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Easy Veggie-Packed Salmon Pesto Pasta photo

Veggie-Packed Salmon Pesto Pasta

This Veggie-Packed Salmon Pesto Pasta is a vibrant, delicious meal bursting with flavor and nutrients!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Salmon
  • 8 ounces pasta noodles Any shape you love, whole grain or gluten-free options are great choices.
  • 1 tablespoon avocado oil For sautéing vegetables.
  • 1 cup yellow onion finely chopped
  • 1 bunch broccoli finely chopped
  • 5 ounces baby spinach finely chopped
  • 1 cup frozen peas
  • 1 to 1.5 pounds salmon cut into bite-sized pieces
  • 4 tablespoons avocado oil for cooking the salmon
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 zest lemon
  • 1 cup basil pesto sauce store-bought or homemade

Equipment

  • Large pot
  • Skillet
  • Spatula or wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

Cooking Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.