This pesto salmon pasta recipe is a bright, citrusy, and herbaceous take on salmon pasta salad, refreshingly light and fresh in flavor. It can be enjoyed as a warm protein pasta salad for lunch or dinner, or chilled and served as a cold salmon pasta salad the next day.
You'll be topping this pasta salad with salmon that has been baked and broiled with a brush of olive oil, lemon, and herbs — simple ingredients that build flavor into every bite of this delicious meal. A generous dollop of pesto on the pasta brings everything together. For your convenience, you can use a high-quality jar of store-bought pesto. Or, take this salmon pasta salad to the next level with your own homemade batch of pesto.
Easy Pesto Pasta with Salmon
June 15th, 2021Classic Flavors for an Any Time Kind of Meal
Print Recipe
Easy Pesto Pasta with Salmon
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
20 minutes
Total time
40 minutes
Yield
4-6
Ingredients
- 4 (6-8 oz.) packs of sockeye salmon Captain Cuts
- 2 tablespoons olive oil, plus more for the pan
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon zest
- 1 teaspoon fresh rosemary leaves, chopped
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 1 pound fusilli pasta
- ½ cup pesto, store-bought or homemade
- ¼ cup toasted pine nuts
- Extra basil leaves
- Aged parmesan cheese, shaved
Instructions
1. Arrange one oven rack in the center of the oven, and another rack about 4 to 6 inches from the broiler element. Preheat the oven to 400°F.
2. Pat salmon fillets dry with a clean tea towel or paper towel, then season with salt and pepper. Arrange skin-side down on a lightly oiled baking sheet.
3. In a small bowl, stir together olive oil, lemon juice, lemon zest, rosemary and thyme. Brush evenly over salmon. Transfer to the oven and bake for 8 minutes.
4. Then, set broiler to high. Move baking sheet to top rack in oven and broil salmon for 3 minutes or until golden brown and easily flaked with a fork, watching closely to avoid burning. Transfer to a plate and set aside.
5. Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions. Drain and reserve about 1 cup of the pasta water. Transfer cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste.
6. Arrange salmon atop bowl of pasta and garnish with toasted pine nuts, fresh basil, and extra cheese. Serve while hot, or chill and enjoy cold.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
