Low Sodium Classic Salmon Pesto Pasta

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the pasta

12 oz linguine or spaghetti
Barilla Linguine Pasta - 16 Oz De Cecco Pasta No. 7 Linguine Box - 1 Lb Raos Pasta Linguine - 16 Oz Barilla Al Bronzo Linguine Pasta - 14.1 Oz Rummo Linguine 13 - 16 Oz
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1 tsp salt, for pasta water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salmon

4 salmon fillets (about 6 oz each), skin-on
1 tbsp olive oil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the pesto

2 cups fresh basil leaves, packed
⅓ cup pine nuts
2 garlic cloves
½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
⅓ cup extra-virgin olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For finishing

¼ cup reserved pasta water
1 tbsp lemon juice

For serving

2 tbsp grated parmesan cheese, for serving (optional)
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
lemon wedges, for serving (optional)

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tsp salt, then cook the linguine according to package directions until al dente — tender with a slight resistance at the center, about 9–11 minutes. Before draining, scoop out 1/4 cup of pasta water and set it aside. Drain the pasta in a colander.
2
While the pasta cooks, make the pesto: combine the basil, pine nuts, garlic, Parmesan, and 1/4 tsp salt in a food processor. Pulse 6–8 times until coarsely chopped. With the machine running, stream in the extra-virgin olive oil until the pesto is smooth and bright green, scraping down the sides once. Taste and adjust salt.

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