Penne with broccoli and salmon with fennel

Name: Penne with broccoli and salmon with fennel
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Pennette rigate pasta 11.3 oz; Broccoli 3.3 cups; Salmon fillets 8.8 oz; Wild fennel 2 sprigs; Ground black pepper to taste; Fine salt to taste; Extra virgin olive oil to taste

it de fr es br

481

Calories per serving

Lactose Free

Energy Kcal 481
Carbohydrates g 69.5
of which sugars g 5.2
Protein g 20.1
Fats g 13.78
of which saturated fat g 2.73
Fiber g 3.8
Cholesterol mg 19
Sodium mg 360

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Serving: 4
Cost: Average

PRESENTATION

So here's the thing, Pennette con broccoletti e salmone al finocchietto is like bringing a slice of southern Italy right to your table. Seriously good. It's perfect when you're after something light yet totally satisfying. And look, the magic's all about how this salmon pasta recipe mixes tender salmon with crisp broccoletti, plus that hint of wild fennel. Really, it's that classic Mediterranean twist.

It's not just any salmon pasta—no way—this one’s fresh with those vivid greens, and that wild fennel? It adds such a sweet anise flavor to every single bite. In places like Puglia and Sicily, folks love wild fennel because it grows like crazy and turns simple dishes into something special.

And truthfully, you'll see how a few quality ingredients really make a big impact. The salmon? It gets just a quick toss in the pan, staying super moist and delicate. So if you’re craving a broccoli salmon pasta that’s quick but doesn't skimp on flavor, here’s where this fennel salmon pasta shines. Pretty simple.

The pennette pasta really clings to the salmon bits and broccoletti florets, ensuring each forkful’s got that perfect mix. Wild fennel keeps it from feeling heavy—adding a bit of excitement with every bite.

This salmon pasta dish works great for family dinners or lunches with friends. It’s the heart of an easy salmon pasta you'll want to have again and again. Southern Italians swear by local produce, so if you can nab some authentic broccoletti or wild fennel, go for it.

With its bright flavor, tender fish, and just the right touch of zesty herb, this salmon and broccoli penne is a keeper—one that never goes out of style. It's all about simplicity and the rich culinary tradition of southern Italy, where fresh, local ingredients really steal the show, offering a meal that's as delicious as it is memorable.

Whether you're on a sunny terrace in Italy or just chilling in your kitchen, this dish totally gives you a true taste of the Mediterranean vibe.

INGREDIENTS: Pennette rigate pasta 11.3 oz (320 g); Broccoli 3.3 cups (300 g); Salmon fillets 8.8 oz (250 g); Wild fennel 2 sprigs; Ground black pepper to taste; Fine salt to taste; Extra virgin olive oil to taste

Preparation

How to prepare Penne with broccoli and salmon with fennel

To make penne with broccoli and fennel salmon, start by cleaning the broccoli: wash the broccoli, separate the florets from the central stalk 1, cut the stalks of the florets 2 and set them aside. Remove the hardest outer part of the central stalk 3 and cut it into pieces.

Place a steamer on the stove, pour in the water, and flavor it with a sprig of fennel 4 and peppercorns and also place the broccoli stalks inside 5. Place the basket in the steamer and add the broccoli florets 6, steam for about 10 minutes.

Once cooked, drain the broccoli (you can save the steamer water to cook the pasta). Pour a drizzle of oil into a pan, then transfer the broccoli florets 7, sauté them for a few minutes. Bring a pot full of salted water to a boil (alternatively, you can use the broccoli cooking water) and cook the pasta inside for the time indicated on the package 8. Clean the salmon using tweezers, remove any bones present in the flesh, then cut the salmon fillet first into strips 9

and then into cubes 10 and add it to the broccoli 12, sauté the salmon for a minute over high heat to just sear it. Lightly salt and season with a sprig of wild fennel 12.

In the meantime, check the pasta's cooking, when it is al dente, drain it 13 and transfer it to the pan with the salmon and broccoli 14. Sauté the pasta in the pan for a few moments, stirring so that it absorbs the flavors 15. Your penne with broccoli is ready to be served hot!

Storage

It is recommended to consume the penne with salmon and broccoli immediately. If any pasta remains, we suggest storing it in an airtight container in the refrigerator for up to one day. Freezing is not recommended.

Tip

If you do not like broccoli, you can replace them with zucchini. Alternatively, you can flavor the steaming water with other herbs such as thyme, sage, or rosemary instead of wild fennel.

For the translation of some texts, artificial intelligence tools may have been used.