Step 1

Preheat oven to 425 degrees Fahrenheit. Meanwhile, prepare a large pot with salted water and bring to a boil. In a 9x13 baking pan (or larger) add 2-3 tablespoons of olive oil and toss with the broccoli florets. Place them to one side. Add cream cheese to the center. Pat salmon dry and remove skin if you don't want to deal with it after cooking. Place on the edge of the baking sheet. Drizzle an extra 1-2 tablespoons of olive oil over the salmon and cream cheese. Sprinkle with Italian seasoning and garlic, tossing the garlic with the broccoli florets as well. Season everything with kosher salt and black pepper.

Step 2

Bake the salmon and broccoli for about 15-17 minutes or until salmon has cooked through and broccoli has softened with a few crispy edges. Meanwhile cook pasta according to package directions. Drain, but leave behind at least 1 cup of reserved pasta water.

Step 3

Remove salmon from the baking dish and set aside. Pour in about 1/2 cup of reserved pasta water and stir together the broccoli, cream cheese, and pasta till well combined. Tear apart pieces of mozzarella and stir them in. It should melt from the residual heat, but if not, return the baking dish to the oven for another 3 minutes.

Step 4

Add more pasta water if needed to get the right texture. Taste and adjust any seasonings. Break up the salmon into bite sized pieces and sprinkle it on top of the pasta. Serve warm!