Salmon Pasta with Basil-Pepita Pesto


We are always looking for nut-free recipes for our daughter. The combination of salmon, asparagus, pasta, and basil pesto was a real hit with all of us!- Barb L.

Serves: 6


1 lb salmon fillet (try to get a fillet that is the same thickness throughout. By doing this, the fish will cook at the same rate)

1 tsp salt, divided

½ tsp black pepper, divided

1 cup fresh basil leaves

½ cup pepitas (pumpkin seeds)

1 clove garlic

3 Tbsp Flying Olive Basil plus a bit more for oiling the grill or grill pan

2 Tbsp warm water

1 pound farfalle (bow tie) or other medium pasta (the photo shows mini farfalle pasta)

1 bunch (about a pound) asparagus, trimmed and cut into 1 ½” pieces

Grated Parmesan cheese, if desired


Bring a large pot of salted water to a boil.

Heat the grill or a grill pan on medium-high.

Brush the salmon (for the grill) or oil the grill pan with a light brushing of Flying Olive Basil Extra Virgin Olive Oil. Season with ¼ tsp sat and the pepper. Set aside.

Combine ½ tsp salt, ¼ tsp pepper, the basil, pepitas, and garlic to a food processor. Process until finely chopped, scraping down the sides as needed. With machine running, gradually add the Flying Olive Basil Extra Virgin Olive Oil and the water. Continue to blend until smooth.

Add the pasta to the boiling water and cook 1 minute less than the package directions. Drain reserving 1 cup of the cooking water.

Place the salmon on the grill or in the grill pan. Cook about 9 minutes, turning once. After flipping the salmon, add the asparagus to the same pan and cook for about 3 minutes, turning often.

Place the pasta in a large bowl. Add the asparagus when done. Flake the salmon with a fork, discarding the skin, and toss with the pasta along with the pepita pesto. Add ¼ tsp salt and reserved pasta water as needed, about 1 Tbsp at a time, until sauce is smooth and creamy. Serve adding Parmesan cheese, if desired.

Submitted by Barb and Chuck L.