Pesto Pasta with Broccoli & Salmon

Recipe courtesy of I am a Food Blog



3 cloves garlic

2 tablespoons pine nuts

2 tablespoons parmesan

3 tablespoons olive oil

1 cup parsley leaves only, packed

juice 1/2 lemon

zest 1 lemon

salt and pepper

2 cups broccoli, cooked

4 ounces of your favorite pasta

1 small salmon fillet cut in two



  1. Toast the pine nuts in a dry pan over low heat shaking the pan often. The nuts take on a gorgeous golden brown color and will start smelling divine within minutes. Keep a close eye on them so they don’t burn.
  2. While your pine nuts come down to room temperature, set a pot of salted water on to boil for your pasta and roughly chop the parsley leaves.
  3. In a mortar and pestle, smash the garlic until smoothish and add the pine nuts. Continue to grind away until everything comes together in a paste. Stir in the oil until well incorporated and add the cheese and parsley. Give it a quick mash and taste, adding lemon juice, zest and salt and pepper as you see fit.
  4. Cook your pasta according to the package instructions. While the pasta is cooking, heat up a small amount of olive oil in a frying pan. Raise the heat to medium-high and place the salmon in the pan, skin side down. Cook until the skin is crisp and brown, about 4 minutes. Turn and cook another 3 minutes or so. The salmon should flake easily when it is done. Season with salt and pepper.
  5. By now your pasta should be cooked. Drain, but reserve some of the cooking liquid. Toss the hot pasta with the cooked broccoli and some pesto. Start by adding 2 tablespoons of pesto and add more as needed. To loosen the sauce a bit, add the reserved pasta water a tablespoon at a time. Mix well and enjoy hot with the salmon filet on top.



This pesto is quite garlicky, which is how we like it, but if you’re not such a garlic fiend, 1 or 2 cloves will be plenty.