Salmon Pesto Pasta
A delightful dish that combines rich salmon with vibrant pesto, creating a quick and satisfying meal suitable for any occasion.
Ingredients
Main Ingredients
- 2 large salmon filets Skin-side down
- 1-2 teaspoons olive oil For brushing
- 1 teaspoon lemon juice From 1/2 lemon
- to taste Kosher salt and black pepper For seasoning
- 8 ounces dried pasta Your choice
- 2/3 cup pesto Jarred or homemade
- 1/4 cup grated Parmesan cheese
Instructions
Preparation
- Preheat your oven to 400 degrees F with the salmon filets placed skin-side down on a lined baking sheet.
- Brush them with olive oil and lemon juice, then season with salt and pepper.
Cooking the Salmon
- Bake the salmon for 20 minutes until it flakes easily and reaches an internal temperature of 145 degrees F. For a crunchy top, broil for the last minute or two, watching closely.
Cooking the Pasta
- While the salmon cooks, bring a large pot of well-salted water to a boil and cook the pasta according to the package directions until al dente.
- Reserve a bit of pasta water, then drain.
- Return the pasta to the pot and mix in the pesto and Parmesan. If the sauce is too thick, add the reserved pasta water a little at a time until you reach the desired consistency.
Combining
- Flake the salmon into bite-sized pieces and incorporate it into the pasta, or serve it on top for a stunning presentation.
Notes
For a rustic touch, sprinkle extra Parmesan and fresh basil on top. Serve alongside a simple arugula salad dressed in lemon vinaigrette for a refreshing contrast. For variations, substitute salmon with shrimp or chicken, add seasonal vegetables, or mix in crushed red pepper flakes for spice.