Description
This Salmon Pesto Pasta is a perfect balance of tender, flaky salmon and a creamy pesto sauce with a touch of lemon. The pasta is coated in a rich sauce made from fresh pesto, chicken broth, and heavy cream, creating a luxurious dish that feels both indulgent and refreshing. The salmon adds a burst of flavor and pairs beautifully with the bright notes of the pesto and lemon.
Ingredients
8 ounces uncooked pasta
1 pound fresh salmon
Salt & pepper, to taste
1/4 teaspoon garlic powder
Flour, for dredging
1 tablespoon olive oil
1 tablespoon butter
1/3 cup chicken broth
1/3 cup pesto (use homemade or your favorite jarred variety)
1/4 cup heavy/whipping cream
1/2 teaspoon lemon juice
Freshly grated parmesan cheese, optional
Instructions
Bring a large pot of salted water to a boil and cook the pasta al dente according to package directions.
While the pasta is cooking, season the salmon with garlic powder, salt, and pepper. Lightly dredge the salmon in flour, ensuring all sides are coated.
In a skillet, heat the olive oil and butter over medium-high heat. Once hot, add the salmon and cook for about 3 minutes per side, until lightly golden.
Remove the salmon from the skillet and set it aside on a plate. Drain any excess fat from the pan but leave the browned bits (don’t wipe out the pan).
Return the skillet to the heat and add the chicken broth and pesto. Cook for about 30 seconds, scraping up the browned bits from the bottom of the pan.
Add in the cream and lemon juice, allowing the sauce to bubble gently for about a minute.
Return the salmon to the pan and break it into pieces with a spoon. Reduce the heat and let the salmon cook through in the sauce for another 3-5 minutes until the sauce thickens slightly.
Drain the cooked pasta and toss it with the sauce in the skillet. Serve immediately with freshly grated parmesan cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 500