Description
A flavorful and easy-to-make Salmon Pesto Pasta recipe featuring tender oven-roasted salmon pieces tossed with spaghetti in a creamy pesto sauce, topped with pecorino cheese and a hint of fresh lemon. Perfect for a quick weeknight dinner with a delicious Cajun seasoning twist.
Ingredients
Scale
For the Pasta
- 9 oz (250g) spaghetti
For the Salmon
- 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
For the Sauce and Garnish
- 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 Oven: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and set it aside for roasting the salmon.
- Prepare Salmon: Wash and dry the salmon, then cut it into even pieces approximately 1 ½ inches in size. Place the pieces in a medium bowl.
- Season Salmon: Add 1 tablespoon avocado oil to the salmon pieces and toss them to coat evenly. Sprinkle 2 teaspoons Cajun seasoning and 1/2 teaspoon sea salt over the salmon and toss again until well coated. Refrigerate until ready to cook.
- Cook Spaghetti: Cook the spaghetti according to the package instructions, about 11-13 minutes, until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Roast Salmon: Arrange the seasoned salmon pieces on the prepared baking sheet, leaving space between each piece. Roast in the preheated oven for 6-8 minutes, depending on the size of the pieces, until cooked through and flaky.
- Toss Pasta with Pesto: After draining and rinsing the pasta (reserving some cooking water), return it to the pot. Add 1/2 cup pesto sauce, a splash of reserved pasta water, 1/4 cup pecorino cheese, and freshly ground black pepper to taste. Gently toss to combine, adding more pasta water as needed to achieve a creamy consistency.
- Serve: Plate the pesto pasta and top it with the roasted salmon pieces. Garnish with extra black pepper, additional pecorino cheese, and lemon wedges on the side for squeezing over the dish.
Notes
- Storing: Store any leftovers in an airtight container in the fridge for 1-2 days.
- Salmon Portions: Aim for about 3-4 oz of salmon per person for appropriate serving sizes.
- Adjust cooking time of salmon based on piece size to avoid overcooking.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 60mg
