Serves 10
20 min
Pasta with Salmon, Peas, and Pesto
Recipe GLPR60e880ff1cd9f8
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
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.
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.
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.
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.
In a small bowl, whisk together the pesto and yogurt until smooth and well combined.
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.
Break the cooked salmon into bite-sized pieces and fold gently into the pasta. Top with fresh chopped parsley and serve immediately.
