Lovers of healthy seafood will swarm around this elegant, hearty pasta dish with the most heart-healthy of all fish, delicious salmon. Any kind of pesto you love can work here, whether it’s homemade or store-bought – just be careful about how much oil you include.
1 lb Salmon, fresh
1 tbs Olive oil
1 tbs Butter
1/4 tsp Garlic powder
1/3 cup Chicken broth or dry white wine
1/3 cup Pesto, jarred or homemade
1/4 cup Heavy or whipping cream
1/2 tsp Lemon juice, optional
8 oz Pasta, uncooked
Flour for dredging
Salt and pepper to taste
Freshly grated Parmesan cheese, optional
1 Boil a salted pot of water and cook pasta until al dente according to package directions.
2 Sprinkle salmon with the garlic powder and some salt and pepper. Coat it in flour on all sides.
3 In a skillet, heat oil and butter over medium-high heat. Cook the salmon for about 3 minutes per side until lightly golden.
4 Take the pan off the heat. Remove salmon to a plate and set aside. Pour the fat out of the skillet but leave the browned bits stuck on the bottom of the pan.
5 Add chicken broth (or wine) and pesto and return the pan to the burner. Cook for about 30 seconds while scraping up the brown bits from the bottom of the pan.
6 Add the cream and lemon juice and let the sauce bubble for about a minute. Add salmon back in and break it into pieces with your spoon. Reduce the heat and let it gently cook for another 5 minutes or so as the sauce thickens.
7 Drain pasta and toss it with the sauce. Serve immediately with freshly grated Parmesan cheese, if desired.
Serves 4 | Prep Time 35 mins