Kale and Pumpkin Seed Pesto Pasta with Salmon

pesto salmon pasta 1

Created by Wendy at Fit-and-Frugal.com

Prep Time: 15
Total Time: 30


  • 1 (8 oz) package Ancient Harvest Gluten Free Spaghetti (any shape will work)
  • 1 pound salmon fillet
  • Salt and fresh ground pepper to taste
  • 3 cups torn kale leaves, stems removed
  • 2 cloves garlic minced
  • ¼ cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup lightly toasted pumpkin seeds
  • ⅓ cup grated Parmesan cheese, plus extra for serving, *optional
  • ¼ cup olive oil


  1. To prepare salmon, heat broiler to low. Season salmon lightly with salt and fresh ground pepper to taste, and place on a foil-lined baking tray (or coated with cooking spray). Broil until cooked through, approximately 10 minutes. After allowing to cool, flake or cut into bite-size pieces.
  2. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water. Drain pasta, and return to pot.
  3. Combine kale, lemon juice, lemon zest, pumpkin seeds, and Parmesan cheese if using in a food processor. Pulse until finely chopped, stopping occasionally to scrape down the sides as needed. Process until a coarse paste forms. With motor running, gradually add oil and ¼ cup water; process until smooth, about 1 minute. Season to taste with salt and pepper.
  4. Add pesto to pasta; toss, adding reserved pasta water to coat as needed. Toss to combine, then stir in salmon. Serve with fresh black pepper and additional Parmesan, if desired.
Servings: 4