Gennaro Contaldo's Salmon Pesto Pasta

On the table in 20mins

Serves 4


  • 250g penne pasta
  • 2 tbsp. olive oil plus a drizzle for serving
  • 200g skinless salmon fillets 
  • ½ onion, sliced   
  • 200g asparagus, cut into bite-sized pieces
  • 150g frozen peas
  • 100g baby spinach leaves
  • 1 jar Sacla’ Classic Basil Pesto 
  • Large handful fresh spring herbs, including mint, basil and parsley, roughly chopped 
  • Salt & black pepper to taste


Click on the image above to watch a video of Gennaro creating his delicious recipe of Salmon Pesto Pasta. 

  1. Cook the pasta in a pan of lightly salted boiling water, as per the pack instructions. 1-2 minutes towards the end of cooking, add the peas. Drain the pasta and peas, reserving a little of the cooking water for later.
  2. Heat 1 tbsp. of olive oil in a large deep sided frying pan.
  3. Lightly season the salmon fillets with a little salt and pepper and add to the pan. Cook for 1-2 minutes each side until lightly golden. Then place the fillets on a plate to keep warm.
  4. Heat the remaining oil in the pan, add the onion and soften for a few minutes. Add the asparagus and cook for another 1-2 minutes until just tender.
  5. Add the cooked pasta, spinach, peas and a little of the reserved cooking water to the pan then stir to combine.
  6. Stir in the Pesto and herbs then season with a little salt and pepper.
  7. Gently break apart the salmon and fold these flakes into the rest of the ingredients in the pan.
  8. Serve with a drizzle of olive oil.

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