If you follow me on Instagram, you might have noticed that salmon is my favorite fish to cook with. And I absolutely love pairing it with pasta, especially with pesto. This dinner is as quick and easy to prepare as it is delicious – not to mention, it’s a well-balanced meal packed with protein, healthy fats, and satisfying carbs.
The salmon fillets develop a beautifully crisp sear while staying tender inside. A touch of lemon adds extra brightness without overpowering, and the fresh pesto complements the salmon well without stealing the spotlight.
To save time, you can prepare the pesto in advance – or, if you’re short on time, a good store-bought one works too. Alternatively, swap the pasta pesto for a light salad, rice, or roasted vegetables like zucchini or asparagus.
Ingredients for 4
For the Salmon
- 4 salmon fillets (150-180 g or 5-6 oz each)
- 2 tbsp olive oil
- 1/2 tsp lemon zest
- Salt
- Pepper
- Fresh lemon juice
For the Pasta Pesto (you can easily prepare the pesto in advance)
- 300 g pasta (such as fusilli, tagliatelle, trofie, or linguine)
- 60 g basil or parsley
- 30 g grated Parmesan
- 30 g pines or cashews
- 20 g olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Recipe
I. Prepare the Ingredients
- Wash the basil or parsley and remove the stems.
- Take the salmon fillets out of the fridge and pat them dry with a paper towel — this helps them crisp up when seared.
- Generously season the salmon on both sides with salt, pepper, and lemon zest.
II. Make the Pasta & Pesto
- Bring a pot of salted water to a boil and cook the pasta until al dente according to package instructions. Before draining, reserve some of the pasta water in case you need it to adjust the pesto’s consistency.
- Meanwhile, preheat a skillet over medium heat and toast the pine nuts or cashews for 2-4 minutes, stirring occasionally, until golden brown and fragrant.
- In a blender or food processor, combine all the pesto ingredients and blend until smooth.
- Taste and adjust with more salt, pepper, or lemon juice.
- Mix the pesto with the drained pasta, adding a splash of the reserved pasta water if needed, until evenly coated. Cover the pot with a lid to keep the pasta warm.
III. Sear the Salmon
- Preheat a skillet over medium-high heat. Once hot, add 2 tablespoons of olive oil.
- When the oil is shimmering, place the seasoned salmon fillets in the skillet skin-side down (if they have skin). Lightly press them down for the first 20-30 seconds to help them crisp up.
- Sear for 4-5 minutes on the skin side and 3-4 minutes on the skinless side, depending on the thickness of the fillets, until crisp on the outside but tender inside.
- Transfer the salmon to serving plates.
IV. Serve
- Squeeze fresh lemon juice over the seared salmon and serve immediately with the pasta pesto.
- Alternative pairings: The salmon also pairs wonderfully with a crisp salad, rice, or roasted vegetables like asparagus, broccolini, or zucchini.
Nutritional Values:
- Calories: 700-780 kcal
- Protein: 41-47 g
- Fat: 30-39 g
- Carbs: 54-60 g
- Fiber: 3-4 g
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