Salmon Pasta with Homemade Pesto
A quick and delicious weeknight dinner featuring tender salmon and a fresh, zesty homemade pesto sauce that elevates your pasta to a five-star experience.
Ingredients
Main Ingredients
- 1 lb Salmon fillet (fresh or defrosted, skin off) You can use canned salmon as a quick option
- 8 oz Pasta (penne, spaghetti, or your choice) Any pasta works
- 1 cup Fresh basil A big handful
- 3 cloves Garlic Don't be shy
- 1/4 cup Pine nuts Walnuts can be used in a pinch
- 1/2 cup Parm cheese Grated, preferably real Parmesan
- 1/2 cup Olive oil Regular is fine, no need for fancy oil
- 1 whole Fresh lemon Zest and juice needed
- to taste Salt and black pepper
- pinch Red pepper flakes Optional for those who enjoy heat
Instructions
Cooking the Pasta and Salmon
- Boil salted water and cook the pasta until al dente.
- Heat olive oil in a large skillet and season the salmon with salt and pepper. Cook for 3-4 minutes on each side until golden and easily flakes apart. Remove and let it rest.
Making the Pesto
- In a food processor or blender, combine basil, garlic, pine nuts, cheese, olive oil, lemon juice, and zest. Pulse until you achieve a thick, creamy sauce. Adjust seasoning with salt or more oil if needed.
Combining and Serving
- Reserve a cup of the pasta water before draining the pasta. Return the drained pasta to the pot and mix with most of the pesto. Add splashes of reserved pasta water if the sauce is too thick.
- Flake the salmon into large pieces and gently fold it into the pesto pasta. Serve with extra cheese on top.
Notes
Don't skip the lemon zest for added brightness. This meal reheat well and can be even enjoyed cold as leftovers.