Salmon, Pesto & Tomato Pasta
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Bright, effortless, and satisfying—this Salmon, Pesto & Tomato Pasta brings flaky salmon, sun-warmed cherry tomatoes, and garlicky pesto together with whole-wheat pasta for a Mediterranean-style weeknight win. Ready in just 35 minutes and could not be simpler.
![[TGV] Resized Photos (18) Large.jpeg](https://thegrayvine.com/data/attachments/66/66363-c989048883a480131cd46e1c03d42b51.jpg "[TGV] Resized Photos (18) Large.jpeg")
Ingredients:
![[TGV] Resized Photos (18) Large.jpeg](https://thegrayvine.com/data/attachment-images/5/3/4/c/c5fd8644458eb6ebc14f60212769915b/66363-%5BTGV%5D%20Resized%20Photos%20%2818%29%20Large.jpeg "[TGV] Resized Photos (18) Large.jpeg")
Image source: EatingWell
Ingredients:
- 8 oz whole-wheat fusilli (or other long pasta)
- 1¼ lb salmon with skin, cut into 4 pieces
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp extra-virgin olive oil, divided
- 2 cups grape (or cherry) tomatoes, halved
- ¾ cup store-bought pesto, divided
- ½ tsp crushed red pepper (optional for heat)
- Cook the pasta in a large pot of boiling water according to package directions. Reserve ¼ cup of pasta water, then drain and set aside.
- Pat salmon pieces dry, season with salt and pepper. In a large nonstick skillet over medium heat, heat 1 tbsp oil; add salmon skin-side down. Cook 4–5 minutes per side, until salmon reaches an internal temperature of 145 °F. Transfer to a plate, then wipe out the skillet.
- Add the remaining 1 tbsp oil to the skillet, then sauté the halved tomatoes for about 2 minutes until just softened and beginning to wrinkle.
- Add cooked pasta, ½ cup pesto plus the pasta water, and crushed red pepper if using. Stir until everything is coated in the vibrant, silky sauce.
- Top each salmon piece with 1½ tsp pesto, then serve the fillets nestled atop the pasta.
