Name: Salmon pesto pasta with tomatoes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz skin-on salmon fillet, patted dry; 1/3 cup protein-enriched thin spaghetti; 1 1/2 tsp basil pesto; 1/2 cup cherry tomatoes, halved; 1/2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp lemon juice; 1 oz lemon, cut into wedges; 5 2/3 cups water

Instructions

Prep 15 min · Cook 5 min

Bring the water and most of the salt to a boil in a medium pot. Add the pasta and cook for 8 minutes until al dente. Reserve about 2 tablespoons of the pasta water, then drain the pasta.
While the pasta boils, season the 1-inch-thick salmon fillet with a pinch of salt and the pepper. Heat a 12-inch nonstick skillet over medium-high heat. Place the salmon skin-side down and press lightly. Cook for 4 minutes until the skin is crisp and the flesh is opaque two-thirds of the way up. Flip and cook for 2 to 3 minutes more. Done when fish flakes easily with a fork, 145°F.
Remove the salmon to a plate to rest. Wipe out the skillet and add the olive oil. Add the cherry tomatoes and sauté over medium-high heat for 3 minutes until the skins burst and soften.
Turn the heat to low. Add the drained pasta, pesto, lemon juice, and reserved pasta water to the skillet with the tomatoes. Toss to coat the noodles evenly. Transfer the pasta to a plate, top with the seared salmon, and serve with lemon wedges.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes