Linguine With Fresh Salmon and Pesto Sauce Recipe

Name: Linguine With Fresh Salmon and Pesto Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ⅓ cups fresh basil leaves; 1/2 cup plus 1 tablespoon extra-virgin olive oil; 3 tablespoons pine nuts; 1 tablespoon coarsely chopped garlic; Salt and freshly ground pepper to taste; 1/2 cup grated Parmesan or pecorino cheese; 1 1/4 pounds boneless, skinless salmon fillets; 3/4 pound linguine; 4 quarts water; 1 teaspoon hot red pepper flakes; 3 tablespoons finely chopped shallots

Servings: persons

2 ⅓ cups fresh basil leaves
1/2 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons pine nuts
1 tablespoon coarsely chopped garlic
Salt and freshly ground pepper to taste
1/2 cup grated Parmesan or pecorino cheese
1 1/4 pounds boneless, skinless salmon fillets
3/4 pound linguine
4 quarts water
1 teaspoon hot red pepper flakes
3 tablespoons finely chopped shallots

1
Remove and discard all tough stems from the basil.
2
Put 2 cups of the basil leaves in the container of a food processor.
3
Add the 1/2 cup of oil, pine nuts, garlic, salt and pepper.
4
Blend well to a fine texture.
5
Add the cheese, and blend quickly.
6
Cut the salmon on the diagonal into 1-inch thick slices.
7
Lightly salt the water, and cook the linguine until al dente.
8
Drain, but reserve 1/4 cup of the cooking liquid.
9
Return the pasta to the pot in which it was cooked.
10
Add half of the pesto sauce, the reserved cooking liquid, salt and pepper.
11
Blend well, and keep warm.
12
Meanwhile, add the remaining 1 tablespoon of oil to a nonstick skillet large enough to hold the salmon in one layer.
13
Add the salmon slices, and season with salt, pepper and pepper flakes.
14
Cook, stirring about 1 minute.
15
Add the shallots, cook and stir 1 minute more.
16
Keep warm.
17
Divide the linguine equally on each of 4 serving plates.
18
Spoon equal portions of the salmon mixture over each, and drizzle the remaining pesto sauce over all.
19
Garnish with the remaining 1/3 cup basil leaves.
20
Serve immediately.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ⅓ cups fresh basil leaves, 1/2 cup plus 1 tablespoon extra-virgin olive oil, 3 tablespoons pine nuts, 1 tablespoon coarsely chopped garlic, and more.

Yes, Linguine With Fresh Salmon and Pesto Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linguine With Fresh Salmon and Pesto Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions