What goes well with pesto pasta?

Pesto pairs well with many proteins. My favorites are chicken and seafood (such as salmon and shrimp).

How do you thaw salmon?

If you have time, thaw the salmon in the fridge overnight (place it in a bowl to avoid any salmon juices dripping). If you're pinched for time, you can add the salmon (in a plastic bag) to a bowl of cold water and it will thaw in about an hour - make sure the water stays cold.

Salmon Pesto Pasta | Kathleen's Cravings

Name: Salmon Pesto Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 8 ounces uncooked pasta, like rigatoni; 1 lb fresh salmon, with or without skin; 1/2 teaspoon garlic powder; 1/4 teaspoon kosher salt; 1/8 teaspoon ground black pepper; 1/3 cup all-purpose flour, for dredging; 1.5 tablespoons olive oil, or other cooking oil; 1/3 cup chicken or vegetable broth; 1/3 cup pesto; 1/3 cup heavy cream; 1-2 tablespoons fresh lemon juice; Finely chopped fresh parsley, for serving; Grated fresh parmesan

Salmon Pesto Pasta

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5 from 1 review

Salmon pesto pasta is a filling meal that is ready in only 30 minutes and is easy to make! It's a great recipe to use up some of your favorite jarred pesto.

Author: Kathleen Hansen
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Pasta, Seafood
Method: Stove
Cuisine: American

Ingredients

8 ounces uncooked pasta, like rigatoni
1 lb fresh salmon, with or without skin
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/3 cup all-purpose flour, for dredging
1.5 tablespoons olive oil, or other cooking oil
1/3 cup chicken or vegetable broth
1/3 cup pesto
1/3 cup heavy cream
1-2 tablespoons fresh lemon juice
Finely chopped fresh parsley, for serving
Grated fresh parmesan

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Instructions

Cook Pasta - Start by getting a pot of water boiling and cooking your pasta until al dente. Make sure to reserve a mug of pasta water before draining the pasta and setting aside. While the water boils and pasta cooks, continue with the recipe.
Coat Salmon - Meanwhile, season the salmon with the garlic powder and salt and pepper then coat on all sides in the flour.
Cook Salmon - Heat a large sauté pan over medium-high heat with the oil. Add the salmon and cook on both sides until lightly golden and to your desired doneness (see note) - about 3-4 minutes per side. The salmon should easily flake but not be dry. Remove salmon to a plate.
Pesto Sauce - In the same pan, add the broth and pesto. Stir to combine and scrape any bits off the bottom. Cook the sauce for just a minute or so until it bubbles around the edge of the pan. Add in the cream and cook until slightly thickened - only takes a minute or two.
Add Salmon and Pasta - Flake the salmon into chunks and gently fold into the sauce. Add in the pasta, along with a splash of pasta water, and fold to combine.
Serve - Drizzle with fresh lemon juice and sprinkle with fresh parsley and grated parmesan before serving.

Notes

Make sure not to overcook the salmon or it will be dry. The salmon should easily flake away from the skin. I prefer salmon that has an internal temperature of 135-140 degrees F (medium salmon), but you can cook to 145 degrees F if you prefer well-done.

Nutrition

Serving Size: 1/4 of recipe
Calories: 463
Sugar: 14.2 g
Sodium: 375 mg
Fat: 19.2 g
Carbohydrates: 63.4 g
Fiber: 3.8 g
Protein: 10.5 g
Cholesterol: 13.1 mg

Find it online: https://kathleenscravings.com/salmon-pesto-pasta/