Best Salmon Pesto Spaghetti Recipes
SALMON PESTO 'SPAGHETTI'
I needed to clean out my freezer and threw this together. I was surprised at how good it was for being so simple. It is a recipe I will keep in mind next time I have extra pesto.
Provided by Anonymous
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
- Place spaghetti squash, cut-side up, on a baking sheet.
- Bake squash in the preheated oven until tender, 30 to 40 minutes; cool slightly. Shred the squash meat using a fork and discard peel. Transfer shredded squash to a baking dish.
- Place salmon in the prepared baking dish.
- Bake salmon in the preheated oven until the flesh flakes easily with a fork, 15 to 20 minutes. Cut salmon into 1/4-inch pieces.
- Decrease oven temperature to 250 degrees F (120 degrees C).
- Mix salmon, pesto, olive oil, garlic powder, and salt with the spaghetti squash. Cover dish with aluminum foil.
- Bake in the preheated oven until heated through, about 20 minutes.
Nutrition Facts : Calories 793.1 calories, Carbohydrate 16.4 g, Cholesterol 96.1 mg, Fat 66 g, Fiber 1.8 g, Protein 36.3 g, SaturatedFat 13.2 g, Sodium 564.1 mg, Sugar 0.1 g
SALMON SPAGHETTI SOUP WITH BROCCOLI PESTO
Try this twist on minestrone soup with salmon and a flavourful broccoli pesto. It's more substantial than the regular minestrone and full of omega-3
Provided by Sara Buenfeld
Categories Lunch
Time 50m
Yield Serves 4 (2 people over 2 days)
Number Of Ingredients 16
Steps:
- Heat the oil in a large deep-sided frying pan and fry the carrots, celery and onions over a medium heat for 8-10 mins until softened. Tip in the garlic, oregano and bouillon, then pour in 1 litre boiling water and the chopped tomatoes. Stir in the tomato purée, then cover and simmer for 10 mins.
- Break in the spaghetti (snap it into about three lengths), tip in the beans along with the water from the can, and simmer for 10 mins more.
- Stir in the chunks of salmon, then reduce the heat to low, cover and simmer for 5 mins.
- Meanwhile, for the pesto, cook the broccoli in boiling water for 5 mins, then cool quickly in a bowl of cold water. Drain well, then return to the bowl and use a hand blender to blitz it with the basil, lemon juice and olive oil to make a thick pesto.
- Ladle half the spaghetti mixture into two bowls and top with half the pesto. Scatter with some of the lemon zest, if you like, and a few basil leaves before serving. Cover and chill the remaining portions to serve another day. Will keep chilled for up to three days, or frozen for up to a month. Defrost thoroughly before reheating until piping hot.
Nutrition Facts : Calories 524 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 15 grams sugar, Fiber 14 grams fiber, Protein 38 grams protein, Sodium 1.3 milligram of sodium
PESTO SALMON & SPAGHETTI
A delicious Mediterranean inspired recipe using wholewheat spaghetti and canned wild salmon, easy peasy and ready in under half an hour!
Provided by chimane
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Bring a large saucepan of water to boil, add spaghetti and leave to boil for approx 15 minutes
- In a separate pan, heat the olive oil and add the chopped pepper, crushed garlic, chili flakes and mixed herbs, cook until the peppers are softening and then add the can of salmon, gently breaking it into flakes with a wooden spoon, add the spoonfuls of pesto and then pour in the chopped tomatoes, stir well and leave to simmer with a lid on for 10 minutes.
- Drain the spaghetti once cooked, tip the spaghetti into the pan of other ingredients and mix together, add black pepper to taste
- Toss in the handful of olives, stir and serve immediatley
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