Today is a special day: Flight Pantry turns two months old! And we couldn’t be happier to have you along for this delicious journey. Thank you to everyone who’s been reading, commenting, trying recipes, and sharing this cozy virtual kitchen with so much love. You make this project even more rewarding.
To celebrate, I’m sharing a dish that’s simple, elegant, and full of flavor: tagliatelle with pesto and grilled salmon. It’s one of those meals that looks like it came out of a restaurant kitchen—but you can make it at home with zero stress in under 30 minutes.
If you enjoy comforting and quick recipes like this one, don’t miss these other favorites on the blog:
• Creamy Chicken Pasta in Under 30 Minutes
• Pumpkin Tagliatelle with Chicken and Crispy Sage
• Oven-Baked Salmon with Green Veggies
Now let’s get to it: a fresh, aromatic, and irresistible dish—perfect for a cozy dinner for two or a special family meal.
Ingredients
Serves: 4
For the pasta:
• 300 g (10.5 oz) tagliatelle (fresh or dry)
• Water and salt for boiling
For the homemade pesto:
• 50 g (1¾ oz) fresh basil leaves
• 40 g (1½ oz) pine nuts (or walnuts)
• Juice of ½ lemon
• 1 garlic clove
• 100 ml (⅓ cup + 1 tbsp) extra virgin olive oil
• Salt and pepper to taste
(Store-bought pesto works too!)
For the salmon:
• 4 salmon fillets (about 150 g / 5 oz each)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• A squeeze of lemon juice (optional)
Instructions
1. Make the pesto (if using homemade):
In a food processor, combine basil, pine nuts, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. Set aside.
2. Cook the pasta:
Boil the tagliatelle in a large pot of salted water according to package instructions. Drain and reserve a bit of the cooking water.
3. Grill the salmon:
Heat a nonstick pan with olive oil. Season the salmon fillets with salt and pepper. Grill for about 3–4 minutes on each side, until golden outside and tender inside. Add a squeeze of lemon if desired.
4. Toss the pasta with pesto:
Stir the pesto into the drained tagliatelle, adding a little reserved pasta water to loosen and create a silky sauce.
5. Serve:
Divide the pasta among plates, top each with a grilled salmon fillet, and garnish with fresh basil leaves. Serve immediately.
Extra Tip:
For an elevated finish, add lemon zest or a drizzle of truffle oil just before serving.
More Comforting Recipes You’ll Love:
• Bacalhau Espiritual: My Ultimate Comfort Food from Portugal
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