Spaghetti With Pesto And Grilled Salmon Recipes

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SPAGHETTI WITH PESTO AND GRILLED SALMON



Spaghetti with Pesto and Grilled Salmon image

The Spaghetti with Pesto and Grilled Salmon recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 40m

Yield 4

Number Of Ingredients 12

18 ozs Spaghetti
salt
2 handfuls Basil
2 garlic cloves
3 Tbsps olive oil
3 Tbsps Pine nuts
3 Tbsps Parmesan (freshly grated)
6 sun-dried tomatoes
4 pcs Salmon (about 4-5 ounces each)
1 Tbsp butter
6 Tbsps Whipped cream
Basil (for garnish)

Steps:

  • Cook pasta in plenty of salted boiling water until al dente, according to package directions. Drain and rinse. Meanwhile, rinse basil and shake dry. Peel garlic and cut into quarters. In a mortar and pestle, combine basil, garlic, olive oil, pine nuts and Parmesan. Finely grind into pesto. Cut sun-dried tomatoes into strips.
  • Rinse salmon and pat dry with paper towels. Season with salt and pepper. In a grill pan, cook salmon on both sides, 6-8 minutes total.
  • Heat butter in a pan. Add spaghetti and cook, stirring, until heated through. Add cream and cook 1-2 minutes. Remove from heat and stir in pesto. Season with salt and pepper.
  • Divide spaghetti among plates and top with grilled salmon fillets. Garnish with sun-dried tomatoes and basil leaves.

Nutrition Facts : Calories 337.15 kcal, Fat 6.49 g, SaturatedFat 4.87 g, Protein 11.03 g, Carbohydrate 16.01 g, Sugar 0 g, Cholesterol 21.26 mg

PESTO GRILLED SALMON & PASTA



Pesto Grilled Salmon & Pasta image

Easy and simple to make, pesto grilled salmon is cooked on the grill and then served on a bed of creamy pasta for a delicious summer time meal

Provided by Yumna Jawad

Categories     Main Course

Time 30m

Number Of Ingredients 11

1 pound Delallo Spirali Pasta
Kosher salt (to taste)
3 lemons (divided)
1 6 ounce jar Delallo pesto
2 tablespoons olive oil
1 ½ pounds salmon fillets (skin removed and cut into 1-inch squares)
3 tablespoons unsalted butter
½ cup freshly grated Parmesan cheese
freshly cracked black pepper (to taste)
Fresh basil (for garnish)
Red chili flakes (for serving)

Steps:

  • Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water and drain.
  • Soak wooden skewers, at least 1 hour. Preheat a grill or grill pan to medium high heat. Clean and oil the grates with the olive oil, if necessary.
  • Trim the ends of 2 lemons and thinly slice. Add the salmon cubes and lemon slices folded in half by alternating onto skewers (make 5-6 skewers). Brush both sides of skewered salmon with half the pesto.
  • Carefully place salmon skewers onto the grill. Grill until salmon is cooked through and opaque, 4 minutes per side.
  • Return drained pasta to the same pot over low heat and add butter, Parmesan, remaining pesto (about ½ cup), and juice of remaining lemon. Season to taste with salt and black pepper. Add in reserved pasta water gradually until the sauce is glossy.
  • Garnish with fresh basil and chili flakes and top with the salmon skewers. Serve immediately.

Nutrition Facts : Calories 518 kcal, Carbohydrate 48 g, Protein 28 g, Fat 24 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 64 mg, Sodium 345 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving

PESTO SALMON PASTA



Pesto Salmon Pasta image

Pesto salmon spaghetti is a quick and elegant recipe that combines cream, sour cream, leftover grilled salmon, and pasta.

Provided by Linda Larsen

Categories     Dinner     Entree     Pasta

Time 25m

Yield 6

Number Of Ingredients 6

2 grilled salmon steaks
1 (16-ounce) package spaghetti pasta
1 (12-ounce) container basil pesto
1 cup heavy cream
1 cup sour cream
1/2 cup Parmesan cheese, grated and divided

Steps:

  • Gather the ingredients.
  • Remove the skin and bones from the cooked salmon.
  • Gently break into large pieces. Set aside.
  • Bring water to boil in a large pot over high heat. Add some salt to the boiling water, then add the pasta and stir.
  • When you've added the pasta to the water, whisk together the pesto, cream, and sour cream in a large saucepan. Heat this mixture over medium-high heat for 3 to 4 minutes, stirring frequently with a wire whisk.
  • Stir the salmon pieces into the cream mixture with a wooden spoon and continue heating over low heat; the mixture will start to simmer .
  • Drain the pasta when it is cooked to al dente .
  • Add the drained pasta to the salmon mixture along with half of the Parmesan cheese.
  • Turn the heat for the saucepan to medium and cook, tossing the mixture gently with tongs until the spaghetti is coated and the mixture is thoroughly heated.
  • Serve immediately with the remainder of Parmesan cheese. Enjoy!

Nutrition Facts : Calories 927 kcal, Carbohydrate 32 g, Cholesterol 164 mg, Fiber 2 g, Protein 42 g, SaturatedFat 23 g, Sodium 984 mg, Sugar 4 g, Fat 71 g, ServingSize 6 Portions (6 Servings), UnsaturatedFat 0 g

PESTO GRILLED SALMON



Pesto Grilled Salmon image

Buttery, colorful and flaky, this rich and impressive salmon will be a family favorite in moments. Five smart ingredients, and you'll have just the leftovers you need for tomorrow night's pasta dish. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 5

1 salmon fillet (3 pounds)
1/2 cup prepared pesto
2 green onions, finely chopped
1/4 cup lemon juice
2 garlic cloves, minced

Steps:

  • Place salmon skin side down on lightly oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5 minutes., In a small bowl, combine the pesto, onions, lemon juice and garlic. Carefully spoon some of the pesto mixture over salmon. Grill until fish flakes easily with a fork, 15-20 minutes longer, basting occasionally with remaining pesto mixture.

Nutrition Facts : Calories 262 calories, Fat 17g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 147mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

SALMON PESTO PASTA



Salmon Pesto Pasta image

This simple, flavorful dish is filling and super-quick to make. It can be served hot or chilled, making it perfect for either an easy dinner or picnic lunch.

Provided by Danielle Alex

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

Kosher salt
One 16-ounce box fusilli pasta
2 tablespoons olive oil
1 large red bell pepper, cut into small dice
1 pound skinless salmon fillet, cut into 1/2-inch cubes
1/4 teaspoon red pepper flakes, optional
1/4 teaspoon cracked black pepper
Juice of 1/2 lemon
1 1/2 cups lightly packed basil leaves, plus more for garnish
1 large clove garlic
1/4 cup pine nuts, toasted (see Cook's Note)
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/2 cup extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano, plus more for garnish (optional)

Steps:

  • Bring a large pot of water to a boil over high heat. Add a large pinch of salt and cook the pasta according to package directions for al dente, about 8 minutes.
  • Meanwhile, place a large skillet over medium-high heat. Add the oil and bell pepper. Cook until the bell pepper starts to soften, about 1 minute. Add the salmon and red pepper flakes, if using, to the skillet and sprinkle with salt and the black pepper. Cook for about 2 minutes without stirring. Then continue cooking and stirring until the salmon is cooked through, about 2 minutes. Add the lemon juice. Transfer the mixture to a large bowl and set aside.
  • For the pesto: Place the basil, garlic, pine nuts, salt and black pepper in a blender. Start on low speed, then increase to medium. With the motor running, slowly drizzle in the olive oil and blend until smooth. Stop the blender and scrape down the sides. Add the cheese and blend a few seconds just to incorporate. Taste and adjust the seasoning.
  • Drain the pasta and add it to the bowl with the salmon. Add the pesto and toss. Taste and adjust the seasoning. Serve immediately, or refrigerate until chilled. Finish with basil leaves and grated cheese if desired.

GRILLED SALMON WITH PESTO CRUST



Grilled Salmon With Pesto Crust image

Start with the great taste of grilled salmon then finish under the broiler to form a crust of homemade pesto. This recipe is easy to make, but tastes and looks like a gourmet meal.

Provided by LAURAVC

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 35m

Yield 4

Number Of Ingredients 7

¼ cup pine nuts
½ cup coarsely chopped fresh basil
¼ cup grated Parmesan cheese
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste
1 pound salmon fillet

Steps:

  • Heat a small skillet over medium heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
  • Blend basil, Parmesan cheese, toasted pine nuts, and garlic in a blender until a thick paste forms. Gradually stream olive oil into blender and continue blending until desired consistency of pesto is reached; season with salt and pepper.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides of salmon with salt and pepper.
  • Place salmon, skin-side down, onto grill grates; close grill and cook until salmon is about 2/3 done, 8 to 15 minutes. Remove salmon from grill using a spatula and transfer to a baking sheet, skin-side down. Spread pesto evenly over the salmon. Save extra pesto for another use if there are leftovers.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil salmon until fish flakes easily with a fork and pesto is bubbling, about 5 minutes.

Nutrition Facts : Calories 354.3 calories, Carbohydrate 1.8 g, Cholesterol 81.4 mg, Fat 25.6 g, Fiber 0.5 g, Protein 28.3 g, SaturatedFat 4.6 g, Sodium 174.3 mg, Sugar 0.3 g

LINGUINE WITH FRESH SALMON AND PESTO SAUCE



Linguine With Fresh Salmon and Pesto Sauce image

Provided by Pierre Franey

Categories     dinner, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 1/3 cups fresh basil leaves
1/2 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons pine nuts
1 tablespoon coarsely chopped garlic
Salt and freshly ground pepper to taste
1/2 cup grated Parmesan or pecorino cheese
1 1/4 pounds boneless, skinless salmon fillets
3/4 pound linguine
4 quarts water
1 teaspoon hot red pepper flakes
3 tablespoons finely chopped shallots

Steps:

  • Remove and discard all tough stems from the basil. Put 2 cups of the basil leaves in the container of a food processor. Add the 1/2 cup of oil, pine nuts, garlic, salt and pepper. Blend well to a fine texture. Add the cheese, and blend quickly.
  • Cut the salmon on the diagonal into 1-inch thick slices.
  • Lightly salt the water, and cook the linguine until al dente. Drain, but reserve 1/4 cup of the cooking liquid. Return the pasta to the pot in which it was cooked. Add half of the pesto sauce, the reserved cooking liquid, salt and pepper. Blend well, and keep warm.
  • Meanwhile, add the remaining 1 tablespoon of oil to a nonstick skillet large enough to hold the salmon in one layer. Add the salmon slices, and season with salt, pepper and pepper flakes. Cook, stirring about 1 minute. Add the shallots, cook and stir 1 minute more. Keep warm.
  • Divide the linguine equally on each of 4 serving plates. Spoon equal portions of the salmon mixture over each, and drizzle the remaining pesto sauce over all. Garnish with the remaining 1/3 cup basil leaves. Serve immediately.

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