Anti Inflammatory Classic Salmon Pesto Pasta
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz linguine or spaghetti
- 1 tsp salt, for pasta water
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp olive oil
- ½ tsp salt
- 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 tipChoose a grated-style vegan parmesan and use the same amount. - ⅓ cup extra-virgin olive oil
- ¼ tsp salt
For finishing
- ¼ cup reserved pasta water
- 1 tbsp lemon juice
For serving
- 2 tbsp grated parmesan cheese, for serving (optional)Chef's tipChoose 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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