Lemon Pesto Pasta With Salmon (gluten free & dairy free)
This tasty meal combines pesto and lemon penne pasta with salmon which is cooked in onion, garlic and paprika, green beans, peas, rocket and pumpkin seeds. It’s a speedy and tasty dish which can be ready in just 20 minutes. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions
Which dairy free green pesto do you use?
Any Free From green pesto would work however the most affordable and my favourite is the Asda Free From Green Pesto.
Which gluten free pasta do you use?
Again, any Free From pasta will work for this recipe. I’m a big fan of the Garofalo Penne Pasta and find this doesn’t fall apart like some other pastas, but I also like the Sainsbury’s Free From Penne which can be easier to get hold of.
How do you make sure the gluten free pasta doesn’t fall apart when cooking it?
My tricks when cooking gluten free pasta are to make sure you add plenty of water to the pan (more than you think you need), stir the pan constantly and drain a minute or two earlier than the packet states. This will stop it from breaking up like a lot of gluten free pasta can do.
How do I cook the salmon if I don’t have an air fryer?
You can also fry the salmon in a frying pan for the same amount of time using a little extra olive oil. Turn half way through cooking.
Can this be stored in the fridge and reheated?
I tend to find the salmon in this recipe is best served fresh and not reheated. However the pasta can be stored in an airtight container in the fridge for up to 3 days and reheated when needed.
Lemon pesto pasta with salmon
Ingredients
- 2 salmon fillets (skin removed and cut into large chunks)
- 1 teaspoon olive oil
- 1/2 teaspoon garlic granules
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 150 g gluten free penne pasta
- 200 g green beans
- 100 g frozen peas
- 3 tablespoons free from green pesto
- Juice of 1 lemon
- Salt & black pepper
- Handful of fresh rocket
- Handful of pumpkin seeds
Instructions
- Place your salmon chunks into a bowl and add olive oil, garlic granules, onion powder and paprika. Mix well until the salmon chunks are coated in the spices and set aside for 10 minutes.
- Meanwhile add your pasta to a saucepan with water and bring to the boil, cook according to the packet instructions (See FAQs for my tips to cooking gluten free pasta) adding the green beans and peas when there is 4 minutes of cooking time left. Drain the pasta and set aside.
- Once your salmon has been marinating for 10 minutes, place the chunks into your air fryer (you could also fry them in a frying pan for the same amount of time if you do not have an air fryer) and cook for around 7-8 minutes, until cooked through.
- Add pesto, lemon juice, salt and black pepper to the drained pasta and vegetables and mix well until coated.
- Serve the pesto pasta with rocket, the cooked salmon chunks and top with pumpkin seeds.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice