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Serving plate of salmon and lemon and basil.
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Easy Lemon Pesto Salmon and Pasta Recipe

Easy recipe for seared salmon filet, served over pasta tossed with lemon pesto, and garnished with lemon wedges, fresh basil leaves, and more lemon pesto.
Course Main Course
Cuisine Mediterranean
Keyword lemon, Mediterranean, pasta, pesto, salmon
Budget Frugal
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 servings
Calories 668kcal

Equipment

  • Food processor or blender.
  • Saute pan
  • Meat thermometer optional

Ingredients

For the Homemade Pesto

  • ½ cup fresh basil leaves
  • cup fresh parsley
  • 1 large cloves garlic
  • cup pecans or pine nuts or walnuts
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • ¼ cup freshly grated Parmesan cheese or Pecorino cheese
  • zest of one lemon

For the Salmon

  • 12 ounces salmon 6 ounce filets
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 1 Tablespoons olive oil for frying or canola oil
  • 1 Cups Cooked pasta of your choice optional

Instructions

For the pesto:

  • Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. If using a blender take extra care not to puree the pesto. I like to leave the pesto a little chunky.
  • Pour the olive oil into the food processor while still running and process until fully incorporated.
  • Add the cheese and lemon zest and pulse two or three times.
  • Season with salt and pepper.
  • Use immediately or freeze in zip lock bags with the air squeezed out.

For the salmon:

  • Boil your choice of pasta to al dente while the salmon is cooking.
  • Season the flesh side of salmon filet with salt and pepper according to personal taste.
  • Heat butter and oil over medium-high heat.
  • Place the salmon filets, flesh side down, in the hot oil.
  • Cook, checking frequently until golden and crispy.
  • Turn the fillets over, reduce heat to medium, and continue cooking until done.
  • The salmon is done when you press it with a finger and it feels firm. Do not overcook as it will dry out. Salmon should be cooked to an internal temperature of 145 degrees Fahrenheit.
  • While the pasta is still hot add pesto until just coated. Reserve the rest of the pesto and pour some over the salmon filets.
  • If you have leftover pesto, place it in a zipper bag and squeeze out all the air. Freeze until needed. If you store it too long in the freezer the basil will darken, so use it within a couple of weeks.
  • Garnish with lemon wedges and fresh basil leaves.

Nutrition

Calories: 668kcal | Carbohydrates: 21g | Protein: 43g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 324mg | Potassium: 947mg | Fiber: 2g | Sugar: 1g | Vitamin A: 978IU | Vitamin C: 10mg | Calcium: 201mg | Iron: 3mg