Spaghetti with Salmon & Brussels Sprouts
sprinkled with Toasted Panko & Scallions
- Wheat
- Milk
- Fish
Does your love for pasta know no bounds? We’ve got the perfect recipe for any self-professed carb connoisseur. Al dente spaghetti, shredded Brussels sprouts, Parmesan, and lemon come together in a combination that’s hearty, satisfying, and classically comforting. Just add a sprinkle of chili flakes and crunchy toasted panko over the top to take things, well... over the top!
Ingredients
2 unit
Scallions
8 ounce
Brussels Sprouts
1 unit
Lemon
6 ounce
Spaghetti
(Contains: Wheat)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Chili Flakes
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
10 ounce
Skin-on Salmon
(Contains: Fish)
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and halve Brussels sprouts lengthwise; lay flat, then thinly slice crosswise into shreds. Zest and quarter lemon.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain. (Keep empty pot handy for step 4.) • Meanwhile, melt 1 TBSP plain butter (2 TBSP for 4) in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. Stir in scallion whites and season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan.
• Heat a large drizzle of olive oil in same pan over medium-high heat. Add Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, 4-6 minutes. • Stir in a pinch of chili flakes if desired; cook for 30 seconds more. Turn off heat.
Pat chicken or salmon dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a second large, preferably nonstick, pan over medium-high heat. Cook chicken until cooked through, 3-5 minutes per side, or cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board to rest.
• Once spaghetti is drained, heat empty pot over medium heat. Add cheese roux and 1 cup reserved pasta cooking water (1½ cups for 4 servings); whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes. • Reduce heat to medium low and whisk in cream cheese until melted and combined.
• Add drained spaghetti, Brussels sprouts, garlic herb butter, Parmesan, scallion greens, half the lemon zest, and a big squeeze of lemon juice to pot with sauce. Cook, tossing, until butter has melted and pasta is coated in a creamy sauce, about 1 minute. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. • Taste and season with salt and pepper. Add more lemon juice if desired.
• Divide pasta between bowls. Top with panko and remaining lemon zest to taste. Sprinkle with remaining chili flakes if desired. Serve with any remaining lemon wedges on the side.
Slice chicken crosswise (skip slicing salmon!); serve chicken or salmon atop pasta.
Salmon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique combination of Brussels sprouts and pasta, finding it surprisingly delicious and crave-worthy 🍲.
- Ease of prep: Some found it time-consuming and messy to coordinate, with multiple pans and steps to juggle.
- Suggestions: Consider baking the salmon for easier preparation; try adding rotisserie chicken or prosciutto for variety.
- Leftovers: The generous portion made extra for lunch the next day, keeping well for later meals.
- Texture: Toasted panko breadcrumbs added a delightful crunch that impressed many diners.
- Sauce: A few found it dry; consider adding extra pasta water or cream cheese for a saucier consistency.
Reviews from our home cooks
Next time I'll bake the salmon - less messy & easier to juggle. This recipe was delicious- especially the sauce & shredding the Brussels sprouts. So excited to have this one again!
LOVE this pasta dish - I've had it with chicken AND Shrimp in the past but Salmon was equally great. It is perfect for at home date night! I pair it with a side caesar salad and occasionally some garlic bread.
I never would have thought about using brussels sprouts in a pasta dish. Who knew?! OMG. So good. Perfect with the salmon. I would probably love it with chicken, too. Or just by itself.
Loved it! Shredded brussels sprouts were great addition. The toasted & seasoned panko--wow! That idea will be on future dishes that I make!
I hate Brussels sprouts and I tried this recipe and loved it.. made some more with my own accord
It was pretty tasty, I prefer my noodles a little more saucy. But it had excellent flavor, and the salmon was delicious
Made it without the salmon but still pretty simple and super delicious took about 30 mins, next time will try w some prosciutto
Making the sauce was a like rough. Could not get the rue and water to thicken after 5 minutes I just added the rest and moved on.
This was a very good recipe the portion was more enough.
Delicious! Salmon needed something more, like lemon slices and garlic powder 😋
