Salmon Pesto Pasta
This salmon pesto pasta is a vibrant, healthy dish that combines flaky salmon with creamy pesto and al dente pasta, making it a quick and satisfying dinner option.
Ingredients
- 2 large salmon filets
- 1-2 teaspoons olive oil
- 1 teaspoon lemon juice (from 1/2 lemon)
- Kosher salt and black pepper
- 8 ounces dried pasta
- 2/3 cup pesto (jarred or homemade)
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper. Place the salmon filets on the sheet, skin-side down if applicable. Gently brush each filet with olive oil and lemon juice, then season with kosher salt and black pepper.
- Roast the salmon for approximately 20 minutes or until it easily flakes with a fork and reaches an internal temperature of 145°F. For a crispier top, you can broil it for 1-2 minutes toward the end.
- While the salmon roasts, bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package instructions. Reserve 1/4 cup of the pasta water before draining.
- Return the pasta to the pot and toss with pesto and Parmesan cheese. If the pesto feels too thick, add a splash of the reserved pasta water to loosen it. Adjust seasoning with additional salt and pepper if needed.
- Once the salmon is cooked, break it into bite-sized chunks using a fork. You can mix it directly into the pasta or serve it on top for a more elegant presentation.