this salmon, pesto and tomato pasta is bursting with summer flavors
This Salmon, Pesto & Tomato Pasta Is Bursting with Summer Flavors
This salmon, pesto and tomato pasta is a flavorful and satisfying dish that comes together quickly, making it perfect for busy weeknights. The rich, flaky salmon pairs beautifully with sweet cherry tomatoes and pesto for a fresh and balanced dinner. Using store-bought pesto helps speed up prep without sacrificing flavor.
Ingredients:
- 8 ounces whole-wheat fusilli
- 1¼ pounds skin-on salmon, cut into 4 pieces
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons extra-virgin olive oil, divided
- 2 cups grape tomatoes, halved
- ¾ cup pesto, divided
- ½ teaspoon crushed red pepper (optional)
Directions:
- Bring a large pot of water to a boil. Add 8 ounces pasta; cook according to package instructions. Reserve ¼ cup pasta water; drain the pasta and set aside.
- Meanwhile, sprinkle 4 salmon pieces with ¼ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the salmon skin-side down; cook for 4 to 5 minutes on each side or until an instant-read thermometer inserted in the thickest part registers 145°F. Transfer to a plate; wipe out the skillet.
- Heat 1 tablespoon oil in the skillet over medium heat. Add halved tomatoes; sauté until softened and beginning to wrinkle, about 2 minutes. Add the cooked pasta, ½ cup plus 2 tablespoons pesto, the ¼ cup reserved pasta water and ½ teaspoon crushed red pepper (if using); stir until combined and the sauce has coated the pasta.
- Spread 1½ teaspoons pesto on top of each piece of salmon. Serve the salmon on top of the pasta.
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