Wild Alaska Salmon with Pesto Linguine

Serves 24 (8 oz. each)
Prep Time 0 minutes
Cook Time 0 minutes

1 3.3 lb. pouch or 64 oz. can* red or pink Alaska
   Salmon, drained
3 lbs. linguine or spaghetti, dried
2 cups basil pesto, prepared
1/2 cup olive oil
1 1/2 cups green onions, chopped
1 1/2 cups pine nuts, lightly toasted
2 Tbsp. lemon zest, grated
Salt and freshly ground black pepper, as needed
3 pints cherry tomatoes, grilled or roasted
Grated Parmesan cheese and basil leaves,
   for garnish

*For canned, remove skin and bones

  1. In large bowl, gently break drained salmon into large chunks. Set aside.
  2. Cook pasta in lightly salted boiling water until al dente. Drain. Toss with pesto and hold hot.
  3. In large sauté pan, heat olive oil and cook green onions for 3-4 minutes until soft. Stir in pine nuts and lemon zest; remove from heat.
  4. Combine onion-pine nut mixture and salmon chunks with pasta; season with salt and pepper. Place into 2" full hotel pan. Hold hot for service.
  5. Garnish with Parmesan cheese and basil leaves. To serve, portion 2 cups pasta and salmon per plate. Garnish with cherry tomatoes.


  • Add chopped sundried tomatoes to cooked pasta.
  • Offer freshly ground black pepper.
  • Serve with freshly steamed seasonal vegetables such as broccoli, green beans or asparagus.