One Pan Salmon Pesto Pasta

Pat the salmon dry with paper towels. Season the flesh sides with garlic powder, dried thyme, salt, and pepper.

Heat olive oil in a large deep skillet over medium heat. Place the salmon fillets skin-side down in the pan. Cook for about 5–6 minutes or until the cooked (opaque) part reaches about halfway up the sides.

Flip and cook for an additional 4–5 minutes, or until the fish is opaque and flakes easily with a fork (see notes below for internal temp tips). Remove the salmon from the skillet and set aside. Once slightly cooled, peel off the skin if desired.

Carefully wipe out most of the excess oil from the skillet, leaving the browned bits (fond) in the pan. Add the broth and increase heat to medium-high. As the liquid heats, use a wooden spoon to scrape up the fond and deglaze the pan, this adds great flavor to the sauce.

Stir in the pasta and bring to a boil. Reduce the heat, cover, and simmer for about 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. If the pasta is uncooked and begins to stick to the pan, add an extra splash of broth or water until it is done cooking.

Stir in the jarred pesto, lemon juice (adjust to taste), and chopped sun-dried tomatoes. Stir until the sauce is heated through then remove from the heat.

Serve the salmon whole or flaked over the pasta. Taste and adjust seasoning if needed. Serve warm.