Pasta with Salmon and Pesto
This super speedy pasta with salmon and pesto is one of those dishes that just feels so easy - in the best possible way. Creamy, quick and ready in under half an hour, but still elegant enough to look like you tried.
Print Recipe
Save recipe
Ingredients
For the salmon
- 30 grams (1 oz) butter, soft
- 1 teaspoon garlic paste - or crushed/chopped garlic
- zest of half a lemon
- 1½ teaspoons dried parsley - or 3 tablespoons fresh, chopped
- 400 grams (14 oz) salmon fillets, raw
- salt and black pepper to taste
For the garlic crumb topping
- 1 tablespoon olive oil
- 1 teaspoon garlic paste - or crushed/chopped garlic
- ½ cup panko breadcrumbs - or other breadcrumbs
- 2 tablespoons grated parmesan cheese
- generous pinch of salt
For the pasta
- 350 grams (12.3 oz) rigatoni pasta
- salt to taste
- 2 large handfuls baby spinach
For the sauce
- 190 grams (6.7 oz) pesto from a jar - or homemade
- 3 tablespoons mascarpone cheese, generously heaped
- juice from half a lemon
- salt and pepper to taste
Instructions
For the salmon
- Preheat the oven to 200°C (390°F).
- Line a baking tray with foil or parchment paper.
- In a small bowl, combine the soft butter, garlic paste, lemon zest and dried parsley.30 grams (1 oz) butter, soft, 1 teaspoon garlic paste, 1½ teaspoons dried parsley, zest of half a lemon
- Place the salmon fillets on the tray and spread the garlic butter mixture evenly over the top of each fillet. Season to taste with salt and pepper.400 grams (14 oz) salmon fillets, raw, salt and black pepper to taste
- Cover the tray with foil and bake for 15 minutes.
- Rest the salmon for 10 minutes, then remove the skin and gently flake the fish (keep the flakes fairly large as they will break up further when mixing with the pasta).
- Transfer the flaked salmon and any pan juices to a bowl and set aside.
For the garlic crumb topping
- Heat the oil in a frying pan over medium heat. Add the garlic and breadcrumbs and cook until golden and crisp.1 tablespoon olive oil, 1 teaspoon garlic paste, ½ cup panko breadcrumbs
- Remove from the heat and let the crumbs cool slightly before adding the Parmesan. If they’re too hot, the cheese can melt and turn clumpy.
- Stir in the grated Parmesan and a pinch of salt. Set aside.2 tablespoons grated parmesan cheese, generous pinch of salt
For the pasta
- Cook the rigatoni in well-salted water according to the packet instructions, until just al dente.350 grams (12.3 oz) rigatoni pasta, salt to taste
- In the final minute of cooking, stir in the spinach and let it wilt.2 large handfuls baby spinach
- Reserve ½ cup of pasta water, then drain the pasta and spinach well.
- Return the pasta to the pot and stir in the pesto, mascarpone, lemon juice and seasoning. Add a splash of pasta water if you prefer a looser sauce.190 grams (6.7 oz) pesto from a jar, 3 tablespoons mascarpone cheese, generously heaped, juice from half a lemon
- Add the flaked salmon and its juices and fold through gently.
- Taste and adjust the seasoning. Serve topped with the garlic crumbs, torn basil and extra Parmesan if you like.salt and pepper to taste
Notes
Allergy and diet swaps
Fish allergy / no fish: For a hearty alternative, use pan-seared steak, lamb rump or pork fillet, sliced and folded through at the end. Chicken thighs also work beautifully if you’d prefer something lighter. Season simply and cook separately, then add just before serving so the meat stays juicy. Dairy-free: Swap the mascarpone for a dairy-free cream cheese or plant-based crème fraîche and leave out the Parmesan or replace it with a dairy-free hard-style alternative. Vegan: Replace the salmon with roasted chickpeas or pan-fried tofu and use a vegan pesto. Swap the mascarpone for a plant-based cream cheese or cashew cream and finish with a vegan hard-style alternative or a savoury seed-based topping. Nut allergy: Many pestos contain nuts. Use a nut-free pesto (such as one made with pumpkin or sunflower seeds) or a jarred, nut-free version. Always check labels carefully. Gluten-free: Use gluten-free pasta and substitute the panko with gluten-free breadcrumbs, crushed cornflakes or polenta flakes for the topping. Low-calorie / lighter option: Reduce the mascarpone by half and loosen the sauce with reserved pasta water and lemon. Add extra spinach for bulk.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 836kcal | Carbohydrates: 77g | Protein: 37g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 663mg | Potassium: 802mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2774IU | Vitamin C: 5mg | Calcium: 181mg | Iron: 3mg