What type of white wine should I use?

A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal for deglazing.

How should I store leftovers?

Store leftover pasta in an airtight container in the fridge for up to 3 days. To reheat, add an ice cube or splash of water and place in the microwave for 1-2 minutes. You can also reheat in a skillet with a bit of water.

Is there a non-alcoholic substitute for white wine?

You can use chicken broth or vegetable broth.

How can I make this dairy free?

Use coconut cream instead of heavy cream, omit the parmesan and use a dairy-free pesto.

Can I make this gluten-free?

Use any certified gluten-free pasta.

Can I use frozen peas?

Yep! I usually let them thaw a little before adding.

Salmon Pesto Pasta (creamy, dreamy dinner in 25 minutes!)

Description

Light, lemony, full of basil flavor and spring vegetables, this salmon pesto pasta is the perfect weeknight pasta and will have you coming back for bite after bite!

Ingredients

Units Scale

10oz short pasta like fusilli or rotini
1/4-1/2 cup reserved pasta water
1 lb salmon, cubed in 2-inch chunks
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon all purpose seasoning (like Kinders or 21 seasoning salute)
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1 lb asparagus, chopped into 1/2-inch pieces
1 cup peas
1/2 cup white wine
1/3 cup pesto
1/2 cup heavy cream
1 cup Parmesan cheese, freshly grated
zest of a whole lemon
for serving: parmesan, lemon wedges, fresh herbs like basil, dill or parlsey

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Instructions

Bring a large pot of salted water to a boil and cook your pasta according to the package directions.
If your salmon has the skin on- pour very hot/ boiling water briefly over the salmon skin and it should easily peel off. Alternatively, you can cook the salmon with the skin on and remove it after cooking.
Slice the salmon into large chunks (about 2-inch squares) and season with 1 teaspoon each salt, pepper and all-purpose seasoning. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Sear the salmon pieces, flesh side down/skin side up (if the skin is still on) for 2 minutes. Flip so they are ‘skin’ side down and sear for another 2 minutes, until salmon is just cooked through. Remove the salmon pieces to a plate.
Add the garlic, asparagus and peas to the remaining fat in the pan, sautéing for 2 minutes. Season the veggies with pinches of kosher salt and black pepper.
Deglaze pan with white wine, scraping up all the browned bits at the bottom. Whisk in the pesto, heavy cream and parmesan cheese. Turn off the heat and add the cooked pasta, tossing everything until the sauce thickens and coats the pasta. Add a splash of starchy pasta to loosen the sauce, if needed. See my note about the pasta water!
Fold the lemon zest and salmon chunks into the pasta and serve hot with a big squeeze of lemon, more parmesan cheese, cracked pepper and fresh basil. Oof. She’s a delight.

Notes

Pasta water: I didn’t add any pasta water initially, and served the pasta as soon as it was tossed with the sauce and salmon. After dinner when the dish was cooled slightly, I added about ½ cup pasta water to loosen up the sauce and make it saucier as leftovers.

Refer to above blog post for step-by-step photos, expert tips and answers to freqently asked questions.

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Nutrition

Serving Size: 1/6 recipe
Calories: 479
Sugar: 4.5 g
Sodium: 801.9 mg
Fat: 18.9 g
Carbohydrates: 43.7 g
Fiber: 4.4 g
Protein: 30.7 g
Cholesterol: 57.1 mg