Salmon-Pasta-with-Kale-Walnut-Pesto
The American Heart Association recommends eating fatty fish like salmon twice per week for the Omega-3 benefits. I enjoying pairing my salmon with whole wheat pasta tossed with a delicious kale walnut pesto sauce and spinach. This is a healthy, satisfying lunch or dinner that also works great as a post-workout meal.

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Start to finish: 25 minutes (with pesto already made)

Servings: 4

1 tablespoon olive oil

One 16-ounce package whole wheat or gluten-free spaghetti

4 ounces Heart-Healthy Kale Walnut Pesto<link: Heart-Healthy Kale Walnut Pesto>

2 cups fresh spinach leaves

Four 4-ounce salmon filets

Half a lemon (optional, to squeeze over salmon when finished cooking)

Sea salt and black pepper to taste

 

In a large pot, bring salted water to a boil. Cook pasta al dente (slightly firm) according to package instructions.

 

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Drain pasta and transfer to a large mixing bowl or back into the pot. Add about half of the Heart-Healthy Kale Walnut Pesto and mix well to coat the pasta. Add spinach leaves and toss. Cover and set aside to allow spinach leaves to wilt.

 

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Meanwhile, heat olive oil in a skillet over medium heat. Season salmon with salt and pepper to taste.

 

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Cook salmon until done, approximately 2 to 4 minutes on each side. (Tip: If cooking skin-on salmon, cook the skin side first, then flip; carefully peel the skin off while the other side is cooking.) Salmon is done when the middle can easily be separated with a butter knife; some translucent “raw” looking portions will remain. Remove salmon from pan and set aside.

 

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Portion spaghetti into bowls, and top each dish with a salmon fillet. If desired, squeeze a little lemon juice over salmon and pasta for a fresh flavor. Pair with a healthy salad for added heart-health benefits. Enjoy!