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Salmon Pesto Pasta with Crispy Panko Topping and Zucchini Noodles Recipe

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4.1 from 33 reviews

This Salmon Pesto Pasta recipe is a vibrant and healthy dish combining fresh homemade basil pesto, tender baked salmon fillets with a crispy Parmesan breadcrumb crust, and a mix of angel hair pasta and zucchini noodles. Perfect for a wholesome weeknight dinner, it delivers fresh herbaceous flavors balanced with rich, satisfying seafood and a light vegetable twist.

Ingredients

Pesto

  • 1 ½ cups lightly packed basil
  • ½ cup pine nuts, toasted
  • ½ cup grated Parmesan cheese
  • ¼ cup packed Italian parsley
  • 2 tablespoons fresh chives
  • 2 cloves garlic, peeled
  • ½ teaspoon Morton kosher salt
  • ⅓ cup + 2 tablespoons extra-virgin olive oil

Pasta and Zoodles

  • 1 ½ medium zucchini (or 2 small), spiralized
  • ½ teaspoon Morton kosher salt (plus more to taste)
  • 8 ounces angel hair pasta
  • ½ cup of the prepared pesto (or store-bought)

Salmon

  • 5 skin-on salmon fillets (4 ounces each, 1–1½ inches thick)
  • ¼ cup of the prepared pesto (or store-bought)
  • Morton kosher salt and black pepper, to taste
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons whole-wheat breadcrumbs (preferably Panko)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Heat your oven to 400°F (204°C) and position oven racks in the upper third and middle. Line a baking sheet with foil for easy cleanup.
  2. Make the Pesto: In a food processor, pulse the basil, toasted pine nuts, Parmesan, parsley, chives, garlic, and salt until finely chopped. With the processor running, slowly stream in the olive oil until the mixture emulsifies into a smooth pesto. Season with salt and pepper to taste. You can skip this step if using store-bought pesto.
  3. Prepare Zucchini Noodles: Toss the spiralized zucchini noodles with ½ teaspoon kosher salt in a colander set over a bowl and let them sit for 15 minutes to release excess water.
  4. Cook Pasta: Bring a large pot of salted water to a boil. Add angel hair pasta and cook until al dente according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta. Return the pasta to the pot and stir in ½ cup of pesto.
  5. Prepare Salmon for Baking: Pat the salmon fillets dry with paper towels and arrange skin-side down on the prepared baking sheet. Lightly season each fillet with salt and pepper. If the fillet ends are thin, tuck them under slightly for even cooking. Spread about 1 tablespoon of pesto over the top of each fillet.
  6. Add Parmesan Breadcrumb Topping: Combine the grated Parmesan and whole-wheat breadcrumbs. Evenly spoon this mixture over the pesto-coated salmon fillets, pressing lightly so it adheres.
  7. Bake and Broil Salmon: Bake the fillets on the middle rack until nearly cooked through and a thermometer inserted into the thickest part reads 120°F (49°C), about 8–10 minutes. Begin checking at 6 minutes if your fillets are thinner. Then switch the oven to broil, move the baking sheet to the top rack, and broil until the topping is golden brown and crispy and the internal temperature reads 140°F (60°C), approximately 3 minutes.
  8. Drain and Combine Zoodles with Pasta: After the zucchini noodles have released water, squeeze them gently to remove as much excess liquid as possible, discard the liquid, and add the zoodles to the pot with the cooked pasta and pesto. Toss gently to combine, adjusting the consistency with reserved pasta water in ¼ cup increments if needed. Season with salt and pepper to taste.
  9. Serve: Plate the pesto pasta and zoodles, top with baked salmon fillets, and garnish with additional Parmesan cheese, extra pesto, and a squeeze of fresh lemon juice if desired.

Notes

  • You can use store-bought pesto to save time, though homemade pesto adds a fresher flavor.
  • Be sure to squeeze as much liquid as possible from the zucchini noodles to avoid a watery pasta dish.
  • Cooking times for salmon can vary depending on thickness; use a thermometer to ensure perfect doneness.
  • Whole-wheat breadcrumbs add a nice texture and whole grain benefits; Panko crumbs will give extra crispiness.
  • This recipe is great for meal prep and leftovers refrigerate well for up to 2 days.

Find it online: https://justsosavory.com/salmon-pesto-pasta-with-crispy-panko-topping-and-zucchini-noodles-recipe/