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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!
Course Main Course
Cuisine American, Italian
Keyword fettuccini, pesto pasta, salmon
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings
Author Winnie Liong


  • 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!