Salmon Pesto Pasta That Tastes Like a Coastal Summer Night
Ingredients
- 1 lb salmon fillets skin on or off
- 1 tablespoon olive oil for salmon
- 1/2 teaspoon salt for salmon
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder optional
- 12 oz linguine or pasta of choice
- 1/2 cup basil pesto store-bought or homemade
- 1/4 cup reserved pasta water
- 2 tablespoons olive oil for sauce
- 2 garlic cloves minced
- Juice of half a lemon
- Salt to taste
- 1/4 cup grated Parmesan cheese
- Small handful fresh basil leaves
- Red pepper flakes optional
- Lemon zest optional
Instructions
- Bring a large pot of well-salted water to a boil. While waiting, pat salmon fillets dry with paper towels and season both sides with salt, pepper, and garlic powder if using.
- Heat a skillet over medium-high heat and add 1 tablespoon olive oil. Once shimmering, add salmon and cook 3 to 4 minutes per side until it flakes easily when pressed gently. Transfer to a plate and let rest.
- Cook pasta according to package directions. Before draining, scoop out about 1/2 cup of pasta water and set aside. Drain pasta.
- In the same skillet used for salmon over medium-low heat, add 2 tablespoons olive oil. Add minced garlic and cook about 1 minute until fragrant but not browned.
- Add drained pasta to the skillet and spoon in the pesto. Toss to combine. Add pasta water a splash at a time until the sauce is glossy and coats the pasta evenly.
- Squeeze lemon juice over the pasta. Flake the rested salmon into large chunks and fold gently into the pasta. Taste and adjust salt as needed.
- Plate and top with grated Parmesan, fresh basil leaves, red pepper flakes if using, and lemon zest if desired. Serve immediately.
Notes
Always save a splash of pasta water before draining — it makes the pesto sauce cling to the pasta instead of sliding off. And fold the salmon in gently at the very end to keep it in satisfying flaky pieces rather than breaking it down into mush.