This Salmon, Pesto & Tomato Pasta Is Bursting with Summer Fl

• portioner: 4 servings
• total tid: 35 minutes

Ingredienser

8 ounces whole wheat fusilli

1 pound salmon filet

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil, divided

2 cups grape tomatoes, halved

¾ cup store-bought pesto, divided

½ teaspoon red pepper flakes (optional)

Vejledning

Bring a large pot of water to a boil. Add 8 ounces pasta; cook according to package instructions. Reserve ¼ cup pasta water; drain the pasta and set aside.

Meanwhile, sprinkle 4 salmon pieces with ¼ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the salmon skin-side down; cook for 4 to 5 minutes on each side or until an instant-read thermometer inserted in the thickest part registers 145°F. Transfer to a plate; wipe out the skillet.

Heat 1 tablespoon oil in the skillet over medium heat. Add halved tomatoes; sauté until softened and beginning to wrinkle, about 2 minutes. Add the cooked pasta, ½ cup plus 2 tablespoons pesto, the ¼ cup reserved pasta water and ½ teaspoon crushed red pepper (if using); stir until combined and the sauce has coated the pasta.

Spread 1½ teaspoons pesto on top of each piece of salmon. Serve the salmon on top of the pasta.