Creamy Pesto Salmon Pasta
The other day, we were chatting with a friend who described a delicious salmon pasta dish that she had a few months ago and, “still dreams about.” She recounted that it had pesto and salmon in it, but was unsure of the other ingredients. She did know that it was creamy, flavorful, and we needed to recreate it.
After some experimenting in the kitchen, we developed the recipe below and it did not disappoint. It is inspired by a classic alfredo sauce, but adds pesto and fresh herbs into the mix.
The creamy pesto sauce lends itself perfectly with our roasted sockeye - it is decadent and delicious! Do not take our word for it though, give it a try and let us know what you think.
Ingredients:
-
1 Wild Bay sockeye fillet or 2 portions
-
1/4 cup butter
-
1 cup half and half
-
1 clove garlic, finely minced
-
1/4 cup fresh parsley, chopped
-
1/4 cup basil, finely sliced (chiffonade)
-
1/2 cup pesto
-
1/2 lemon, zested
-
salt and pepper
-
1 box pasta, cooked according to package directions
Directions:
Preheat oven to 250 degrees Fahrenheit. Rinse your salmon and pat dry. Season salmon with salt, pepper, lemon zest, and 1 Tbsp. pesto. Roast salmon in the oven for 20 minutes. Remove from oven, cover with foil, and let rest. Meanwhile, melt the butter in a sauté pan over medium-low heat. Slowly whisk in half and half and simmer for 5 minutes. Be sure to add it slowly to avoid curdling. Add garlic and pesto, continuing to whisk until heated through. Stir in parsley and basil. Once salmon is cooled enough to handle, flake into bite size pieces, and add to the sauce. Serve over your favorite pasta. Enjoy!