By Grocery List Plus Editorial Staff | Published on June 14, 2026

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Pasta with Salmon, Peas, and Pesto

Serves 10

214 cal · 20 min

Pasta with Salmon, Peas, and Pesto

Recipe GLPR60e880ff1cd9f8

4.3(1)
Italian
Main Course
20 min
214 cal
Servings: 10
Stovetop
SNAP eligible

A light and fresh Nordic-inspired pasta dish that combines delicate salmon fillets with vibrant pesto, tender peas, and a silky yogurt sauce. Ready in just 20 minutes, this elegant one-pan dinner is both nutritious and satisfying, finished with bright fresh parsley.

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Ingredients

1 pound dried tagliatelle pasta

1 pound salmon fillet

1 tablespoon extra virgin olive oil

1 cup vegetable stock

4 tablespoons fresh pesto

1/2 pound frozen or fresh peas

1/2 cup plain yogurt

3 tablespoons fresh chopped parsley

Directions

  1. Bring a large pot of salted water to a boil and cook the tagliatelle according to package directions until al dente, about 8-10 minutes. Drain and set aside.

  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Pat the salmon fillet dry and season lightly with salt and pepper. Place skin-side up in the skillet and cook for 4-5 minutes until the flesh side is golden.

  3. Flip the salmon and add the vegetable stock to the skillet. Reduce heat to medium and simmer for 3-4 minutes until the salmon reaches an internal temperature of 145°F at its thickest point.

  4. Remove the salmon from the skillet and set aside. Add the peas to the remaining stock and simmer for 2-3 minutes until heated through.

  5. In a small bowl, whisk together the pesto and yogurt until smooth and well combined.

  6. Add the cooked pasta and pesto-yogurt mixture to the skillet with the peas and stock. Gently toss to combine over low heat until the sauce coats the pasta, about 1-2 minutes.

  7. Break the cooked salmon into bite-sized pieces and fold gently into the pasta. Top with fresh chopped parsley and serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

This dish hits the middle ground well for Charlotte cooks. Salmon, peas, and pasta are standard stock at Harris Teeter, Food Lion, Kroger, and Walmart; pesto is available everywhere, though homemade costs less than jarred if you have fresh basil in season—buy it at the farmers market in summer for real savings. The real prep time is closer to 30 minutes once you account for bringing pasta water to a boil, cooking the pasta itself, and searing the salmon properly; the stated 20 minutes assumes everything is happening in parallel and the salmon is thin. Cost per serving lands around $2–$2.50 when you buy decent salmon (not premium center-cut), which is reasonable for a protein-forward weeknight. The yogurt at the end feels like a smoothing agent rather than a necessary flavor, and the dish does not reheat gracefully once the salmon dries out, so plan to serve it fresh. Ten servings is on the generous side; this works better as written for a crowd or as a batch to portion out immediately.

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