Salmon Pesto Pasta
A delicious and easy-to-make salmon pesto pasta featuring flaked salmon, al dente pasta, and a vibrant homemade pesto sauce. Perfect for quick weeknight dinners or elegant gatherings.
Equipment
- Large pot
- Strainer
- Skillet or frying pan
- Food processor (for homemade pesto)
- Spatula
- Tongs
Ingredients
For the Salmon:
- 2 salmon fillets fresh or smoked
- 1 tbsp olive oil
- Salt and pepper to taste
For the Pesto:
- 2 cups fresh basil leaves
- ½ cup grated Parmesan cheese
- ⅓ cup pine nuts toasted for extra flavor
- 3 garlic cloves
- ½ cup extra virgin olive oil
- Salt and pepper to taste
For the Pasta:
- 12 oz pasta fusilli, penne, orecchiette, farfalle, or rigatoni
- 1 cup reserved pasta water
Instructions
Preparing the Salmon:
- Let salmon fillets come to room temperature.
- Pat them dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Cook salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes.
- Remove from heat and flake into bite-sized pieces.
Making the Pesto:
- Toast pine nuts in a dry pan until golden.
- In a food processor, pulse garlic and pine nuts until finely chopped.
- Add fresh basil and pulse until coarsely blended.
- With the processor running, slowly drizzle in olive oil.
- Stir in Parmesan cheese, season with salt and pepper, and mix well.
Bringing It All Together:
- Cook pasta in well-salted boiling water until al dente.
- Reserve 1 cup of pasta water, then drain the pasta.
- Return pasta to the pot and mix in pesto with a splash of pasta water.
- Gently fold in the flaked salmon.
- Adjust seasoning and sauce consistency as needed.
Notes
- For a creamy version, stir in a splash of heavy cream.
- Add veggies like cherry tomatoes, spinach, or asparagus for extra nutrition.
- Best served fresh, but leftovers can be stored in the fridge for up to 2 days.
- Reheat gently with a bit of water to prevent drying out.