Pesto Salmon Pasta

This great smooth and fashionable recipe for pesto salmon pasta is best for the agency. Plan it into your menu for the week; have grilled salmon steaks at some point and grill two extra, then refrigerate, blanketed, until you make this recipe an afternoon or two later. You can also use salmon that you cook specifically for this recipe. Season the salmon any way you’d like. We decide on the use of olive oil, lemon juice, salt, pepper, and dried basil.

Pesto Salmon Pasta
Pesto Salmon Pasta


2 grilled salmon steaks
1 (16-ounce) package spaghetti pasta
1 (12-ounce) container basil pesto
1 cup heavy cream
1 cup sour cream
1/2 cup Parmesan cheese (grated)

Steps to Make It

Gather the ingredients.
Ingredients for pesto salmon pasta
Remove the skin and bones from the cooked salmon.
Remove the skin and bones
Gently break into large pieces. Set aside.
Break into pieces
Bring water to boil in a large pot over high heat. Add some salt to the boiling water, then add the pasta and stir.
Pasta in water
When you’ve added the pasta to the water, whisk together the pesto, cream, and sour cream in a large saucepan. Heat this mixture over medium-high heat for 3 to 4 minutes, stirring frequently with a wire whisk.
Whisk pesto
Stir the salmon pieces into the cream mixture with a wooden spoon and continue heating over low heat; the mixture will start to simmer.
Stir salmon pieces into the cream
Drain the pasta when it is cooked to al dente.
Drain the pasta
Add the drained pasta to the salmon mixture along with half of the Parmesan cheese.
Add drained pasta to salmon
Turn the heat for the saucepan to medium and cook, tossing the mixture gently with tongs until the spaghetti is coated and the mixture is thoroughly heated.
Turn the heat to medium
Serve immediately with the remainder of Parmesan cheese.

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1 Comment

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