Salmon Pesto Pasta
A quick and flavorful weeknight dinner featuring tender salmon, zesty pesto, and pasta that comes together in under 30 minutes. Perfect for busy families and elegant enough for guests.
Ingredients
- 12 oz pasta (penne, fusilli, or rotini)
- 1 lb salmon fillet (skinless)
- 3/4 cup basil pesto
- 1 pint cherry tomatoes (halved)
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 1 lemon (juice and zest)
- 1/2 cup Parmesan cheese (freshly grated)
- Salt and pepper to taste
Instructions
- Cook pasta in salted boiling water until al-dente, reserving 1 cup pasta water before draining
- Pat salmon dry and season with salt and pepper
- Heat 1 tbsp olive oil in skillet over medium-high heat, cook salmon 4-6 minutes per side until flaky
- Remove salmon, flake into large pieces
- Add remaining olive oil to skillet, sauté garlic 30-60 seconds
- Add cherry tomatoes, cook 3-4 minutes until softened
- Add drained pasta to skillet with pesto, Parmesan, lemon zest and juice
- Toss to combine, adding pasta water as needed for sauce consistency
- Gently fold in flaked salmon
- Season to taste and serve immediately
Notes
Don't overcook salmon - it continues cooking when added to hot pasta
Reserved pasta water helps create silky sauce that clings to pasta
Add pesto off heat to maintain vibrant color and fresh flavor
Use quality ingredients for best results since recipe has few components
Nutrition
Calories: 580kcalCarbohydrates: 48gProtein: 35gFat: 28gSaturated Fat: 6gCholesterol: 65mgSodium: 720mgFiber: 4gSugar: 6g
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