Salmon and pesto spaghetti

Salmon and pesto spaghetti

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 to 4
Author Connie Veneracion


  • 150 grams spaghetti
  • 100 grams fresh salmon (thawed if frozen)
  • 1/4 cup pesto (or more)
  • grated cheese for garnish


  • Cook the spaghetti according to package directions.
  • While the pasta cooks, slice the salmon as thinly as you can without breaking the flesh.
  • Make the pesto if you’re in the mood for home made. Otherwise, just measure the amount you need.
  • Drain the pasta without rinsing in cold water and place in a large bowl. Add the sliced salmon.
  • Reserve about two tablespoonfuls of pesto and pour the rest over the salmon and spaghetti.
  • Toss gently. The heat of the newly cooked pasta will partially cook the salmon so that the edges turn opaque. If you do not like raw fish, heat a tablespoonful of pesto in a small pan, add the salmon and cook just until the flesh turns opaque. Then, add to the pasta and toss with the rest of the pesto.
  • Salmon and pesto spaghetti
  • Transfer the salmon and pesto spaghetti to a serving bowl or platter, garnish with grated cheese and drizzle the reserved pesto.