Pesto Pasta with Salmon and Peas

5.0 (1 rating)

Rate it:

Ingredients

1 pound salmon (preferably wild)
1/2 cup pesto (store-bought or homemade, divided)
8 ounces rotini pasta (or short-cut pasta of your choice, prepared according to package instructions)
1 tablespoon olive oil
pinch chili flakes
1 cup green peas (fresh or frozen)
2 tablespoons lemon juice
fresh parsley (optional garnish)
salt and pepper (to taste)

1
Pre-heat oven to 350 degrees and line a baking sheet with foil. Spray with cooking spray then place salmon on top and pat dry with paper towel.
2
Spread 1/4 cup of the pesto on top of salmon and bake until it flakes easily with fork, 15-20 minutes.
3
While salmon is baking, cook pasta according to package instructions reserving 1 cup of the starchy pasta water.
4
In large, deep skillet, heat olive oil over medium heat then remaining 1/4 cup pesto and chili flakes. Heat until warmed through, about 1-2 minutes, before stirring in 1/2 cup of the starchy pasta water (reserving the rest in case you need it later.)
5
Stir in cooked pasta, frozen peas and lemon juice. Toss well until evenly coated in pesto sauce. Season with salt and pepper to taste. If you need a bit more liquid, add in a little more starchy pasta water.
6
Carefully flake the salmon with two forks before stirring in to the pasta. Garnish with fresh parsley before serving.