Description
A quick and flavorful pasta dish combining tender salmon, creamy pesto sauce, and al dente pasta for a satisfying and nutritious meal.
Ingredients
Units
Scale
- 8 oz pasta (penne or fettuccine preferred)
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup basil pesto (store-bought or homemade)
- 1/4 cup heavy cream (optional for creamier sauce)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain and set aside.
- Season salmon fillets with salt and pepper.
- Heat olive oil in a skillet over medium heat. Cook salmon for 4–5 minutes on each side or until fully cooked. Remove from skillet and flake into chunks.
- In the same skillet, add pesto and heavy cream (if using). Stir to combine and heat gently.
- Add the cooked pasta and flaked salmon to the skillet. Toss to coat evenly with the sauce.
- Stir in lemon juice and Parmesan cheese.
- Serve hot, garnished with fresh basil if desired.
Notes
- You can use leftover cooked salmon to save time.
- For a dairy-free version, skip the cream and cheese or use substitutes.
- Whole wheat or gluten-free pasta can be used.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg
