This Salmon, Pesto & Tomato Pasta Is Bursting with Summer Flavors

Drescription

This salmon, pesto and tomato pasta is a flavorful and satisfying dish that comes together quickly, making it perfect for busy weeknights. The rich, flaky salmon pairs beautifully with sweet cherry tomatoes and pesto for a fresh and balanced dinner. Using store-bought pesto helps speed up prep without sacrificing flavor.

Ingredients

• 8 ounces whole-wheat fusilli
• 1¼ pounds skin-on salmon, cut into 4 pieces
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons extra-virgin olive oil, divided
• 2 cups grape tomatoes, halved
• ¾ cup pesto, divided
• ½ teaspoon crushed red pepper (optional)

Directions

1. Bring a large pot of water to a boil. Add 8 ounces pasta; cook according to package instructions. Reserve ¼ cup pasta water; drain the pasta and set aside.
2. Meanwhile, sprinkle 4 salmon pieces with ¼ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the salmon skin-side down; cook for 4 to 5 minutes on each side or until an instant-read thermometer inserted in the thickest part registers 145°F. Transfer to a plate; wipe out the skillet.
3. Heat 1 tablespoon oil in the skillet over medium heat. Add halved tomatoes; sauté until softened and beginning to wrinkle, about 2 minutes. Add the cooked pasta, ½ cup plus 2 tablespoons pesto, the ¼ cup reserved pasta water and ½ teaspoon crushed red pepper (if using); stir until combined and the sauce has coated the pasta.
4. Spread 1½ teaspoons pesto on top of each piece of salmon. Serve the salmon on top of the pasta.