Welcome to the second day of my high-protein summer pasta series. This time, I let you choose which dish you wanted next – and the clear winner was this delicious pistachio pesto with pan-seared salmon.
If you’ve been following along, you know I can’t stop making this flavorful pistachio pesto – it’s just so good, even just on its own. But after I’ve tried it with different protein sources, I can confidently say that the best way to enjoy it is tossed with pasta and served next to a beautiful pan-seared salmon with just a drizzle of fresh lemon juice for extra brightness and flavor. That’s why I’m excited to share my favorite way to eat it: with pan-seared salmon, drizzled with fresh lemon juice. And the best thing? It’s not only seriously good, it’s also surprisingly simple.
The salmon is crispy on the outside and stays deliciously tender inside. I love to prepare the fillets in butter for more richness and flavor (though olive oil works perfectly too if you prefer the taste), but I usually use just enough to lightly coat the pan, as salmon is on the fattier side – and while salmon is a great source of not only protein but also essential healthy fats, I don’t want this dish to be too heavy or overwhelming. It’s part of a summer pasta series, after all.
That’s also why I love how light this pistachio pesto is, making it perfect for hot summer days. Its lower oil content is key: it keeps the pesto from feeling too heavy next to a rich fish like salmon. And it also lets the decadent pistachio flavor, the nutty Parmesan, and the bright basil shine through beautifully. Make sure to use toasted pistachios to bring out their flavor even better – it truly makes a difference, and if you want to save time, just buy them already toasted.
Now a few words about the main character of this summer series – the pasta: I’ve tried this dish with several different pasta shapes, and I can honestly say, they all work beautifully. However, my personal favorite are tagliatelle. I really recommend them, as I find they add just the right amount of luxury to make this dish even more special. But if you want something more classic for pesto, go with fusilli or trofie – their shape is perfect for clinging pesto. But I’m sure if you try this high-protein meal, you’ll make it often enough to try out different pasta shapes and find your own personal favorite.
So, follow my recipe, pour yourself a glass of white wine, sparkling wine, or a light, crisp lemony cocktail – and buon appetito!
Ingredients for 4:
For the pesto:
- 60 g Basil
- 30 g grated Parmesan
- 30 g pistachios, peeled and toasted
- 20 g olive oil
- 1-2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
For the salmon:
- 4 salmon fillets (150 g each)
- Just enough butter to coat the pan
- Salt
- Pepper
To serve:
- 240 g pasta (such as tagliatelle, fusilli, or trofie)
- Lemon zest
- Lemon juice
- Optional: chopped pistachios
Recipe:
I. Make the pesto
- Wash the basil and remove the stems.
- Combine all the ingredients for the pesto in a blender or food processor. Blend until almost smooth – this adds a slight crunch and great texture, but of course you can also blend it until smooth if that’s what you prefer.
- Don’t worry if the pesto seems a bit thick – you can loosen it later with a bit of pasta water until it reaches the perfect consistency.
II. Cook the pasta
- Before cooking the pasta, take the salmon out of the fridge so it can come to room temperature. Gently pat it dry with paper towel – this helps it crisp up better when seared.
- Bring a large pot of salted water to a boil. Cook the pasta al dente according to package instructions. Reserve a cup of pasta water before draining.
- When drained, transfer the pasta back to the pot and toss with the pistachio pesto until well-coated. If needed, add a splash of pasta water to loosen the pesto.
- Cover the pot to keep the pasta warm and set it until ready to serve.
III. Sear the salmon
- Generously season the salmon with salt, pepper, and a pinch or two of lemon zest.
- Preheat a large pan over medium-high heat. Once hot, add just enough butter to lightly cover the pan – that ensures you use fat enough to sear the salmon nicely, but not so much your salmon becomes too heavy or greasy.
- When the butter has melted, place the salmon fillets in the pan – skin-side down if they have skin. Press gently for the first 20–30 seconds to get an even more beautiful sear.
- Sear for about 3 minutes per side for tender fillets, repeating the same steps on the second side. If your fillets are more thick, you might want to add 30-60 seconds.
- Once done, immediately remove the salmon from the pan.
IV. Serve
- Serve the pasta pesto next to the warm salmon.
- Drizzle the fish with fresh lemon juice and top the pesto with chopped pistachios.
Notes:
- I find that using just 60 g of pasta per person is the perfect amount to keep the meal light while still getting enough satisfying pasta. But if you’re not very hungry, 50 g per person might be enough – or 70 g (or more) if you’ve got a bigger appetite.
- This recipe packs almost 40 g protein as it is – but if you have higher goals, you can easily use 200 g salmon fillets to increase the protein content by about 10 g per serving. You might need to sear them 30-60 seconds longer, but everything else will stay the same.
- For more detailed instructions for the pistachio pesto, check out the full recipe here.
- As mentioned above, white wine, sparkling wine, or a lemony cocktail go beautifully with this pasta dish – and are also the perfect drink for a warm summer evening with friends or family.
Nutritional values per serving:
- Calories: 540 kcal
- Protein: 38 g
- Fat: 33 g
- Carbs: 19.5 g
- Sugar: 1.5 g
- Fiber: 2 g
- Salt: 0.5-1 g
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