Description
This salmon pesto pasta recipe comes together fast and makes an elegant meal that’s great for a quick weeknight dinner. You can either use jarred or homemade pesto!
Ingredients
8 ounces uncooked pasta
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1 pound fresh salmon
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Salt & pepper to taste
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1/4 teaspoon garlic powder
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Flour for dredging
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1 tablespoon olive oil
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1 tablespoon butter
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1/3 cup chicken broth or dry white wine
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1/3 cup pesto (click for my recipe or use your fav jarred variety)
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1/4 cup heavy/whipping cream
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1/2 teaspoon lemon juice see note
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Freshly grated parmesan cheese optional
Instructions
8 ounces uncooked pasta
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1 pound fresh salmon
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Salt & pepper to taste
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1/4 teaspoon garlic powder
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Flour for dredging
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1 tablespoon olive oil
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1 tablespoon butter
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1/3 cup chicken broth or dry white wine
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1/3 cup pesto (click for my recipe or use your fav jarred variety)
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1/4 cup heavy/whipping cream
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1/2 teaspoon lemon juice see note
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Freshly grated parmesan cheese optional
Notes
- I don’t recommend subbing the cream for milk or half-and-half because the sauce won’t be the same, and they are likely to curdle. You can leave it out if you need to.
- Some jarred pestos already have lemon in it, so if yours is particularly lemony, you may want to skip it.
- If you have skin-on salmon and don’t want to eat it, you can easily peel it off after you transfer it to a plate (step 4).
- Prep Time: 10minutes
- Cook Time: 20minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 567 kcal
- Sugar: 2g
- Carbohydrates: 46g
- Protein: 32g
Keywords: Salmon Pesto Pasta