Salmon arugula pesto pasta
It combines the best parts of my favorite date-night meal—moist salmon with an herb crust—and tosses it into a bed of pasta enrobed in a peppery, lemony, and cheesy arugula pesto.
The result is a complete meal that feels like a treat but takes only 20 minutes to bring together. While this meal is elevated enough to serve company, it’s also a welcome family meal. It makes enough to last my husband and me several days.
Pro-Tip: This dish reheats well in the microwave, making it a real treat to have waiting for you in the fridge on a weekday night—just be careful not to overheat it so the salmon stays perfectly moist!
For the herb crusted salmon:
~1 lb fresh boneless skinless salmon, about two large fillets
~1 lb fresh boneless skinless salmon, about two large fillets
1 t Italian seasoning
1 1/2 t saltFor the pasta:
1 lb short cut pasta like fusili or bow tie
1 1/2 t salt, divided
In a food processor, pulse garlic, pepitas, and remaining 1/2 t salt until finely minced and almost paste-like. Add remaining ingredients except olive oil. Turn on food processor and incorporate olive oil gradually by streaming it in. This will keep the pesto creamy and stop it from separating. If you have a smaller food processor, you may need to add the arugula in stages and wipe down the sides a few times. You're looking for a creamy but not overworked sauce with a few remaining minced bits of arugula.
4 fresh garlic cloves (This makes a pretty garlicy pesto. If you want a subtler garlic flavor, do 3 cloves.)
1/4 cup pepitas (toasted pumpkin seeds)
8-10 ounces arugula or other soft herb or green
1/2 cup grated Parmesan
3 T lemon juice
black pepper to taste
1/3 cup extra virgin olive oil
Boil pasta in water with 1 t salt until al dente. Drain and reserve a cup of pasta water.
1/4 cup pepitas (toasted pumpkin seeds)
8-10 ounces arugula or other soft herb or green
1/2 cup grated Parmesan
3 T lemon juice
black pepper to taste
1/3 cup extra virgin olive oil
Boil pasta in water with 1 t salt until al dente. Drain and reserve a cup of pasta water.
Coat salmon on all sides with 1 t Italian seasoning and 1/2 t salt. Air fry for 6 minutes, until salmon is medium rare. Set aside and let rest.
In a food processor, pulse garlic, pepitas, and remaining 1/2 t salt until finely minced and almost paste-like. Add remaining ingredients except olive oil. Turn on food processor and incorporate olive oil gradually by streaming it in. This will keep the pesto creamy and stop it from separating. If you have a smaller food processor, you may need to add the arugula in stages and wipe down the sides a few times. You're looking for a creamy but not overworked sauce with a few remaining minced bits of arugula.
Combine the pasta and pesto, adding reserved pasta water as needed to moisten. Flake salmon into inch-size chunks and fold into pasta. Serves 6.
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