Pesto Salmon Pasta
Pesto Salmon Pasta
Jenna
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Italian
Servings
6
Prep Time
18 minutes
Cook Time
10 minutes
Calories
410
This herb-filled pesto salmon pasta is a bright and flavorful dish that is hearty enough to satisfy hungry appetites without being heavy. What’s more, the entire recipe is ready to enjoy in less than 30 minutes!
Every bite of this pasta is full of nutty pesto with the peppery, anise flavor of fresh basil. This variety uses walnuts, but you can also use pine nuts, pecans, or cashews. Parmesan cheese adds savory flavor, and fresh lemon juice adds tangy flavor that complements the salmon.
Pesto is easy to make in a food processor and lasts in the refrigerator for quite a long time. You can prep this pesto ahead of time and store it in the refrigerator in a sealed container.
Other fresh herbs to add to pesto include parsley and tarragon. Any leftover pesto can be used in salad dressing, on pizza, or added to scrambled eggs.
Wild-caught salmon adds plenty of protein with the lightness of seafood—perfect for spring or summer. Here at Sizzlefish, our Wild Alaska King Salmon contains the highest levels of omega-3 fatty acids compared to other Alaskan species. Omega-3 fatty acids protect the heart, brain, and blood vessels by reducing inflammation. Regular consumption of salmon is a great way to ensure you get plenty of this essential fatty acid.
Sizzlefish salmon arrives frozen and individually sealed for easy thawing. Place salmon in the refrigerator overnight to thaw completely before cooking.
We used Rotelle-style pasta for this recipe. This variety is ideal because it grabs the pesto in its corkscrew shape for delicious flavor in every forkful. Fusilli or rotini will also work perfectly.
Ingredients
-
4 portions Salmon, thawed
-
2 cups fresh basil leaves
- 1/3 cup toasted raw walnut halves, chopped
- 2/3 cup freshly grated Parmesan cheese
- 1/2 cup olive oil
- 2 tbsp fresh lemon juice
- 1 peeled garlic clove
- 1/4 tsp salt
- Salt and pepper
- 2 tbsp olive oil for cooking
- 1 lb. pasta
- 1 cup pesto sauce
Directions
Combine ingredients for pesto in a food processor and pulse until mostly smooth.
- Blot excess moisture from salmon. Heat 2 tablespoons of olive oil over medium heat in a large skillet. Season salmon with salt and pepper. Once oil is very hot, sear salmon for 3-4 minutes on each side until fully cooked. Set aside on a plate to cool slightly. Remove skin and flake salmon into chunks.
Bring a large pot of water to a boil and salt water. Add pasta and cook according to package directions. Before straining pasta, reserve 1/2 cup of pasta water.
Strain pasta and transfer to a large clean bowl. Allow pasta to cool slightly. Add pesto and 1/3 cup to 1/2 cup of pasta water to bowl. Gently fold pesto with pasta using a rubber spatula.
- Add salmon and fold again to incorporate. Serve warm topped with extra basil.
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