Salmon Pesto Pasta with Homemade Basil Pesto (35 Minutes)

pesto pasta and salmon in a white dish and a towel to the side.

5 from 2 votes

Salmon Pesto Pasta with Homemade Basil Pesto (35 Minutes)

Salmon Pesto Pasta feels a little elevated without being fussy. Golden salmon pairs with the fresh homemade basil sauce, while a splash of pasta water turns the pesto into a glossy sauce that coats every noodle without any cream. It's bright, savory, and ready in about 35 minutes.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Diet: Low Lactose

Servings:

Author: Bailey Rhatigan

Equipment

food processor or high speed blender
sauce pan to cook pasta

Ingredients

Pesto

½ cup pine nuts or walnuts
⅓ cup olive oil
2½ Tbsp lemon juice
¼ cup parmesan *see notes
½ tsp red pepper flakes *see notes
½ tsp each salt & pepper
2 cups fresh basil leaves
2 cloves garlic

Salmon Pesto Noodles

5 cups pasta
1-1½ cup pasta water
.75 lb salmon Or 4 filets
½ tsp each salt, pepper, red pepper flakes
1 tsp oil to cook salmon in
4 Tbsp parmesan optional for topping

Instructions

Start water to boil pasta in & Make Pesto. Salt the pasta water well. Add all the pesto ingredients to a food processor and blitz until blended well and the nuts are broken down. Feel free to add more olive oil if you'd like to thin it out or if the pesto is not blending thoroughly. Set aside.
Prepare Salmon. Using a fresh paper towel, dab the filets to soak up any excess moisture. Season them with salt, pepper and red pepper flakes. Heat a large skillet to medium high heat with olive oil. Add the salmon, skin side down (or flat side down first). Cook for about 3-5 minutes on each side or until desired texture is acquired.
While pasta is boiling, be sure to collect 1 cup of pasta water before draining!
Once the pasta is al dente, grab pasta water, drain the rest of the water and put pasta back into the pot. Add in 3/4ths of the pesto and ¼ cup of pasta water at a time until pesto is evenly spread, it may not need all the water so add in increments. Plate the pasta and add the salmon on top, I like to crumble the salmon a bit. Sprinkle with extra parmesan and pesto if desired and enjoy.
If you are using chicken breast, start with browning the chicken in an oven safe skillet. Season it with salt and pepper, brown for about 6 minutes on each side. Brush the chicken with pesto and then bake on 350º for about 12-14 minutes or until it reaches 165º internally.

Notes

Salmon: Fillet thickness matters more than the clock. Check the thickest part and remove the salmon once it reaches 145°F so it stays tender and flaky.
Pasta water: Reserve some before draining and add it gradually. The starchy water loosens the pesto and helps it coat the pasta evenly without making the sauce watery.
Add the pesto off the heat: The hot pasta will warm it through without fulling the fresh basil flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to loosen the pesto and avoid overcooking the salmon.

Nutrition