Salmon Pesto Pasta
A delicious Salmon Pesto Pasta recipe featuring fresh salmon, pasta, and homemade or jarred pesto.
Equipment
- Skillet
- pot
Ingredients
- 8 ounces uncooked pasta
- 1 pound fresh salmon
- Salt & pepper to taste
- ¼ teaspoon garlic powder
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- ⅓ cup chicken broth or dry white wine
- ⅓ cup pesto Use homemade or jarred
- ¼ cup heavy/whipping cream
- ½ teaspoon lemon juice See note
- Freshly grated parmesan cheese Optional
Instructions
- Boil a salted pot of water for your pasta and cook it al dente according to package directions.
- Sprinkle the salmon with the garlic powder and some salt & pepper. Coat it in flour on all sides.
- In a skillet, heat the oil and butter over medium-high heat. Cook the salmon for about 3 minutes/side until lightly golden.
- Take the pan off the heat. Remove the salmon to a plate and set aside. Pour the fat out of the skillet, but leave the nice browned bits that are stuck on the bottom of the pan (don't wipe the pan out).
Notes
I don’t recommend subbing the cream for milk or half-and-half because the sauce won’t be the same, and they are likely to curdle. You can leave it out if you need to. Some jarred pestos already have lemon in it, so if yours is particularly lemony, you may want to skip it. If you have skin-on salmon and don’t want to eat it, you can easily peel it off after you transfer it to a plate (step 4).
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 36gProtein: 28gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 60mgIron: 2mg
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