PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4
Enjoy an easy yet elegant weeknight meal with this mouthwatering salmon pesto pasta. This is made with only a few simple ingredients and ready in less than thirty minutes. For this recipe, you are welcome to use either jarred or homemade pesto.
INGREDIENTS
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1 tbsp olive oil
1 tbsp butter
1 lb. fresh salmon
1/4 tsp garlic powder
1/3 c. pesto (click for my recipe or use your preferred jarred variety)
1/3 c. chicken broth or dry white wine
1/4 c. heavy/whipping cream
Flour for dredging
Freshly grated Parmesan cheese optional
8 oz. uncooked pasta
1/2 tsp lemon juice, optional
Salt & pepper to taste
How to make Salmon Pesto Pasta
Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente.
Step 2: Season the salmon with garlic powder, salt, and pepper. Then, coat all sides of the salmon with flour.
Step 3: Heat the oil and butter in a skillet over medium-high heat. Add the salmon to the hot skillet and cook for about 3 minutes per side until lightly golden.
Step 4: When done, remove the pan from the heat and transfer the salmon to a plate. Set aside. Discard the grease, leaving the nice browned bits on the bottom of the pan. There is no need to wipe the pan out.
Step 5: Pour the chicken broth into the pan and add the pesto. Cook on the stove for about 30 seconds, scraping the brown bits off the bottom of the pan.
Step 6: Now, add the cream along with the lemon juice. Allow the sauce to simmer for about 1 minute. Return the salmon to the pan. Using a spoon, break the salmon into pieces. Then, decrease the heat and allow it to cook gently for approximately 5 minutes or so until the sauce has thickened.
Step 7: When the pasta is done, drain and toss it with the sauce. Serve the salmon pesto pasta right away garnished with some freshly grated Parmesan cheese. Enjoy!
NUTRITION FACTS:
Calories: 567 kcal, Carbohydrates: 46g, Protein: 32g, Fat: 28g, Saturated Fat: 8g, Cholesterol: 92mg, Sodium: 349mg, Potassium: 709mg, Fiber: 2g, Sugar: 2g, Vitamin A: 768IU, Vitamin C: 2mg, Calcium: 68mg, Iron: 2mg
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 lb. fresh salmon
- 1/4 tsp garlic powder
- 1/3 c. pesto (click for my recipe or use your preferred jarred variety)
- 1/3 c. chicken broth or dry white wine
- 1/4 c. heavy/whipping cream
- Flour for dredging
- Freshly grated Parmesan cheese optional
- 8 oz. uncooked pasta
- 1/2 tsp lemon juice, optional
- Salt & pepper to taste
Instructions
Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente.
Step 2: Season the salmon with garlic powder, salt, and pepper. Then, coat all sides of the salmon with flour.
Step 3: Heat the oil and butter in a skillet over medium-high heat. Add the salmon to the hot skillet and cook for about 3 minutes per side until lightly golden.
Step 4: When done, remove the pan from the heat and transfer the salmon to a plate. Set aside. Discard the grease, leaving the nice browned bits on the bottom of the pan. There is no need to wipe the pan out.
Step 5: Pour the chicken broth into the pan and add the pesto. Cook on the stove for about 30 seconds, scraping the brown bits off the bottom of the pan.
Step 6: Now, add the cream along with the lemon juice. Allow the sauce to simmer for about 1 minute. Return the salmon to the pan. Using a spoon, break the salmon into pieces. Then, decrease the heat and allow it to cook gently for approximately 5 minutes or so until the sauce has thickened.
Step 7: When the pasta is done, drain and toss it with the sauce. Serve the salmon pesto pasta right away garnished with some freshly grated Parmesan cheese. Enjoy!
