Description
This creamy Salmon Pesto Pasta brings together tender salmon, pesto, lemon, and pasta for a fast, elegant dinner that tastes restaurant-worthy.
Ingredients
- 8 ounces uncooked pasta
- 1 pound fresh salmon
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- Flour, for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/3 cup chicken broth or dry white wine
- 1/3 cup pesto
- 1/4 cup heavy cream
- 1/2 teaspoon lemon juice, or more to taste
- Freshly grated parmesan cheese, optional
Instructions
Bring a large pot of salted water to a boil and cook the pasta until it reaches al dente, following the package directions. Drain the pasta once it is tender but still firm enough to hold its shape. Set it aside while you finish the sauce.
Pat the salmon dry and season it with garlic powder, salt, and pepper. Lightly coat the fish in flour on all sides so it has a thin, even layer. This helps it brown nicely and adds just a little structure to the outside.
Heat the olive oil and butter in a skillet over medium-high heat. Once the pan is hot, add the salmon and cook it for about 3 minutes per side, or until the outside looks lightly golden. The fish does not need to cook all the way through at this point because it will finish in the sauce later.
Transfer the salmon to a plate and set it aside. Pour out the excess fat from the skillet, but leave the browned bits on the bottom of the pan. Those browned bits carry flavor and will make the sauce taste deeper and more savory.
Add the chicken broth and pesto to the same skillet. Return the pan to the burner and cook for about 30 seconds while scraping the bottom of the pan with a spoon to loosen the browned bits.
Pour in the heavy cream and lemon juice. Let the sauce bubble gently for about a minute so it thickens slightly and becomes smooth and creamy.
Return the salmon to the skillet and use a spoon to break it into bite-size pieces. Lower the heat and let the salmon gently cook in the sauce for 3 to 5 more minutes, or until the fish is fully cooked and the sauce has thickened a bit more.
Add the drained pasta to the skillet and toss everything together until the noodles are well coated in the sauce. Serve immediately, with freshly grated parmesan on top if you like.
Notes
Do not swap the cream for milk or half-and-half, since the sauce will not have the same texture and may curdle. Some jarred pestos already contain lemon, so taste yours first before adding extra lemon juice. If your salmon has skin and you do not want to eat it, you can remove it after searing and before returning the fish to the skillet.
Nutrition
- Calories: 567kcal
- Sugar: 2g
- Sodium: 349mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 92mg