Creamy Avocado Pesto Pasta with Salmon Bites
Regular pesto is great. Avocado pesto is better. And avocado pesto piled with seared wild Alaska salmon bites? That's dinner.
This recipe takes the classic basil-pine nut combo and blends in creamy avocado and fresh spinach for a sauce that's silkier, greener, and a little more indulgent than your average jar of pesto. Toss it with pasta, top it with tender salmon cubes, and you've got a restaurant-worthy dinner in about 20 minutes flat.
Why You'll Love It
Avocado brings a creaminess to this pesto that olive oil alone can't match, while the spinach adds a boost of color and nutrients without changing the flavor much at all. Pair that with perfectly seared salmon, golden and lightly crisped on the outside, tender on the inside, and every bite has that rich, satisfying combination of creamy, savory, and just a little bit fresh.
It's a great weeknight dinner, but honestly, it's good enough to serve to guests too.
What You'll Need
For the pesto:
- Avocado
- Fresh basil
- Fresh spinach
- Grated Parmesan
- Olive oil
- Garlic
- Pine nuts
- Black pepper
For the pasta and salmon:
- A wild Alaska salmon fillet
- Pasta of your choice
- Olive oil
How to Make It
Start with the pesto: blend the avocado, basil, spinach, Parmesan, olive oil, garlic, pine nuts, and black pepper in a food processor until smooth, then set it aside.
Next, sear your salmon. Heat a drizzle of olive oil in a pan over medium heat and cook the fillet for about three minutes per side, until it's lightly golden outside and still tender in the middle. Let it rest a moment, then cut it into bite-sized cubes.
While the salmon cooks, boil your pasta according to the package directions and drain well. Toss the warm pasta with the avocado pesto until every piece is coated, then top it with the salmon bites. Finish with a sprinkle of extra pine nuts and Parmesan shavings, and serve right away while everything's warm.
A Tip From Our Kitchen
Because avocado oxidizes quickly, this pesto is best made right before serving — it won't hold its vibrant green color as well as a basil-only pesto if it sits too long. If you're prepping ahead, a squeeze of lemon or lime blended into the pesto will help it stay fresh and bright for a few extra hours.
Ready to make this one tonight? Shop our wild Alaska salmon fillets and skip straight to the good part.
Recipe adapted from the Alaska Seafood Marketing Institute.
