Salmon Pesto Pasta
Recipe by:This Salmon Pesto Pasta is rich, creamy, and packed with flavor from flaky seared salmon and vibrant pesto. The sauce comes together in minutes with Parmesan, cream, and a touch of lemon for brightness. It's a fast, satisfying dinner that's elegant enough for guests but easy enough for a weeknight.
Ingredients
- 12 ounces (340 grams) pasta uncooked
- 1 pound (454 grams) fresh salmon skin off
- ½ teaspoon (3 grams) kosher salt
- ¼ teaspoon (0.5 gram) coarse ground pepper
- ¼ teaspoon (0.75 gram) garlic powder
- ½ tablespoon (3.75 grams) flour
- 1 tablespoon (14 grams) olive oil
- ⅓ cup (59 ml) chicken or vegetable broth
- ⅔ cup (165 grams) pesto
- ⅓ cup (79 ml) heavy cream
- ¼ cup (25 grams) Parmesan cheese freshly grated
- 1 teaspoon (10 grams) lemon juice
- parsley for garnish (optional)
Instructions
- Cook your pasta according to package directions in a salted pot of water. When draining the water, reserve ½ cup of the pasta water for later. While your water boils and the pasta cooks, make the rest of the dish.12 ounces pasta
- Sprinkle the salmon with salt, pepper, and garlic powder. Then sprinkle the flour over all sides.1 pound fresh salmon, ½ teaspoon kosher salt, ¼ teaspoon coarse ground pepper, ¼ teaspoon garlic powder, ½ tablespoon flour
- Heat a large skillet or pot over medium-high heat and add the olive oil.1 tablespoon olive oil
- Cook the salmon for 3-4 minutes per side until cooked through. Remove to a plate and set aside.
- Drain the oil from the pan and reduce the heat to medium. Add the broth and pesto to the pan and cook for about a minute or 2 or until the broth is simmering.⅓ cup chicken or vegetable broth, ⅔ cup pesto
- Add in the cream, parmesan cheese, and lemon juice, and let it cook for 2-3 minutes.⅓ cup heavy cream, ¼ cup Parmesan cheese, 1 teaspoon lemon juice
- While this cooks, break your salmon into bite-sized pieces.
- Add the pasta and salmon pieces into the sauce and toss gently to coat evenly. If your sauce is too thick, add a few tablespoons of pasta water until you get the desired consistency. The sauce will thicken slightly as it cools, so it’s good to save the pasta water and add an extra if you want. Taste and see if you want an extra squeeze of lemon juice.
- Garnish with parsley and more Parmesan, if desired.parsley
Notes
- If you use table salt, use only about ¼ teaspoon.
- The flour on the salmon helps it brown nicely in the pan. Skip it for a gluten-free version, and pat the salmon extra dry so it still picks up color.
- If you're not using a non-stick skillet, you'll get some brown bits from the salmon. Those add flavor to the sauce, so don't wipe the pan unless they look black or smell burnt.
- Gluten-free and high-protein pastas (chickpea, lentil, edamame) work well here. Pull them a minute shy of al dente since they keep softening once tossed with the sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days. The pasta is genuinely good cold the next day, which makes a nice lunch.
- This dish doesn't freeze well. The cream sauce separates, and the pasta texture turns mushy when it thaws.
Nutrition
Serving: 1serving | Calories: 765kcal | Carbohydrates: 69g | Protein: 39g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 92mg | Sodium: 916mg | Potassium: 776mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1261IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 2mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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