Pesto Grilled Salmon & Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
518 kcal
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Course
Main Course
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Cuisine
Italian
Pesto Grilled Salmon & Pasta
Description
Pesto Grilled Salmon & Pasta features salmon pieces threaded onto skewers with lemon slices, brushed with pesto, and grilled until cooked through. The salmon gains a tender texture with a hint of char and citrus from the lemon. Meanwhile, the spirali pasta cooks al dente, then is finished in a pot with butter, Parmesan cheese, additional pesto, and lemon juice to create a glossy, herbaceous sauce.
The interplay between grilled salmon and the creamy pesto pasta offers both protein and comforting carbs. Red chili flakes add a mild heat contrast while fresh basil enhances the herb profile. This dish can be served immediately for a balanced meal showcasing fresh flavors and grilled textures.
Wooden skewers are soaked prior to grilling to prevent burning, and the lemon slices folded onto the skewers infuse the salmon with subtle acidity. The pasta water reserved during cooking helps loosen the pesto sauce for coating without drying.
Leftover salmon skewers store well in the fridge for 2 to 3 days and reheat gently in the oven under foil at 350°F to preserve moisture.
Ingredients
- 1 pound spirali pasta Delallo brand
- kosher salt to taste
- 3 lemon divided, plural
- 1 ounce jar pesto Delallo brand
- 2 tablespoons olive oil
- 1 ½ pounds salmon skin removed and cut into 1-inch squares, fillets
- 3 tablespoons butter unsalted
- ½ cup Parmesan Cheese freshly grated
- black pepper to taste
- basil for garnish, fresh
- red chili flakes for serving
Instructions
- Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water and drain.
- Soak wooden skewers, at least 1 hour. Preheat a grill or grill pan to medium high heat. Clean and oil the grates with the olive oil, if necessary.
- Trim the ends of 2 lemons and thinly slice. Add the salmon cubes and lemon slices folded in half by alternating onto skewers (make 5-6 skewers). Brush both sides of skewered salmon with half the pesto.
- Carefully place salmon skewers onto the grill. Grill until salmon is cooked through and opaque, 4 minutes per side.
- Return drained pasta to the same pot over low heat and add butter, Parmesan, remaining pesto (about ½ cup), and juice of remaining lemon. Season to taste with salt and black pepper. Add in reserved pasta water gradually until the sauce is glossy.
- Garnish with fresh basil and chili flakes and top with the salmon skewers. Serve immediately.
Notes
- Soak wooden skewers for at least one hour before grilling to prevent burning.
- Reserve pasta cooking water to adjust sauce consistency and keep it glossy.
- Store leftover salmon skewers in an airtight container refrigerated for up to 3 days; reheat covered in the oven at 350°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 48g | 16% |
| Protein | 28g | 56% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 345mg | 14% |
| Potassium | 607mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 665IU | 13% |
| Vitamin C | 22mg | 24% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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