Description
Salmon Pesto Pasta is a quick and flavorful dinner option that combines tender salmon with vibrant homemade basil pesto and perfectly cooked pasta. Ready in just 35 minutes, this dish delivers restaurant-quality taste with fresh herbs, nuts, and parmesan cheese, making it a satisfying yet simple meal for any weeknight.
Ingredients
Pesto
- ½ cup pine nuts or walnuts
- ⅓ cup olive oil
- 2½ Tbsp lemon juice
- ¼ cup parmesan cheese
- ½ tsp red pepper flakes
- ½ tsp salt
- ½ tsp black pepper
- 2 cups fresh basil leaves
- 2 cloves garlic
Salmon Pesto Noodles
- 5 cups pasta (such as linguine or spaghetti)
- 1 to 1½ cups reserved pasta water
- 0.75 lb salmon (or 4 filets)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 1 tsp olive oil (for cooking salmon)
- 4 Tbsp parmesan cheese (optional, for topping)
Instructions
- Start water to boil & Make Pesto: Salt the pasta water generously and bring it to a boil. Meanwhile, add all pesto ingredients to a food processor and blend until the nuts are finely broken down and the mixture is well combined. Add extra olive oil as needed to reach desired consistency. Set the pesto aside.
- Prepare Salmon: Pat the salmon filets dry with a paper towel to remove excess moisture. Season with salt, pepper, and red pepper flakes. Heat a large skillet over medium-high heat and add olive oil. Place the salmon skin-side down or flat side down first, cooking for 3-5 minutes on each side until cooked to your preferred doneness.
- Cook Pasta: Boil the pasta until al dente according to package instructions. Before draining, reserve about 1 cup of pasta water. Drain the rest and return the pasta to the pot.
- Toss Pasta with Pesto: Add about ¾ of the pesto to the pasta, stirring in reserved pasta water gradually (about ¼ cup at a time) until the pasta is evenly coated and creamy. You may not need all the pasta water.
- Serve: Plate the pesto-coated pasta and top with flaked or crumbled salmon. Garnish with extra parmesan cheese and additional pesto if desired. Enjoy immediately.
- Optional Chicken Variation: For chicken breast, brown seasoned chicken in an oven-safe skillet for 6 minutes per side. Brush with pesto and bake at 350°F (175°C) for 12-14 minutes until internal temperature reaches 165°F (74°C).
Notes
- Do not overcook the salmon or chicken; check frequently for preferred doneness.
- Reserve pasta water to help emulsify the pesto and coat the noodles evenly.
- Pesto texture can be adjusted to preference; blend longer for a smoother result or leave it chunkier.
- Extra olive oil can be added to the pesto if it does not blend smoothly or to thin it out.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
