Salmon Fusilli
Creamy salmon fusilli with broccoli and a fragrant tarragon lemon sauce, perfect for a quick, flavorful meal that appeals to seafood lovers and pasta enthusiasts alike.
Ingredients
Instructions
- Cook fusilli pasta and broccoli flowerets in boiling water for 10 to 12 minutes until tender, then drain. Drain the pink salmon and add it to the pasta and broccoli.
- In a pan, melt the margarine over medium heat.
- Prepare the white sauce by adding chicken bouillon and dried tarragon to the melted margarine. Cook until bubbly, then cook for an additional minute. Remove from heat.
- Stir in lemon juice into the sauce.
- Pour the sauce over the cooked pasta, broccoli, and salmon mixture.
- Sprinkle with parsley and pepper before serving.
Tips & Substitutions
For a creamier texture, consider adding a bit of grated Parmesan cheese to the sauce. If you don't have margarine, unsalted butter works well as a substitute. Feel free to experiment with other vegetables such as spinach or asparagus to enhance the dish further. To make it gluten-free, substitute the fusilli with gluten-free pasta.
Serving Suggestions
This Salmon Fusilli pairs beautifully with a light green salad or garlic bread for a complete meal. You can also serve it with a glass of crisp white wine, such as Sauvignon Blanc, to enhance the flavors. For a heartier option, consider serving it alongside Italian recipes like Chicken Saltimboca.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pasta mixture gently in a skillet over medium heat, adding a splash of milk to loosen the sauce if needed. Avoid microwaving for best texture, but if you must, use a lower power setting.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Fusilli contains roughly 538 calories, with 8g protein, 15g carbohydrates, and 51g fat. It is a good source of vitamin D (18% of the Daily Value), protein (16% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1602mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned salmon?
Absolutely! If you prefer fresh salmon, simply grill or bake it until cooked through, then flake it into the pasta mixture before adding the sauce. This will add a wonderful fresh flavor and texture to the dish.
Is there a way to make this dish dairy-free?
Yes, you can easily make this dish dairy-free by using a plant-based milk such as almond or oat milk instead of skim milk, and substituting margarine with a dairy-free butter alternative. The dish will still be flavorful and satisfying.
What can I do if I don't have cornstarch?
If you don't have cornstarch on hand, you can use all-purpose flour as a thickener instead. Just whisk it into the melted margarine and cook for a minute before adding the milk. This will achieve a similar consistency for your sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).