Creamy Pesto Salmon Pasta

Creamy pesto salmon pasta combines baked salmon, spinach, Parmesan, lemon, and pasta in an easy 35-minute dinner.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb salmon fillet
• 8 oz pasta
• 0.333 cup pesto
• 0.5 cup heavy cream
• 1 cup baby spinach
• 0.25 cup parmesan cheese
• 1 lemon
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Heat the oven to 400°F. Pat the salmon dry, rub with olive oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Place it skin-side down on a parchment-lined baking sheet. (about 5 min) — 400°F
2. Bake the salmon for 12 to 15 minutes, until the thickest part reaches 145°F. Let it rest briefly, then flake it into bite-size pieces, discarding the skin and any pin bones. (about 15 min) — 145°F
3. Meanwhile, boil the pasta in a large pot of salted water until al dente. Reserve ½ cup pasta water, then drain. (about 10 min)
4. Return the hot pasta to the pot over low heat. Stir in the pesto and cream, then add the spinach and cook until wilted, about 2 minutes. (about 2 min) — Low heat
5. Fold in the Parmesan and flaked salmon. Add lemon zest and 1 tablespoon lemon juice, loosening with reserved pasta water as needed. Season with the remaining salt and pepper, then serve. (about 2 min) — Low heat