Description
This Salmon Pesto Pasta is a quick and flavorful dinner made with tender roasted salmon, al dente pasta, and vibrant basil pesto. Ready in about 30 minutes, it’s an easy weeknight meal that feels restaurant-worthy while using simple, everyday ingredients.
Ingredients
Scale
- 12 ounces penne rigate, rotini, fusilli, or cavatappi pasta
- 1 pound salmon filet
- 1 cup basil pesto (homemade or store-bought)
- ½ cup grated Parmesan cheese
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup reserved pasta water (as needed)
Instructions
- Preheat oven to 400°F (200°C).
- Place salmon on a baking sheet. Drizzle with olive oil and lemon juice. Season with salt and pepper.
- Roast salmon for 12–15 minutes, or until it flakes easily with a fork.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente according to package directions.
- Reserve ½ cup of pasta water, then drain the pasta.
- Let pasta cool for 1–2 minutes before adding pesto and Parmesan cheese.
- Toss until evenly coated, adding reserved pasta water as needed to create a silky sauce.
- Adjust seasoning with additional lemon juice, salt, and pepper to taste.
- Flake the roasted salmon into bite-sized pieces.
- Divide pasta among serving bowls and top with salmon.
- Garnish with extra Parmesan, basil, or lemon wedges if desired. Serve immediately.
Notes
- Use high-quality pesto for the best flavor.
- Don’t add pesto to extremely hot pasta, as it may lose its bright green color.
- Reserve extra pasta water in case you need to loosen the sauce later.
- Freshly grated Parmesan provides the best texture and flavor.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting, Boiling
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 29 g
- Saturated Fat: 6 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 37 g
- Cholesterol: 75 mg