Pesto Grilled Salmon & Pasta

5 from 34 votes

Easy and simple to make, pesto grilled salmon is cooked on the grill and then served on a bed of creamy pasta for a delicious summer time meal

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 518kcal

Author Yumna Jawad

Equipment

Ingredients

1 pound Delallo Spirali Pasta
Kosher salt to taste
3 lemons divided
1 6-ounce jar Delallo pesto
2 tablespoons olive oil
1 ½ pounds salmon fillets skin removed and cut into 1-inch squares
3 tablespoons unsalted butter
½ cup freshly grated Parmesan cheese
black pepper to taste
Fresh basil for garnish
Red chili flakes for serving

Instructions

Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water and drain.
Soak wooden skewers, at least 1 hour. Preheat a grill or grill pan to medium high heat. Clean and oil the grates with the olive oil, if necessary.
Trim the ends of 2 lemons and thinly slice. Add the salmon cubes and lemon slices folded in half by alternating onto skewers (make 5-6 skewers). Brush both sides of skewered salmon with half the pesto.
Carefully place salmon skewers onto the grill. Grill until salmon is cooked through and opaque, 4 minutes per side.
Return drained pasta to the same pot over low heat and add butter, Parmesan, remaining pesto (about ½ cup), and juice of remaining lemon. Season to taste with salt and black pepper. Add in reserved pasta water gradually until the sauce is glossy.
Garnish with fresh basil and chili flakes and top with the salmon skewers. Serve immediately.

Notes

Storage: Store the salmon kabobs in an airtight container and they will keep well in the fridge for 2 to 3 days. They are best reheated in the oven, covered with foil, at 350F until warmed through.

Nutrition