Salmon Pesto Pasta

pasta in a bowl topped with salmon flaked into small bite sizes.

5 from 1 vote

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

Equipment

Large Pot to cook pasta
non stick skillet

Ingredients

8 ounce pasta of choice
1 cup frozen corn
12 ounce skinless salmon filet
Kosher salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon 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. I 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.

Nutrition