¼cupheavy creamor Half & Half (optional, for a creamy pesto sauce)
For Serving
½cupfreshly shredded parmesan cheeseor Romano cheese
6largebasil leavesfinely chopped
Instructions
Use salt and pepper to season both sides of salmon. Set aside.
Bring a large pot of heavily salted water to a boil over medium-high heat. Add pasta and cook to al dente (about 2 minutes less than the cooking time shown on the package). 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 (or other heavy bottomed skillet) over medium-high heat for 3 to 5 minutes, or until oil shimmers. This will help develop a good sear on the outside of the salmon. Add tomatoes to the shimmering oil; Let them cook, undisturbed, for 1 to 2 minutes, until the tomato skins begin to blister.
Using a wooden spoon or heat-resistant spatula, move the tomatoes to the one side of the skillet. Arrange the salmon filets in the available space of the pan.Cook for 2 to 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.
Salmon should be seared on the outside and opaque and flaky inside. Add the salmon to a serving plate and cover it with foil. Transfer the blistered tomatoes to a bowl and set aside to add to the cooked pasta.Pour out any grease in the skillet and return the pan to the stove on low heat.
Add pasta to skillet, along with pesto sauce and lemon juice, and stir to combine. For a creamy sauce, stir in optional heavy cream. Otherwise, slowly stir in half (1/4 cup) of the reserved pasta water.*If you prefer a thinner sauce, continue adding pasta water, a tablespoon at a time, until it's to your liking.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 desired.
Notes
Nutrition shown is for one serving, without cream in the sauce. If using cream, total calories per serving = 710, total fat = 34 grams, and saturated fat = 10 grams.