This pasta dish is flavorful, refined and comes together easily. It’s restaurant quality and only contains a handful of ingredients.
I prefer to use homemade pesto, but store bought is totally fine too! I will link my recipe for my homemade pesto below that is included in my flatbread recipe. It’s delicious!
Pesto Salmon Pasta
This pasta dish is flavorful, refined and comes together easily. It's restaurant quality and only contains a handful of ingredients.
Ingredients
- 1 lb fresh salmon
- 1 tbsp olive oil
- 1 tbsp butter
- salt and pepper, to taste
- Asparagus bundle, ends trimmed
- 2 cloves garlic, minced or crushed
- pinch red pepper flakes
- 1/2 cup chicken broth
- 1/3 cup pesto (homemade or store bought)
- 1/3 cup heavy whipping cream
- freshly grated parmesan, optional
- 12 oz uncooked penne pasta
Instructions
- Boil a salted pot of water for your pasta. Cook it al dente according to package directions.Meanwhile, trim your asparagus (I cut about 1.5" of the ends off while the asparagus is still tied up in a bunch to make it easy). Cut it into smaller pieces. Prep your other ingredients and sprinkle the salmon with salt & pepper and the Italian seasoning. Add the butter and oil to a skillet over medium-high heat. Cook the salmon for 3 minutes/side and then take it out of the pan and set it aside. Add the asparagus to the skillet and cook for 2-3 minutes.Stir in the garlic and cook for 30 seconds.Add the broth, pesto and cream to the pan. Give it a good stir then add the salmon back. Break it up into smaller pieces with your spoon. Cook the sauce for another few minutes until the salmon is fully cooked through, the asparagus is tender, and the sauce has reduced a bit. The sauce is not meant to be very thick in this recipe. Toss the sauce with the drained pasta and serve immediately. Sprinkle parmesan over.
