This salmon 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. Since the salmon is the star of the show, be sure to use fresh, high-quality fillets — you’ll taste the difference.
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.
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