Homemade Whole-Wheat Lemon Pepper Pasta with Salmon & Broccoli

Whole wheat pasta with a light lemon zing and spice of pepper topped with salmon. After making this at home, you might turn your nose up to the boxed stuff!

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Serves: 6
Hands-on Time: 1 hour, 10 minutes
Total Time: 2 hours, 20 minutes


  • 2 1/2 cups whole-wheat flour, plus additional as needed
  • 3 tbsp finely ground chia seeds
  • 2 tsp medium-grind black pepper
  • 1/2 tsp sea salt, and 1⁄4 tsp for salting water
  • 1 tbsp olive oil
  • 1 tbsp finely grated lemon zest


  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 5-oz pouches wild boneless, skinless Alaskan salmon
  • 6 tbsp fresh lemon juice, divided
  • 4 cups broccoli florets
  • 6 tbsp fresh grated Parmesan cheese


  1. In a large bowl, whisk together 21⁄2 cups flour, chia, pepper and salt. Make a well in center and pour in 3⁄4 cup warm water, 1 tbsp oil and lemon zest. Using a fork, gently stir, taking in flour from sides to gradually incorporate. If dough is dry and crumbly, add additional water, 1 tbsp at a time, until dough just comes together.
  2. Turn dough onto a clean work surface and knead for 5 minutes. (NOTE: Dough should be smooth;if sticky, add additional flour 1 tsp at a time.) Form into a ball, wrap in plastic wrap and cover with a clean towel. Set dough aside for 1 hour at room temperature.
  3. Divide dough into 4 sections, then dust work surface with additional flour. Working 1 section at a time, use a rolling pin to roll each section into a flat oval, about 1⁄4-inch thick. Set roller on your pasta maker to widest setting according to manufacturer’s directions. (NOTE: The cutting attachment should not be on at this point.) Roll dough through roller, then fold into thirds, turn 90°, and pass through again, still on widest setting; repeat 3 to 4 times. Move pasta roller to 1 setting more narrow and pass dough through once. Continue narrowing pasta roller width by 1 setting at a time and roll dough through 1 time each until dough is medium thickness or about halfway through the width settings on your roller. (NOTE: As dough stretches, it may get too long to handle; cut in half and work with each piece separately.) Lay finished pasta sheets on a clean towel.
  4. Attach linguine or fettuccine cutters to your pasta maker according to manufacturer’s directions and follow directions for cutting pasta. Arrange pasta strands on a parchment-lined baking sheet. (MAKE AHEAD: Make pasta to this point, loosely cover and refrigerate for up to 2 days. Or, place covered sheet in freezer for 1 hour, then move pasta to a resealable freezer bag and store for up to 1 month. Thaw in fridge before cooking.)
  5. Bring a large pot of water to a boil and then salt.
  6. Meanwhile, in a medium skillet on medium, heat 1 tbsp oil. Add garlic and cook for 2 minutes, stirring constantly, until fragrant. Add salmon and 4 tbsp lemon juice and cook for 1 more minute, stirring. Turn off heat.
  7. To boiling water, add pasta and broccoli. When water returns to a boil, cook for 3 minutes, until al dente. Drain pasta, reserving 1 cup cooking water. Return pasta and broccoli to pot on low heat. Add salmon mixture, reserved water and cheese to pot. Stir until heated through and combined. Stir in remaining 2 tbsp lemon juice.

Nutrients per serving (1 1⁄2 cups): Calories: 339, Total Fat: 10 g, Saturated Fat: 2 g, Monounsaturated Fat: 4g, Polyunsaturated Fat: 3 g, Carbs: 44 g, Fiber: 9 g, Sugars: 1 g, Protein: 21 g, Sodium: 437 mg, Cholesterol: 25 mg. 

Show Your Liver Some Love: A Clean Eating Webinar

Join Clean Eating dietitians Tiffani Bachus and Erin Macdonald for an exclusive webinar all about liver health and wellness.