This dish combines the rich, buttery flavors of salmon with the vibrant freshness of basil pesto, resulting in a meal that's not only quick to prepare but also a feast for the senses.
Ingredients
Scale:
12 ounces Whole grain or gluten-free pasta
2 (6-ounce) Salmon fillets
1 cup Fresh basil pesto
1/2 cup Heavy cream
1 cup Cherry tomatoes, halved
3 cloves Garlic, minced
1 tablespoon Lemon juice
2 tablespoons Olive oil
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Place the salmon fillets on the baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
While the salmon is baking, cook the pasta according to package instructions in a large pot of salted boiling water. Reserve 1 cup of pasta water before draining.
In the same pot, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Pour in the heavy cream and reserved pasta water, stirring to combine. Add the fresh basil pesto and mix well until the sauce is creamy and heated through.
Add the cooked pasta and cherry tomatoes to the pot, tossing to coat everything in the sauce.
Once the salmon is done, flake it into large pieces and gently fold it into the pasta mixture. Drizzle with lemon juice before serving.
