Pesto Pasta with Salmon and Peas

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Pesto Pasta with Salmon and Peas

This easy salmon pasta recipe is made with fresh pesto, roasted salmon, green peas, and a splash of bright lemon juice. Enjoy this incredible salmon pasta warm, cold, or room temperature.

Course Main Dish

Cuisine American, Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 369kcal

Author Liz Della Croce

Ingredients

1 pound salmon preferably wild
½ cup pesto store-bought or homemade, divided
8 ounces rotini pasta or short-cut pasta of your choice, prepared according to package instructions
1 tablespoon olive oil
pinch chili flakes
1 cup green peas fresh or frozen
2 tablespoons lemon juice
fresh parsley optional garnish
salt and pepper to taste

Instructions

Pre-heat oven to 350 degrees and line a baking sheet with foil. Spray with cooking spray then place salmon on top and pat dry with paper towel.
Spread 1/4 cup of the pesto on top of salmon and bake until it flakes easily with fork, 15-20 minutes.
While salmon is baking, cook pasta according to package instructions reserving 1 cup of the starchy pasta water.
In large, deep skillet, heat olive oil over medium heat then remaining 1/4 cup pesto and chili flakes. Heat until warmed through, about 1-2 minutes, before stirring in 1/2 cup of the starchy pasta water (reserving the rest in case you need it later.)
Stir in cooked pasta, frozen peas and lemon juice. Toss well until evenly coated in pesto sauce. Season with salt and pepper to taste. If you need a bit more liquid, add in a little more starchy pasta water.
Carefully flake the salmon with two forks before stirring in to the pasta. Garnish with fresh parsley before serving.

Nutrition