Pesto Salmon Pasta

Pesto Salmon Pasta

Flaky salmon pieces tossed with al dente penne pasta, vibrant basil pesto, fresh cherry tomatoes, and spinach for a satisfying and easy weeknight meal.

Dietary

Tags

Ingredients

Instructions

  1. Cook the 12 ounces penne pasta according to package directions in a large pot of salted boiling water. Reserve 1/4 cup of the pasta cooking water before draining. Drain well and set aside.
  2. While the pasta cooks, pat the 1 pound salmon fillets dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the salmon fillets and cook for 4-6 minutes per side, or until cooked through and easily flaked with a fork. Remove from the skillet and gently flake into bite-sized pieces.
  4. In the same skillet (off the heat), combine the drained penne pasta, 1/2 cup prepared basil pesto, and 1 cup cherry tomatoes. Add the reserved 1/4 cup pasta water, if needed, to achieve a desired sauce consistency.
  5. Gently fold in the flaked salmon and 3 cups fresh spinach or arugula until the spinach/arugula wilts slightly. Serve immediately, garnished with 1/4 cup grated Parmesan cheese if desired.

Notes

While pesto contains pine nuts, the 'Nut-Free' tag assumes a store-bought pesto verified to be nut-free, or a homemade version using sunflower seeds. If not nut-free, omit the tag. Best enjoyed fresh, as pasta and salmon can lose texture upon reheating.

Nutrition (per serving)