Salmon Pesto Pasta

top view pasta in a bowl topped with salmon flaked into smalla bite sizes

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Easy to make with seasoned pan-seared salmon, tender pasta, and sweet corn, all tossed in a flavorful combination of lemon zest, lemon juice, pesto sauce, and parmesan cheese. Impress your family with this restaurant quality meal in under 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Rena

Ingredients

8 oz pasta of choice
1 cup frozen corn
12 oz skinless salmon filet
Kosher salt and pepper to taste
1 tsp garlic powder
1 tsp Italian seasoning
1 tbsp olive oil
1/2 cup homemade pesto or store-bought
1 lemon juice, and zest of
1/4 cup shaved parmesan cheese

Instructions

Cook the pasta in salted water according to the package directions. When there are 2 more minutes to reach al-dente, stir in the corn. Once done cooking, reserve 1/3 cup of pasta water, then drain and transfer to a bowl.
Rub the salmon with the seasonings on both sides. Heat the oil in a deep skillet over medium heat. Cook the salmon until golden and flaky, about 3-4 minutes per side. Set aside.
Add 1/2 cup of the pasta water to the skillet, together with the pesto, lemon zest, and juice. Bring to a bubble, then stir in the cooked pasta, corn, and parmesan. Flake the salmon over and serve.

Notes

- Make-ahead: You can make homemade pesto in advance to save time. You could also sear the salmon a day ahead of time and keep it in the fridge overnight. It will warm back up when it's tossed with the pasta.

- To store: Place any leftovers in an airtight container in the refrigerator for up to 2 to 3 days. We don't recommend freezing this dish.

- To reheat: For best results, transfer the pasta back to a skillet and warm over medium heat. You could also rewarm individual servings in the microwave in 30-second intervals.

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