Creamy Salmon Pesto Pasta loaded with asparagus, pesto, and cherry tomatoes is my new favorite spring time meal. Whip it up on a busy weeknight and shake off every last thought of winter!
Seafood pasta has always been one of my favorite dishes. My first love was Red Lobster’s Seafood Alfredo, but over the years I’ve also enjoyed my fair share of Lobster Mac and Cheese and Angel Hair with Shrimp. Still, despite my affection for this classic combination, I’ve never once tried a pasta with fish.
This thought rocketed through my head as I scarfed down this Creamy Salmon Pesto Pasta. With each bite I wondered, WHY HAVE I NEVER DONE THIS BEFORE? Creamy pesto bowties are the perfect compliment for firm Sockeye Salmon. All those years wasted on pasta with grilled chicken when I could’ve been eating pasta with salmon. Pasta with salmon beats all other kinds of pasta.
I feel like fish kind of gets a bad rap for being finicky or difficult to cook. I know I thought that for years. In reality, fish is one of the easiest and fastest proteins you can cook, not to mention it’s chock full of good-for-you vitamins, minerals, and oils.
Case in point: this entire pasta dish comes together in just 30 minutes. With a healthy bunch of asparagus and cherry tomatoes thrown in, this quickly becomes a one pot meal. I like salmon cooked every which way, but I’ve found one method that really sends it over the top: bacon grease. That’s right, bacon strikes again! I like to cook a small amount of bacon to use as a garnish then cook the salmon in the leftover bacon grease. In less than 10 minutes, the salmon will be tender, flaky, and crazy flavorful.
This dish would be a great way to incorporate fish into your kid’s diets. If a naked salmon filet on their plates isn’t doing the trick, tossing the salmon with a creamy pasta might be just the thing you need to make them believers!
The sockeye salmon for this dish comes straight from Alaska, which produces five species of salmon, several varieties of whitefish, and numerous shellfish species which are available fresh, frozen, or canned year round. Alaska’s cold water provides the ideal environment for seafood with lean flesh, firm texture, and superior flavor, and because their fishing methods are grounded in strict conservation practices, you can be sure when you choose Alaska seafood it’s sustainably sourced.
Don’t go one more minute without some Salmon Pasta in your life. This easy spring meal will knock your winter socks off!
Creamy Salmon Asparagus Pesto Pasta
- 8 ounces bowtie pasta
- 1/2 lb. asparagus, woody ends trimmed, remainder chopped into 3 inch pieces
- 1/2 cup evaporated milk
- 1/2 cup shredded Parmesan cheese
- 3 Tablespoons basil pesto
- Salt and pepper to taste
- 3 frozen sockeye salmon filets, thawed
- 4 strips bacon
- 1/2 pint grape tomatoes, halved
- Cook the pasta according to package directions. When there are 4 minutes left in the cooking time, add the asparagus to the boiling water with the pasta. When pasta and asparagus are both tender, drain and put back in the pot. Stir in evaporated milk, Parmesan cheese, and pesto until smooth.
- Meanwhile, cut the bacon into small pieces and fry until crispy. Remove from the pan and place on a paper towel to drain. Remove all but 1 Tablespoon of the bacon grease from the pan. Add the salmon to the pan and cook until golden on the bottom (about 4 minutes). Flip the salmon and cook an additional 3-4 minutes or until the salmon flakes easily. Remove from the skillet and cut into bite sized hunks. Add the salmon to the pasta. Stir in grape tomatoes and serve warm with crumbled bacon on top.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.