Veggie-Packed Salmon Pesto Pasta
If you’re on the hunt for a deliciously vibrant meal that’s packed with flavor and nutrients, look no further than this Veggie-Packed Salmon Pesto Pasta. It’s not just a regular pasta dish; it’s a celebration of fresh vegetables, succulent salmon, and a rich pesto sauce that ties everything together beautifully. The combination of textures and flavors in this dish will make your taste buds dance, while the nutrition from the veggies keeps you feeling light and satisfied. Whether it’s a weeknight dinner or a special occasion, this dish is sure to impress!
Why It Works Every Time
This Veggie-Packed Salmon Pesto Pasta works seamlessly because of its balance of flavors and textures. The creamy, herbaceous pesto complements the flaky salmon perfectly, while the vibrant vegetables add both color and nutrition. The addition of lemon zest brightens the dish, enhancing the overall flavor profile. With easy-to-follow steps and minimal prep time, this recipe is perfect for busy weeknights or leisurely weekend cooking.
Ingredient Rundown
- 8 ounces pasta noodles – Any pasta shape you love will work; whole grain or gluten-free options are great choices!
- 1 tablespoon avocado oil – This oil is perfect for sautéing due to its high smoke point and mild flavor.
- 1 cup yellow onion, finely chopped – Adds sweetness and depth to the dish.
- 1 bunch broccoli, finely chopped – This adds a lovely crunch and is loaded with nutrients.
- 5 ounces baby spinach, finely chopped – A great source of vitamins and adds a beautiful green color.
- 1 cup frozen peas – Sweet and nutritious, these peas bring a nice pop of color and flavor.
- 1 to 1.5 pounds salmon, cut into bite-sized pieces – Rich in omega-3 fatty acids, salmon is the star of this dish.
- 4 tablespoons avocado oil – Used again for cooking the salmon, ensuring it’s tender and flavorful.
- 2 cloves garlic, minced – Adds an aromatic base that elevates the dish.
- 1 teaspoon paprika – This spice adds warmth and a hint of smokiness.
- 1 teaspoon onion powder – Enhances the savory flavor of the dish.
- Zest of 1 lemon – Brightens and freshens up the overall flavor.
- 1 cup basil pesto sauce – Use your favorite store-bought or homemade version for a burst of flavor.
Essential Tools for Success
- Large pot – For boiling the pasta and ensuring it cooks evenly.
- Skillet – To sauté the vegetables and cook the salmon to perfection.
- Spatula or wooden spoon – For stirring and mixing ingredients.
- Knife and cutting board – Essential for chopping veggies and salmon.
- Measuring cups and spoons – To ensure accurate ingredient quantities.
Cook Veggie-Packed Salmon Pesto Pasta Like This
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the 8 ounces of pasta noodles and cook according to package instructions until al dente. Once cooked, drain the pasta and set aside, reserving about 1 cup of the pasta water.
Step 2: Sauté the Vegetables
In a large skillet, heat 1 tablespoon of avocado oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the chopped broccoli and continue to cook for another 3-4 minutes until it’s tender. Finally, stir in the chopped baby spinach and frozen peas, cooking until the spinach wilts and the peas are heated through.
Step 3: Cook the Salmon
In the same skillet, push the veggies to one side and add 4 tablespoons of avocado oil. Increase the heat to medium-high and add the bite-sized pieces of salmon. Season with minced garlic, paprika, onion powder, and a pinch of salt and pepper. Cook the salmon for about 5-7 minutes, turning occasionally, until it’s golden brown and cooked through.
Step 4: Combine Everything
Once the salmon is cooked, lower the heat to medium and add the drained pasta to the skillet. Pour in the basil pesto sauce and lemon zest, mixing everything until combined. If the pasta seems dry, add reserved pasta water a little at a time until you reach your desired consistency.
Step 5: Serve It Up
Remove from heat and taste for seasoning. Adjust salt, pepper, or additional lemon zest as needed. Serve the Veggie-Packed Salmon Pesto Pasta immediately, garnished with extra pesto or fresh herbs if desired.
Fit It to Your Goals
- Protein Boost: Add more salmon or include chickpeas for a vegetarian option.
- Low-Carb Option: Substitute pasta with zucchini noodles or spaghetti squash.
- Extra Veggies: Feel free to toss in any seasonal veggies you have on hand, like bell peppers or asparagus.
- Vegan Version: Replace salmon with marinated tofu and use vegan pesto.
Chef’s Rationale
The beauty of this Veggie-Packed Salmon Pesto Pasta lies in its versatility and simplicity. The integration of healthy ingredients not only enhances the flavor but also makes it a wholesome meal. The salmon offers rich protein, while the vegetables contribute vital nutrients. The pesto serves as a delicious binding agent, elevating the entire dish into something special. This recipe encourages creativity, allowing you to make it your own by using seasonal produce or personal preferences.
Storage Pro Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish can be frozen for up to 2 months. Consider freezing the salmon and pasta separately for better texture upon reheating.
- Reheating: Gently reheat in a skillet over low heat, adding a splash of water or olive oil to prevent drying out.
- Freshness: For best results, add fresh pesto just before serving if you’re storing leftovers.
Veggie-Packed Salmon Pesto Pasta Q&A
Can I use a different type of fish instead of salmon?
Absolutely! Feel free to substitute salmon with another fish like trout or tilapia. You can also use shrimp for a different twist.
Is this recipe suitable for meal prep?
Yes! This dish is perfect for meal prep. Just store the components separately and combine when ready to eat for optimal freshness.
What can I add to enhance the flavor?
Consider adding crushed red pepper flakes for heat or a sprinkle of parmesan cheese for extra creaminess and flavor.
Can I make this pasta dish gluten-free?
Yes! Simply use gluten-free pasta noodles, and you’ll have a delicious gluten-free version of Veggie-Packed Salmon Pesto Pasta.
Don’t Miss These
- Sally’s Baking Addiction – For more delicious baking recipes.
- Pinch of Yum – Explore a variety of wholesome and creative recipes.
- Minimalist Baker – Check out plant-based recipes that are simple and satisfying.
- Food Network – For a plethora of recipe ideas and cooking tips.
Serve & Enjoy
Your Veggie-Packed Salmon Pesto Pasta is now ready to be enjoyed! This dish is not only a feast for the eyes but also a hearty meal that nourishes the body. Whether you’re sharing it with loved ones or treating yourself, the combination of flavors will surely leave you wanting more. Dive into this culinary adventure and savor every bite!
Veggie-Packed Salmon Pesto Pasta
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add the 8 ounces of pasta noodles and cook according to package instructions until al dente. Once cooked, drain the pasta and set aside, reserving about 1 cup of the pasta water.
- In a large skillet, heat 1 tablespoon of avocado oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the chopped broccoli and continue to cook for another 3-4 minutes until it’s tender. Finally, stir in the chopped baby spinach and frozen peas, cooking until the spinach wilts and the peas are heated through.
- In the same skillet, push the veggies to one side and add 4 tablespoons of avocado oil. Increase the heat to medium-high and add the bite-sized pieces of salmon. Season with minced garlic, paprika, onion powder, and a pinch of salt and pepper. Cook the salmon for about 5-7 minutes, turning occasionally, until it’s golden brown and cooked through.
- Once the salmon is cooked, lower the heat to medium and add the drained pasta to the skillet. Pour in the basil pesto sauce and lemon zest, mixing everything until combined. If the pasta seems dry, add reserved pasta water a little at a time until you reach your desired consistency.
- Remove from heat and taste for seasoning. Adjust salt, pepper, or additional lemon zest as needed. Serve the Veggie-Packed Salmon Pesto Pasta immediately, garnished with extra pesto or fresh herbs if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish can be frozen for up to 2 months; consider freezing the salmon and pasta separately for better texture.
- Gently reheat in a skillet over low heat, adding a splash of water or olive oil to prevent drying out.
- Add fresh pesto just before serving if you’re storing leftovers for the best flavor.
