Pesto Spaghetti with Roasted Tomatoes and Grilled Salmon

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With the summer solstice just around the corner and the warm weather set to stay for a while, I am making the most out of summer. On hot, summer days, the last thing I want to do is stand over a steaming stovetop for a long time. And, hence always on the lookout for no-fuss quick recipes that make dinner time a breeze!

Nothing smells like summer quite as much as fragrant basil. With a bountiful harvest of basil in my balcony garden, homemade pesto sauce is a must in our household.

Pesto is a traditional Italian sauce made with fresh basil leaves, pine nuts, garlic, salt, Parmesan cheese, and olive oil. It’s simple, flavorful, and can be so prepared easily at home. While store-bought ones taste good, nothing compares to the flavor of homemade!

Basil pesto spaghetti topped with juicy, roasted tomatoes and grilled salmon- this recipe has got all the flavors of summer packed into it! It is a healthy, light, and satisfying meal that always gets rave reviews!

The simple act of roasting the tomatoes enhances their flavor and takes the pasta to the next level.

If you are not so fond of salmon, you can replace it with chicken, or you can also keep it vegetarian, and it will still taste amazing.

Are you looking for other Pasta Recipes? You can also check out my Spicy Sausage Pantry Pasta , Spaghetti with Chicken Meatballs and Southwest Pasta Salad

If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.

    For the pesto sauce
  • ½ cup raw unsalted pine nuts or cashews
  • ½ cup grated Parmesan cheese
  • 2 medium garlic cloves
  • 2 cups fresh basil
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • ½ cup olive oil

  • For the Grilled Salmon
  • 5 salmon fillets
  • 2 tbsp olive oil
  • 2 tsp paprika powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp pepper

  • For the Pasta and Roasted Tomatoes
  • 300 g spaghetti
  • 250g cherry tomatoes , halved
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • Grated Parmesan Cheese for sprinkling (optional)

  1. In a skillet, toast the pine nuts/cashews over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove the nuts to a bowl and allow them to cool slightly. This step is totally optional, but brings out a more robust flavor.
  2. In a blender, pulse together basil, garlic and pine nuts/cashews. Then, slowly pour in the olive oil. Add in parmesan cheese, season with salt and pepper and blend for another minute.
  3. Preheat oven to 425 degrees F. Toss the cherry tomatoes with 1 Tbsp olive oil and season with salt and pepper to taste. Spray a baking sheet with non-stick cooking spray and spread tomatoes into an even layer on baking dish and roast in preheated oven for 10 - 15 minutes, until soft.
  4. Prepare the spaghetti in a pot of boiling water until al dente.
  5. Toss drained spaghetti with the prepared pesto sauce. Season with salt and pepper as per your taste.
  6. For the grilled salmon, mix the salt, pepper, oregano, onion powder and paprika powder together.
  7. Coat the salmon fillets with a small amount of oil.
  8. Generously sprinkle the fillets with the spice mix all over.
  9. In a large heavy-bottomed skillet, heat 1 tablespoon of oil over medium heat. Once the oil is hot, add the fillets and cook for about 4-5 minutes.Flip the fish over and cook for an additional 3-4 minutes until they are crispy (the time will depend on the thickness of the fillet). Be careful while flipping the salmon, or else they might break.
  10. Top the prepared pesto spaghetti with roasted tomatoes and the grilled salmon. Sprinkle with additional parmesan if desired.


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