Salmon Pesto Pasta features seared fish on a bed of fettuccine, all coated in a lemony pesto sauce. Cook the whole dish in just 20 minutes!
– Salmon – Pesto Sauce – Heavy Cream – Uncooked fettuccine – Grape tomatoes
Use salt and pepper to season both sides of salmon. Set aside. Bring a pot of heavily salted water to a boil. Add pasta and cook to al dente.
When pasta is finished cooking, reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander and set aside.
Meanwhile, heat oil in a large cast-iron for 3 to 5 minutes. Add tomatoes to the shimmering oil; Let them cook for 2 minutes.
Using a wooden spoon, move the tomatoes to one side of the skillet. Arrange the salmon filets in the available space of the pan.
Cook for 3 minutes, then use a spatula to flip the filets over, toss or stir the tomatoes, and continue cooking for another 2 minutes.
Stir in minced garlic and cook for another 1 minute. Add the salmon to a serving plate and cover it with foil. Transfer the tomatoes to a bowl and set aside.
Add pasta to skillet, along with pesto sauce and lemon juice, and stir to combine. Stir in the blistered tomatoes and toss gently to combine.
Divide the pasta between 6 plates, sprinkle each with freshly shredded parmesan cheese, then place a salmon filet on top. Garnish with freshly chopped basil.
If you don’t have any buffalo sauce on hand, you can use hot sauce mixed with mayonnaise or BBQ sauce.