Pesto Salmon with Capellini and Blistered Tomatoes

When the basil goes crazy in the garden, it’s time to make pesto. There are so many delicious things that can be done with this simple sauce. This salmon recipe, using fresh pesto, is simple to make and is ready in under 30 minutes. The key is to have the pesto either in the freezer or in the jar on the shelf.

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Fresh Made Pesto

It starts with the fresh pesto. There are lots of good store bought options but if you have an herb garden, you most likely have basil. From there it’s easy to make and freeze pesto. Find the recipe for fresh pesto: HERE

Prep the salmon by rubbing olive oil all over then sprinkling with salt and pepper.

We prefer to use a grill basket to avoid sticking. Simply grill the salmon to your liking.

Once the salmon is cooked, bring inside and keep warm. Place a dollop of pesto on top and let it melt in.

Next, blister the tomatoes. Place a little olive oil in a skillet. Once the oil is shimmering add the tomatoes whole.

At this point your pasta water should be heating as well.

Let the tomatoes start to char as evenly as possible on all sides, shaking the pan gently to move them around. Once the tomatoes are done, remove carefully to a separate bowl and set aside. Turn the heat down in the pan to very low or off.

The smaller pasta noodles only take 4-5 minutes to cook. Once they are done, remove from the boiling water with tongs, then place in the same pan used to blister the tomatoes. Pour the pesto sauce over the pasta and toss to incorporate. At this point the sauce and pasta are not cooking, simply warming together.

Add the fresh parmesan and toss some more. Right before serving add the blistered tomatoes to the pasta.

Pesto Salmon

Super simple and ready in under 30 minutes. This same recipe would work with thin chicken breasts as well. For a real shortcut buy precooked chicken and salmon, and all that has to be done is the pasta and tomoatoes.

Yield: 4

Author: Jennifer Hipskind

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Grilled Salmon Pesto Over Capellini Pasta

Pesto Salmon with Capellini and Blistered Tomatoes, where every bite bursts with flavor, all made in just 30 minutes!

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 4 - 6oz. salmon filets
• 4 tablespoons Olive Oil (divided)
• Salt and Pepper to taste
• 12-18 cherry tomatoes, whole
• 1/2 cup Pesto sauce at room temperature. Recipe: HERE
• 1/4 cup (or more) Freshly Grated Parmesan Cheese
• Capellini Pasta (or any thin pasta noodle like Angel Hair)

Instructions

1. Preheat the grill to medium high.
2. Prep the salmon by rubbing 1-2 tablespoons oil all over. Lightly salt and then pepper the salmon.
3. Once the grill is hot, Place the grill basket on the preheated grill for a few minutes to get it hot. This will also help prevent sticking. Carefully place the salmon in a grill basket on skin side up. If not using a grill basket place skin side down first. Cook 4-6 minutes and turn the basket. Cook about 4 minutes more. The fish is done when it flakes easily with a fork. Remove from the basket to a dish and top with a dollop of pesto sauce Set aside and keep warm.
4. In a large pot begin heating the pasta water.
5. In a medium skillet on the stovetop warm 1 tablespoon of olive oil over medium heat until shimmering.
6. Add the tomatoes to the skillet. Let them begin to blister by shaking the pan frequently so the tomatoes soften and brown slightly but do not burst open. This should take 3-4 minutes. When the tomatoes are all blistered, remove to a warm bowl and set aside.
7. Boil the pasta according to the package instructions. Usually 3-4 minutes for Capellini.
8. Turn the heat on the skillet to very low or off. When the pasta is done, using tongs remove the pasta from the pot and place into the warm skillet. Add the pesto sauce and with the tongs, toss to incorporate. The pasta should be keeping warm not cooking.
9. Add 1/4 cup of parmesan cheese to the pesto pasta. Add salt and pepper to taste. Toss all together.
10. Add the tomatoes to the pasta. Either place in a large serving bowl or spoon into individual bowls. Serve with additional parmesan cheese on the side. Enjoy!