works beautifully here because of its rich flavor and texture, you could substitute with other firm fish like trout or even thicker white fish fillets. Just adjust cooking times accordingly to avoid overcooking.

What type of pasta works best for this recipe?

Any pasta you love can work, but shapes like penne, rigatoni, or fusilli are great because they hold onto the roasted veggie bits and feta crumbles nicely, providing great texture in every bite.

Is this recipe spicy?

It has a moderate kick from chili powder and cayenne, but it’s not overly spicy. You can adjust the amount of cayenne to suit your heat preference or leave it out altogether for a milder version.

Can I make the blackened seasoning in advance?

Yes! Mixing your blackened spice blend ahead of time is a time saver and helps the flavors meld before cooking. Store in an airtight jar and use whenever you want to add smoky, spicy character to salmon or other proteins.

What’s the best way to ensure the salmon stays moist?

Keep a close eye on the salmon as it cooks and remove it from the heat as soon as it becomes opaque and flakes easily. Using coconut oil for searing also helps create a crisp crust while locking in moisture.

Final Thoughts

This Blackened Salmon and Roasted Veggie Pasta Recipe has all the hallmarks of a memorable meal—colorful, flavorful, and packed with nutritious ingredients. Whether you’re cooking for family or impressing friends, it’s a recipe that feels both comforting and special. So grab your ingredients, turn up the heat, and enjoy every delicious moment of this wonderful dish!