Made with AI
Lemon Salmon, Broccoli and Leek Spaghetti
30 min 584 kcal per serving Easy
Ingredients
4 Servings
- Dry spaghetti300 g
- Skinless salmon fillet400 g
- Broccoli florets400 g
- Leek250 g
- Olive oil15 ml
- Garlic15 g
- Lemon1 medium
- Fresh parsley15 g
Instructions
- 1
Bring a large pot of water to a boil. Add the spaghetti and cook according to the package directions until al dente.
- 2
Cut the salmon into bite-sized pieces. Slice the leek thinly, mince the garlic, chop the parsley, and zest and juice the lemon.
- 3
Add the broccoli florets to the spaghetti pot during the final 4 minutes of cooking.
- 4
Before draining, reserve about 250 ml of the pasta cooking water. Drain the spaghetti and broccoli.
- 5
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced leek and cook for 4–5 minutes, stirring occasionally, until softened.
- 6
Add the minced garlic and cook for 30 seconds, stirring continuously.
- 7
Add the salmon pieces to the skillet and cook for 4–6 minutes, turning gently, until opaque and cooked through.
- 8
Add the drained spaghetti and broccoli to the skillet. Stir in the lemon zest, lemon juice, and about 120 ml of the reserved pasta water.
