Pesto Pasta with Salmon (Easy 25-Minute Dinner)

Name: Pesto Pasta with Salmon (Easy 25-Minute Dinner)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 10 ounces long pasta (such as fettuccine or linguine); 1/2 pound fresh asparagus, trimmed; 2 tablespoons olive oil (divided); 1 pound salmon fillets; Salt and black pepper (to taste); 2/3 cup basil pesto; 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest; 1/4 cup reserved pasta water (plus more if needed); 1/3 cup freshly grated Parmesan cheese; 2 tablespoons toasted pine nuts (optional); Fresh basil leaves (optional); Extra lemon zest and Parmesan cheese

This pesto pasta with salmon is a quick weeknight meal. Pan-seared salmon with golden, crispy edges, fresh asparagus, and a silky basil pesto sauce with lemon, ready in 25 minutes and good enough to put on a restaurant menu.

Prep10 min
Cook15 min
Total25 min
Makes4 servings
Calories734

Ingredients

4 servings

For the pasta:

10 ounces long pasta (such as fettuccine or linguine)
1/2 pound fresh asparagus, trimmed
2 tablespoons olive oil (divided)
1 pound salmon fillets
Salt and black pepper (to taste)

For the sauce:

2/3 cup basil pesto
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/4 cup reserved pasta water (plus more if needed)
1/3 cup freshly grated Parmesan cheese

For serving:

2 tablespoons toasted pine nuts (optional)
Fresh basil leaves (optional)
Extra lemon zest and Parmesan cheese

Method

1
Bring salted water to a boil in a large pot. Add pasta and cook until al dente, according to package instructions. Reserve about ½ cup of the cooking water. Drain the pasta and set aside.
2
Cut asparagus into 2-inch pieces.
3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the asparagus and season lightly with salt and pepper. Cook for 2-3 minutes, until bright green and just tender. Transfer to a plate.
4
Pat salmon dry using paper towels and season with salt and pepper. Heat the remaining tablespoon of olive oil in the same skillet. Add the salmon and cook for about 5 minutes per side, until golden and cooked through.
5
Remove from the pan and let it rest for a few minutes, then break it into large pieces.
6
In the same skillet, combine pesto, lemon juice, lemon zest, and ¼ cup of the reserved pasta water over low heat. Add the cooked pasta and toss to coat well.
7
Stir in Parmesan cheese. The sauce should be smooth and coat the pasta well. Add more pasta water, if needed. Gently mix in the asparagus and salmon.
8
Divide the pasta between bowls and top with extra lemon zest, Parmesan cheese, and toasted pine nuts (if using).

Notes

You can use either store-bought or homemade pesto in this recipe. To make a quick homemade version, blend 2 cups fresh basil, 2 tablespoons pine nuts, 1 small garlic clove, ⅓ cup olive oil, ¼ cup grated Parmesan, 1 teaspoon lemon juice, and a pinch of salt until smooth. Long pasta works especially well here, as it coats nicely with the sauce. However, short shapes like penne or fusilli can also be used and work just as well. If using pine nuts, toast them for a couple of minutes until lightly golden. They taste better this way and become crunchy. Keep an eye on the asparagus so it doesn’t overcook. It should stay bright green and slightly firm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or in the microwave with a splash of water or olive oil to loosen the sauce.