Salmon Pesto Pasta (Dairy-Free)
Baked salmon tossed with dairy-free pesto, fettuccini and lots of veggies! A nutritious and tasty meal you can make under 30 minutes!
Servings 4 servings
- 2 salmon filets
- 2 teaspoons olive oil
- 2 garlic cloves minced
- sea salt and pepper to taste
- 2 cups broccoli florets
- 1/2 onion diced
- 1 zucchini sliced and halved
- 1 bell pepper, diced
- 1/2 cup chopped tomatoes
- 8 oz linguine
- 3/4 cup dairy-free pesto
Preheat oven to 425F. Prepare baking tray with liner and add salmon filets. Brush olive oil on top and sprinkle minced garlic, salt and pepper. Bake for 15 minutes.
Prepare pasta according to package instructions. Drain and leave to side.
Preheat pan with olive oil to medium heat. Add broccoli, onion, zucchini and bell peppers. Cook until soft, then add in chopped tomatoes.
Toss in linguine and pesto. Add in chunks of baked salmon and toss together until just combined. Serve with red pepper flakes on top!