This simple gluten-free salmon pesto pasta recipe takes less than 30 minutes to make and includes simple ingredients that come together for a fast, family-friendly weeknight meal.
18ouncesgluten-free egg fettuccine noodlesor alternative gluten-free pasta
1/2cuppestojarred or homemade
For the Tomatoes
2cupsgrape tomatoes
1/4tspkosher salt
Instructions
For the Pasta
Start by preparing the egg fettuccine, or alternative gluten-free pasta, as directed on the packaging. Once the pasta is cooked and drained, mix in 1/2 cup of jarred pesto and set it aside.
For the Salmon
Heat 1 tablespoon of avocado oil in a large pan (I used a cast iron pan, which gives a fantastic sear) over medium-high heat. Coat the pan with the oil. Season the salmon filets with kosher salt and fresh ground pepper, then add the filets, skin side up, to the hot oil. Cook the salmon for four minutes, then flip the filets and sear the skin side down for another four minutes. If your fish is thick, you can also sear each side of the filet for 1-2 minutes. Remove the salmon from the pan and place the filets on a serving dish.
For the Tomatoes
In the same pan used to cook the salmon, reduce the heat to medium and add the grape tomatoes, mixing them often as they brown and blister over the next 5-6 minutes. Season the tomatoes with salt, to taste, and serve on top of the pesto pasta and salmon.
Notes
The oils left over from the salmon should be sufficient for cooking the grape tomatoes. If the pan becomes dry when cooking the tomatoes, add a bit more oil.Toppings: If your family eats dairy, you could top the dish with shredded parmesan cheese. You could also add extra pesto sauce and even some lemon juice on top to elevate the dish's overall flavor