Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off
  • 1 tablespoon (15 ml) olive oil
  • 1/2 teaspoon (2.5ml) sea salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/2 lemon, sliced (for serving, optional)
  • 1 pound (450g) pasta (penne, fusilli, or farfalle work well)
  • 8 ounces (225g) pesto (store-bought or homemade)
  • 1/4 cup (60ml) reserved pasta water
  • 1/4 cup (25g) grated Parmesan cheese, plus more for serving
  • 1/4 cup (30g) pine nuts, toasted (optional)
  • 1/4 cup (30g) cherry tomatoes, halved (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
  2. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper. Place salmon in the skillet, skin-side down (if using skin-on). Cook until golden brown and cooked through, about 4-5 minutes per side, depending on thickness.
  3. In a large bowl, combine pesto and reserved pasta water. Stir until smooth and creamy.
  4. Add drained pasta to the bowl with the pesto sauce. Toss to coat. Flake the cooked salmon into the pasta. Gently stir to combine. Stir in Parmesan cheese and cherry tomatoes.
  5. Serve immediately, garnished with additional Parmesan cheese, toasted pine nuts, and a lemon wedge (if desired).