HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLemony Salmon & Cacio E Pepe Linguine With Crispy Broccoli, Burst Tomatoes, And Chilies
Lemony Salmon & Cacio e Pepe Linguine with Crispy Broccoli, Burst Tomatoes, and Chilies

Lemony Salmon & Cacio e Pepe Linguine with Crispy Broccoli, Burst Tomatoes, and Chilies

Read more

Cacio e Pepe means salt and pepper in Italian, and usually refers to a simple pasta dish consisting of just Parmesan, salt, and freshly cracked black pepper. We’re adding tender broccoli, burst tomatoes, and a few other twists to the mix for an unbeatable pasta dinner.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Skin-on Salmon


6 ounce



6 ounce

Broccoli Florets

1 ounce

Parmesan Cheese


1 unit


2 clove


1 teaspoon

Chili Flakes

4 ounce

Grape Tomatoes

Not included in your delivery

2 tablespoon



2 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories903 kcal
Energy (kJ)3778 kJ
Fat45 g
Saturated Fat16 g
Carbohydrate78 g
Sugar7 g
Dietary Fiber8 g
Protein55 g
Sodium305 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Slotted Spoon
Baking Dish
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 400 degrees. Bring a large pot of water with a large pinch of salt to a boil. Zest and halve the lemon. Slice one half into rounds for garnish, if desired. Mince or grate the garlic.


Add the broccoli to the boiling water and cook for 4-5 minutes, until tender. Remove with a slotted spoon and set aside. TIP: To preserve its bright green color, place the broccoli in a bowl of ice water after cooking.


Add the pasta to the boiling water you cooked the broccoli in and cook for 8-10 minutes, until al dente. Drain, reserving ¼ cup pasta water.


Toss the tomatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 10-12 minutes, until they burst.


While the tomatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Pat the salmon dry with paper towels and season on all sides with salt and pepper. Add the salmon to the pan and cook for 3-4 minutes per side, until just opaque in the middle. Set aside, then remove and discard the salmon skin (if desired.)


In the same pan, heat 2 tablespoons butter, the garlic, and chili flakes (to taste, we used 1/4 teaspoon) over medium heat. Cook for 30 seconds, until fragrant. Toss the drained pasta, lemon zest, Parmesan, broccoli, burst tomatoes, and ¼ cup pasta water into the pan and toss to combine. Cook, tossing, for 1-2 minutes, until the sauce thickens. Season generously with salt and freshly cracked black pepper.


Serve the pasta with the salmon on top and finish with a squeeze of lemon. Garnish with a lemon round, if desired, and enjoy!