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+ servings
Pesto pasta topped with salmon.
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Salmon Pesto Pasta

No culinary theatrics, salmon pasta with no cream, just a straightforward guide to whipping up a dish that marries succulent salmon, homemade pesto, and perfectly cooked pasta.
Course Lunch
Cuisine European
Diet Low Salt
Fridge Life? 3 days
Freezable? Not really, will be mushy
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 659kcal
Author Dora

Ingredients

The salmon

  • 1 lb salmon fillets
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp lemon juice
  • 1 tbsp olive oil

The spaghetti

  • 12 oz spaghetti or pasta uncooked
  • pinch salt

Homemade spinach pesto

  • 6 oz spinach for salmon
  • 16 larger basil leaves for salmon
  • 2 oz cashews
  • 4 tbsp lemon juice
  • 2 small garlic cloves
  • 1 tsp salt omit for babies
  • ½ tsp black pepper
  • 1 cup pasta water

Toppings

  • 2 oz parmesan cheese

Instructions

Salmon and pasta

  • Preheat the oven to 200°C / 390°F
  • Mix all the seasonings for salmon in a cup.
  • Place the salmon fillets on a baking tray and use a silicone brush to brush the seasonings over the salmon.
  • Place in the oven for about 12 minutes.
  • In the meantime, cook the pasta in boiling water with a pinch of salt on the stove (save 1 cup of pasta water if you are making homemade pesto).

Homemade pesto

  • Place the nuts, spinach and garlic in the food processor and blend until you have smaller chunks.
  • Add the rest of the ingredients until you have a smooth pesto.
  • In a large pan place the pesto, 1 cup of pasta water and bring it to a medium heat. Once heated remove from the stove and mix in the cooked pasta. Taste and adjust in case it needs more salt or lemon juice.

Finish the dish

  • Place the pesto pasta in a bowl, top with the baked salmon and grated parmesan cheese.

Notes

  • if you are making this recipe to serve to the whole family, including babies then remove salt from the cooking process and add as necessary for the adult portions 
  • the pesto yields about 4 portions. If using store-bought pesto you will be using about 2-3 tablespoons depending on the brand. 

Nutrition

Calories: 659kcal | Carbohydrates: 72g | Protein: 43g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 72mg | Sodium: 1193mg | Potassium: 1120mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4147IU | Vitamin C: 20mg | Calcium: 254mg | Iron: 4mg