Salmon Pasta
An easy Salmon Pasta recipe featuring lemon baked salmon with a quick-fix, 5-minute lemon garlic oil served over basil pesto pasta.
Servings: 4
Calories: 562kcal
Ingredients
- 3 cloves of garlic, minced
- 2 tablespoons finely chopped Italian parsley
- 1 generous teaspoon lemon zest
- 1 ½ tablespoon olive oil
- 1 ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 4 (about 5-ounces each ) single-serving salmon fillets, skin on and about 1 ½" at the thickest part
- 1 (9-ounce) package fresh linguine pasta (such as Bertolli) or ½ of 16-ounce package dry linguine pasta, cooked according to package directions
- 1 cup high-quality basil pesto, storebought or homemade
- ⅓ cup grated or crumbled Parmesan cheese
- Lemon wedges for serving
Instructions
- Preheat the oven to 425°F and have ready a rimmed baking sheet lined with nonstick aluminum foil. Also, place a large pot of water over high heat and bring it to a boil.
- While you're waiting on the water to boil, prepare the salmon. Add the garlic, parsley, lemon zest, oil, salt and pepper to a small mixing bowl and stir to combine.
- Pat the salmon dry with a paper towel and place it on the baking sheet. Spoon the garlic and lemon oil over the fillets, and bake for 9-13 minutes, or until the salmon is cooked through to your liking.
- While the salmon is cooking, cook the pasta according to package directions, strain, and add back to the pot. Add in the basil pesto and stir to coat.
- To serve, divide the pasta into four portions and top each portion with a salmon filet (skin removed if desired), a sprinkle of Parmesan, and a squeeze of fresh lemon juice.
Nutrition
Calories: 562kcal | Carbohydrates: 54g | Protein: 15g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 1591mg | Potassium: 179mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1486IU | Vitamin C: 4mg | Calcium: 221mg | Iron: 1mg