Salmon Pesto Pasta with Roasted Salmon and Parmesan
A delicious and satisfying dish combining salmon with vibrant pesto flavors, perfect for busy weekdays or casual gatherings.
Ingredients
Pasta and Salmon
- 9 oz spaghetti
- 10-14 oz raw salmon (boneless, skin on or off) Depending on your preference
Seasoning and Sauce
- 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 unit lemon For serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Wash and dry the salmon, then cut it into even pieces approximately 1 ½ inches in size.
- In a medium bowl, coat the salmon pieces with 1 tablespoon of avocado oil, 2 teaspoons of Cajun seasoning, and 1/2 teaspoon of sea salt. Refrigerate until ready to cook.
- Cook the spaghetti according to package instructions (about 11-13 minutes) until al dente, reserving 1 cup of the pasta cooking water before draining.
Cooking
- Arrange the seasoned salmon pieces on the prepared baking sheet and roast in the oven for 6-8 minutes until cooked through and flaky.
- After draining and rinsing the pasta, return it to the pot, and add 1/2 cup of pesto sauce, a splash of reserved pasta water, and 1/4 cup of pecorino cheese. Toss gently to combine.
Plating
- Plate the pesto pasta and top it with the roasted salmon pieces. Garnish with extra black pepper, additional pecorino cheese, and lemon wedges.
Notes
Pair with a fresh arugula salad dressed with lemon vinaigrette or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze pasta without salmon and pesto for up to 2 months.