Lemony Salmon and Pesto Pasta Salad

Indulge in this Lemony Salmon and Pesto Pasta Salad that is hearty, full of protein and absolutely delicious.

This Lemony Salmon and Pesto Pasta Salad is a bright, fresh twist on a classic. Slow-roasted salmon is gently flaked and folded into a vibrant pesto-coated pasta, giving the dish a rich, tender bite. Fresh herbs and a generous squeeze of lemon juice bring a punch of brightness that perfectly balances the richness of the fish and pesto.

Crushed, roasted pecans add an unexpected layer of crunch and nuttiness, making each bite satisfying and full of texture. It’s the kind of salad that works just as well for a make-ahead lunch as it does for a summer gathering or light dinner. Simple, flavorful, and full of feel-good ingredients.

I love making a summer pasta dish, and I hope you enjoy this one, too!

• Seafood

Lemony Salmon and Pesto Pasta Salad

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Ingredients

• ▢ 1lb filet of fresh salmon
• ▢ 1 box of orecchiette
• ▢ 1 cup spring peas
• ▢ 1 cup asparagus, end cut and chopped into thirds
• ▢ Shaved parmesan
• ▢ 3 tbsp butter
• ▢ ½ cup pecans* *or pistachios, walnuts, pine nuts—many other nuts would also be great!
• ▢ Zest and juice of one lemon
• ▢ ⅓ cup pesto (homemade or store bought)
• ▢ Olive oil
• ▢ Red pepper flakes

For homemade pesto:

• ▢ ¾ cup basil leaves
• ▢ ¾ cup EVOO
• ▢ 2 garlic cloves
• ▢ ½ cup parmesan cheese
• ▢ ¼ cup pine nuts
• ▢ sea salt and pepper

Instructions 

• Preheat oven to 250°F. Lay herbs on a sheet pan and then place salmon on top. Coat in olive oil, salt and pepper. Bake for about 45 min or until salmon is just a little pink inside. Use a fork to flake salmon.
•  Meanwhile, boil salted water and start making pesto. Combine pesto ingredients in a food processor and blend until combined. Season to taste.
• When pasta has 2 min left, add asparagus and peas to the pasta. Drain and add to a bowl. Alternatively, you could skim veggies off the side and blanch in ice water to stop the cooking and keep them nice and green.
•  In a small skillet, melt butter and add pecans (or other nuts). Cook until golden, about 3 min.
• Add pasta to a very large bowl and add a nice glug of good olive oil to make sure it doesn’t stick together. Add salmon, pesto, pecans, peas, asparagus and shaved parm. Top with lemon juice, zest, salt, pepper and red pepper flakes. Enjoy!

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