I always keep salmon in the fridge because it’s one of my favorite fish. I also love pesto—especially now that I can make big batches easily in my 12-cup food processor. Salmon and pesto are a classic pairing, but I wanted more than simply tossing pesto with pasta and topping it with fish. I wanted a cohesive, creamy dish that really highlights both flavors.
I found the idea I was looking for on Bridget’s blog and adapted it to suit my tastes. Other bloggers have shared similar versions, and the original recipe Bridget used was from the Pillsbury Complete Cookbook. I made a few changes: I broil the salmon with lemon slices, use a basil-and-dill pesto with a touch of lemon zest, and add diced mini sweet red pepper and asparagus for color and texture.
recipe slightly adapted from The Way the Cookie Crumbles
Serves 2
Ingredients:
8 ounces pasta
12 ounces skinless salmon
Salt and pepper, to taste
1 teaspoon grated lemon zest
1 tablespoon olive oil
1 teaspoon lemon juice
5 ounces evaporated milk
½ cup basil and dill pesto (homemade or store-bought)
1/2 bunch asparagus, cut on the bias into 1″ pieces
1 mini sweet red bell pepper, diced
Freshly grated Parmesan, for serving
Instructions:
1. Bring a large pot of water to a boil. Add a tablespoon of salt, then the pasta, and stir to prevent sticking. Cook until al dente, then drain. Return an empty pot to the stove, pour in the evaporated milk, and simmer over medium-high until the milk reduces to about ¼ cup. Add the cooked pasta to the reduced milk and stir to combine so the noodles start to absorb the creamy base.
2. Position the oven rack in the upper-middle and preheat the broiler. Line a baking sheet with foil. Arrange lemon slices on the foil and place the asparagus alongside. Season one side of the salmon with salt and pepper, sprinkle on the lemon zest, and rub with olive oil. Broil the salmon until it is opaque and firm to the touch, about 8–10 minutes depending on thickness. Remove from the broiler, squeeze the lemon juice over the fish, and use a fork to flake it into bite-sized pieces. Any skin that sticks to the foil can be discarded.
3. Stir the flaked salmon and diced red pepper into the pasta over medium heat until everything is warmed through. Add the pesto and fold gently to coat the pasta evenly. Remove from heat, plate, and finish with freshly grated Parmesan. Serve immediately.
This version balances fresh herb flavors from the pesto and lemon with the richness of the salmon and creaminess from the reduced evaporated milk. The asparagus and sweet pepper add a pleasant crunch and color, making the dish both flavorful and visually appealing. It’s simple enough for a weeknight but elegant enough for guests.
