Salmon Pesto Pasta

Salmon Pesto Pasta Recipe

This Salmon Pesto Pasta can be made quickly, and it is great for the weeknight dinner. In this pasta, you can use jarred or homemade pesto. Pesto is usually very oily so that you have to careful of how much salmon you cooked and how much cream you added to it. To my knowledge, cream enhances the Taste of any sauce, but in the case of this recipe, you can leave it out if you want.

The food is much more Taste and delicious. It is a healthy food, and it contains many nutrients. So you can cook and feed it to your loved one. You can prepare this pasta within 30 minutes. This meal can be served for up to 4 people. However, you can take a look at the Pesto Salmon  Pasta without delay.

Salmon Pesto Pasta Recipe

 

Now we will analyze important health benefits from salmon nutrition:

First of all, I would like to say that Salmon is not only full of Taste; it is also full of important health benefits. Now, Salmon is considered one of the most nutritious food. Despite being low in calories, Salmon provides plenty of heart-healthy fats, minerals, vitamins, and protein. Read more 

Salmon recipe

 

Recipe Notes & tips:

  1.  At first, you can buy skin-on or skin-off salmon. Some people don’t like its skin. If you buy pieces of salmon with the skin, but you don’t like to eat it- for this, I recommend you to peel it off. 
  2. The cream enhances the taste of any sauce, but in the case of this recipe, you can leave it out if you want. Because the sauce will not be the same, and they are likely to curl. As per as I know, Coconut milk will make it very oily, so leave the cream out as needed (you can add as much pesto as you want).
  3. Some pesto may already have lemon added, in which case you will not o add extra lemon juice to your recipe. 
  4. Feel free to use any type of pasta you can use in this recipe.
  5. If you want to add some extra veggies to this Salmon Pesto Pasta, then the cut asparagus would be a great addition. 

Videos:

 

I prefer using homemade pesto. Because I rarely use jarred pesto and can’t remember any brand name for this jarred pesto. But, I recommend using pesto in this recipe as you like, because the pesto flavor really shines through in this recipe.
Prep Time 10 minutes.

Equipment: 

  • Baking sheet
  • Large stock pot
  • Sharf knife
  • Blender or food processor
  • Microplane
  • Colendar
  • skillet
  • Burner

Now we will show how to make Salmon Pesto Pasta:

  1. For pasta, first, boil water in a salt pot and then cook according to the package instructions.
  2. Sprinkle some salt, pepper, and garlic powder on the salmon. Then coat the salmon with flour.
  3. Heat butter and oil in a skillet over medium-high heat. Then cook the salmon for 3 minutes or until lightly golden.
  4. Remove the pan from the heat. Take the salmon on a plate and set it aside. Take the fat from the skillet, but leave the brown bits at the bottom of the pan (Do not wipe the pan with anything).
  5. Then add pesto and chicken broth and place the pan on the burner again. Cook for about 30 seconds while scraping the brown bits.
  6. The next step is to add the cream and lemon juice and bubble the sauce for a minute. Add salmon and cut them into pieces with a spoon. Reduce heat and cook for another 5 minutes ( Then the sauce will be thicker )
  7. The last step is to drain the pasta and toss it with the sauce. Serve immediately with parmesan cheese if desired.

 

Thank you so much for reading this recipe post.

More Pasta Recipes:

Delicious Pizza Recipe:

Salmon Pesto Pasta Recipe

Salmon Pesto Pasta Recipe

This salmon pesto pasta can be made quickly, and it is great for the weeknight dinner. The food is much more Taste and delicious. It is a healthy food, and it contains many nutrients. So you can cook and feed it to your loved one. You can prepare this Smoked Salmon Pizza within 30 minutes. This meal can be served for up to 4people. However, you can take a look at the Salmon Pesto Pasta without delay.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 567 kcal

Equipment

  • Baking sheet
  • Large stockpot
  • Sharf knife
  • Blender or food processor
  • Microplane
  • Colendar
  • Skillet
  • Burner

Ingredients
  

  • Flour for dredging
  • 1 pound of fresh salmon
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1/4 tsp. garlic powder
  • Pepper and Salt to taste
  • 8 ounces uncooked pasta
  • 1/2 tsp. lemon juice ( optional)
  • 1/3 cup chicken broth
  • 1/3 cup pesto
  • Freshly chopped parmesan cheese(optional)
  • 1/4 cup whipping cream

Instructions
 

  • For pasta, first, boil water in a salt pot and then cook according to the package instructions.
  • Sprinkle some salt, pepper, and garlic powder on the salmon. Then coat the salmon with flour.
  • However, heat butter and oil in a skillet over medium-high heat. Then cook the salmon for 3 minutes or until lightly golden.
  • Remove the pan from the heat. Take the salmon on a plate and set it aside. Take the fat from the skillet, but leave the brown bits at the bottom of the pan (Do not wipe the pan with anything).
  • Then add pesto and chicken broth and place the pan on the burner again. Cook for about 30 seconds while scraping the brown bits.
  • The next step is to add the cream and lemon juice and bubble the sauce for a minute. Add salmon and cut them into pieces with a spoon. Reduce heat and cook for another 5 minutes (Then the sauce will be thicker)
  • The last step is to drain the pasta and toss it with the sauce. Serve immediately with parmesan cheese if desired.

Video

Notes

Recipe Notes:

1. To my knowledge, cream enhances the taste of any sauce, but in the case of this recipe, you can leave it out if you want. Because the sauce will not be the same, and they are likely to curl.
2. Lemon juice is optional because some pesto may already have lemon added 
Keyword Salmon Pesto Pasta, Salmon Pesto Pasta Recipe

FAQ

Can Salmon Pesto Pasta be reheated or cold?

This recipe is such that it is most suitable to eat immediately after cooking.

Seafood doesn’t heat up well and breaks down and breaks down when the cream sauce is reheated. I am not even advising to freeze it.

This recipe is made for 4 people, if you want to make it for 8 people, I recommend double the recipe.

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