Blackened Salmon and Roasted Veggie Pasta Recipe
This Blackened Salmon and Roasted Veggie Pasta is a vibrant, wholesome meal combining perfectly seasoned salmon with blistered cherry tomatoes and tender broccoli. Roasted veggies are tossed with pasta, fresh lemon juice, feta cheese, and garlic for a tangy, flavorful dish that’s quick to prepare and sure to impress.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting and Frying
- Cuisine: American
Ingredients
Vegetables
- 1 pound cherry tomatoes
- 1 head broccoli
- 3 cloves garlic, minced
- 3 lemons
Seafood
- 1 pound wild-caught salmon
Dairy
- 4 oz feta cheese crumbles
Pantry
- Olive oil, for drizzling (approximately 2 tablespoons)
- 1 pound pasta (cooked)
- 1 tablespoon coconut oil
- Salt, to taste
- Pepper, to taste
- Chili powder, to taste
- Smoked paprika, to taste
- Garlic powder, to taste
- Onion powder, to taste
- Thyme, to taste
- Cayenne pepper (about 1/8 teaspoon for all four salmon filets)
Instructions
- Preheat and Blanch: Preheat your oven to 450°F (232°C). Meanwhile, bring a pot of water to a boil and blanch the broccoli florets for about 5 minutes until slightly softened. Remove with a slotted spoon and pat dry with paper towels or a dish towel.
- Roast Vegetables: Line a baking sheet with foil. Place the blanched broccoli and cherry tomatoes on the sheet, drizzle with 2 tablespoons olive oil, and gently toss with hands until evenly coated. Season lightly with salt and pepper. Roast in the oven for about 20 minutes, or until broccoli edges are crisp and starting to blacken, and tomatoes are blistered.
- Season Salmon: Generously season the salmon filets with salt, pepper, chili powder, smoked paprika, garlic powder, onion powder, thyme, and cayenne pepper. Be cautious with cayenne—about 1/8 teaspoon for all four filets is recommended for a mild heat.
- Pan-fry Salmon: Heat 1 tablespoon of coconut oil in a frying pan over medium heat. Place the salmon filets skin-side up (seasoned side down) in the pan and cook for about 5 minutes. Flip so the skin side is down and cook until the salmon is opaque and cooked through but still moist, approximately several more minutes. Avoid overcooking.
- Toss Pasta with Roasted Veggies: Once the broccoli and tomatoes are roasted, remove them from the pan and combine with the cooked pasta. Add the juice of 2 lemons, the crumbled feta cheese, minced garlic, and season with salt and pepper as needed. Toss well to distribute flavors evenly.
- Serve: Plate the pasta mixture alongside the blackened salmon. Garnish with additional lemon wedges for squeezing over the top.
Notes
- Blanching broccoli softens it slightly, allowing it to roast evenly and get crispy edges without becoming too hard.
- Adjust cayenne pepper amount depending on your preferred spice level.
- Cook salmon just until opaque to maintain moisture and tenderness.
- Feta cheese adds a creamy, tangy contrast to the roasted veggies and salmon.
- Fresh lemon juice brightens the dish, balancing smoky and spicy flavors.
- Using wild-caught salmon enhances the flavor and is generally more sustainable.
