Description
This Salmon Pesto Pasta requires minimal effort and you can have it ready on the table in just 30 minutes! Serve as is or with a side salad.
Ingredients
Units
Scale
- 9 oz (250g) spaghetti
- 10-14 oz (300-400g) raw salmon (boneless, skin on or off depending on your preference)
- 1 tbsp avocado oil
- 2 tsp cajun seasoning
- 1/2 tsp sea salt
- 1/2 cup pesto sauce
- 1/4 cup pecorino cheese or parmesan (plus more for serving)
- Freshly ground black pepper to taste
- 1/2 lemon for serving
Instructions
- Preheat your oven to 400F (200C). Line a rimmed baking sheet with parchment paper and set aside.
- Wash and dry your salmon, cut it into even pieces (approx. 1 ½ inch), and add them to a medium bowl.
- Add avocado oil and toss to coat the salmon.
- Add cajun seasoning and sea salt and toss again to coat well.
- Set aside in the fridge until ready to cook.
- Cook your spaghetti according to package instructions (approx. 11-13 minutes). Reserve 1 cup of the cooking water before draining.
- While the pasta is cooking, roast the salmon.
- Lay the salmon pieces on your prepared baking sheet leaving enough space in between them.
- Roast the salmon in the oven for 6-8 minutes. If your pieces are smaller or bigger, the cooking time may vary.
- Drain and rinse the pasta reserving some of the cooking water and return it back into the pot.
- Add pesto, a splash of the cooking water, pecorino cheese, and black pepper.
- Gently stir and toss to coat the pasta and add more pasta water as needed.
- Serve the pasta topped with roasted salmon, more black pepper, pecorino cheese, and lemon wedges on the side.
Notes
Storing: Store any leftovers in an airtight container in the fridge for 1-2 days.
Salmon: The cuts of salmon you'll get will vary. Try to aim for about 3-4 oz per person.
Nutrition
- Serving Size:
- Calories: 678
- Sugar: 3.1 g
- Sodium: 969.1 mg
- Fat: 29.4 g
- Saturated Fat: 5.7 g
- Trans Fat: 0.1 g
- Carbohydrates: 65.5 g
- Fiber: 3.6 g
- Protein: 35.6 g
