Reader Recipe: Pistachio-Pesto Salmon with Roasted Vegetables and Pasta

This is a sweet-looking recipe kindly offered up by site-reader Raspberry Sundae (that is her name, it seems). Thanks Ras!

it is with great trepidation that i offer this recipe for your consideration. (i feel as though i’m kneeling in the face of greatness)

out here on the west coast of canada we are lucky enough to get cheap, wild salmon fairly easily (stay away from that farmed atlantic stuff) (here we go off treading in those dangerous fresh v. farmed waters – step cautiously oh amateur idol of mine). i’m quantity challenged – i tend to just make stuff up as i go along, but please bear with me.

Pistachio-Pesto salmon with roasted vegetables and pasta


– Large Salmon fillets (enough for as many people as you are serving)

– good commercially prepared pesto (you could make your own – i have done this recipe with homemeade sundried tomato pesto to great success)

– 2 cups of shelled pistachios (of course this amount can be adjusted

– linguini or fettucine (enough to feed your horde)

– a selection of vegetables for roasting (mushrooms, tomatoes, zucchini, peppers, etc)

– red wine (isn’t it a sin to make pasta without drinking red wine?)


pour yourself a large glass of wine. don your apron (maybe this is just me – i’m a little messy).

roughly chop the vegetables and place in a large bowl. add a healthy spoonful of the pesto, some salt and pepper to taste, a scant amount of dried red chili pepper flakes and a splash of red wine. stir to coat, and place on a baking sheet in a 350 degree oven. roast for approx 15 minutes, or until the vegetables are tender. stir frequently.

while the vegetables are roasting, rinse the salmon fillets and pat dry. finely chop the pistachios and place in a pie plan or other shallow dish. spread a thin coat of the pesto over three sides of the fish (leaving, of course, the skin side). roll the fish fillets in the pistachios to coat the three sides. place on a baking pan, skin side down. when the vegetables are done roasting, swap them in the oven for the salmon. place vegetables covered dish in a warm place. bake salmon for about 15 minutes (depending on how thick your fillets are).

when you put the salmon in the oven, bring water for the pasta to a boil. cook according to directions. drain when done, and toss in a large dish with roasted vegetables and a spoonful or two of the pesto. place on a plate with a salmon fillet and serve with more wine. mmm yummy.

i don’t have any pictures.. i have no digital camera (she hangs her head in shame)… but i hope you give it a shot and enjoy it :)

1 thought on “Reader Recipe: Pistachio-Pesto Salmon with Roasted Vegetables and Pasta”

  1. Helen McNamara

    I agree with you on wanting only wild salmon. Do you know they use food colring to give farm ground that bright pink coloring.

    I was raised on the Northwest Pacific Coast where we were able to buy FRESH sea food right off the boats or at a dockside seafood market. I am so spoiled! I later lived where the Native Americans frequently brought my father, (the Postmaster of a small coastal town) both fresh netted King salmon from a nearby river AND wonderful smoked salmon!

    I also agree with your attitude on red wine (whether it is used in a recipe, or not. :>) My current fav. is Gallo Twin Valley Cabernet and I also like Sutter

    Cabernet. I don’t know if you can get either in Canada. I also like Paisano a”dago Red” with Italian food.

    Any way, thanks for the delicious sounding recipe. If I can get my hands on a fresh wild salmon fillet, I will try to build it. Thanks,

    Be safe

    P.S. My maternal ancestors come from the other side of Canada in the Maritime province of Prince Edward Island.

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