Salmon with Fusilli and Pesto makes a quick and easy dinner pasta with scroodles, healthy spinach and salmon in a creamy pesto sauce.
Salmon with Fusilli and Pesto
By Sue Lau | Palatable Pastime
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Salmon with Fusilli and Pesto is my recipe of the day with the blogging group From Our Dinner Table. Each Sunday we all group up to post recipes on a common topic. This week we are sharing seafood recipes.
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Bill and I are quite fond of salmon and enjoy using it in as many different ways as possible. He’s also a huge fan of fusilli pasta, or scroodles as we call them. Add in some spinach and pesto and you have a delicious, satisfying one dish meal.
You can prep your salmon however you like- poached, baked, steamed, even lightly grilled. It doesn’t very long to cook, and this whole dish comes together in no time. I hope you like it as much as we do!
From Our Dinner Table
Satisfying Seafood Recipes
- Fried Fish Fillets from That Recipe
- Gordon Ramsay Fish and Chips from Jen Around the World
- Linguine with Carbonara Clam Sauce from A Kitchen Hoor’s Adventures
- Salmon with Fusilli and Pesto from Palatable Pastime
- Skillet Shrimp Scampi from Cheese Curd In Paradise
- Smoked Salmon Quiche from Art of Natural Living
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
Salmon with Fusilli and Pesto
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Salmon with Fusilli and Pesto
Salmon with Fusilli and Creamy Basil Pesto
Ingredients
Pasta:
- 1-1/2 cups spinach fusilli pasta cooked according to package directions
- 5 ounces skinless boneless cooked salmon
Sauce:
- 1 clove garlic minced
- 8 ounces evaporated milk
- 1 tablespoon cornstarch
- 1 tablespoon roasted red peppers
- 1 tablespoon basil pesto
- 2 ounces cream cheese at room temperature
- 1 cup baby spinach leaves
- 1/4 cup shredded Parmesan cheese
Instructions
- Have salmon precooked with any skin and bones removed. Have cream cheese softened.
- Cook pasta; drain and set aside, keeping warm.
- Whisk cornstarch into evaporated milk.
- Add milk to a small saucepan and add the red peppers, pesto and cheese.
- Stir until it warms, thickens and cheese melts in.
- Add spinach leaves, Parmesan and salmon, stirring gently until fish heats and spinach wilts.
- Mix sauce gently with pasta and serve.
Notes
Nutrition
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