Name: Salmon Pesto Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 salmon fillets; 8 ounces pasta (spaghetti, fettuccine, or your choice); 1/2 cup pesto (store-bought or homemade); 1 tablespoon olive oil; Salt and pepper, to taste; 1/2 cup heavy cream or coconut cream (optional for added creaminess); Fresh basil, for garnish; Lemon wedges, for serving

This creamy and vibrant salmon pesto pasta is a delightful and satisfying meal, combining perfectly baked salmon with a rich and flavorful pesto sauce. The addition of fresh basil and a squeeze of lemon takes this dish to a new level, making it a comforting yet light option for any occasion.

Ingredients

2 salmon fillets

8 ounces pasta (spaghetti, fettuccine, or your choice)

1/2 cup pesto (store-bought or homemade)

1 tablespoon olive oil

Salt and pepper, to taste

1/2 cup heavy cream or coconut cream (optional for added creaminess)

Fresh basil, for garnish

Lemon wedges, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).

Season the salmon fillets with olive oil, salt, and pepper. Place the salmon on a baking sheet lined with parchment paper.

Bake the salmon for 12-15 minutes, or until fully cooked and easily flaked with a fork.

While the salmon is baking, cook the pasta according to the package directions. Drain and set aside.

In a large bowl, toss the cooked pasta with pesto until fully coated. If you prefer a creamier texture, stir in the heavy cream or coconut cream.

Flake the baked salmon into bite-sized pieces and gently fold it into the pesto pasta.

Garnish with fresh basil leaves and serve with lemon wedges on the side.

Servings and Timing

Servings: 2 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Variations

Vegetarian Version: Replace the salmon with roasted vegetables like zucchini, cherry tomatoes, or mushrooms for a delicious vegetarian option.

Gluten-Free: Use gluten-free pasta to make this dish suitable for gluten-sensitive individuals.

Dairy-Free: Swap the heavy cream with coconut cream for a dairy-free version, or use a dairy-free pesto sauce.

Spicy: Add red pepper flakes to the pesto for a bit of heat that pairs beautifully with the richness of the salmon.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.

Reheating: Reheat gently in a skillet over low heat with a splash of water or broth to loosen up the pasta. You can also microwave it in short bursts, stirring in between, until heated through.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just make sure to thaw it properly before cooking for the best results.

Can I make the pesto sauce ahead of time?

Definitely! You can make homemade pesto a day or two ahead and store it in an airtight container in the refrigerator. The flavors will develop even further.

How do I know when the salmon is fully cooked?

The salmon is done when it easily flakes apart with a fork and has turned opaque throughout. It should reach an internal temperature of 145°F (63°C).

Can I use store-bought pesto?

Yes, store-bought pesto works perfectly in this recipe and can save time while still delivering a delicious flavor.

Can I add other vegetables to this pasta?

Absolutely! Adding sautéed spinach, peas, or roasted bell peppers would make this dish even more vibrant and nutritious.

Conclusion

Salmon pesto pasta is a simple yet indulgent meal that’s full of flavor and texture. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this recipe hits all the right notes. The creamy pesto and tender salmon combine to create a meal that’s both comforting and refreshing. I love how versatile it is, allowing for variations based on personal preferences, so feel free to experiment and make it your own!

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