Salmon Pesto Pasta Salad


  • 18 oz (500 g) fusilli pasta, cooked according to package instructions
  • 4 cups cherry tomatoes, halved
  • 3 Cambray onions, thinly sliced
  • 2 cloves garlic finely minced
  • ½ cup basil pesto
  • 1 cup Parmesan cheese, grated or shredded
  • 4 salmon fillets
  • 4 to 6 cups mixed lettuce or spinach
  • salt and black pepper, freshly ground, to taste
  • 2–3 tbsp lemon juice
  • Serve with extra grated or shredded Parmesan cheese on the side.
  • Cook the pasta according to package instructions. Set aside.
  • To cook the salmon sous vide, season with salt and pepper. Place in a resealable bag along with a sprig of rosemary. Close the bag, leaving an opening the space of a finger. Submerge almost completely in the inner pot with water, without allowing the water to enter the bag. When all the air is released, finish closing the bag.
  • The salmon must be completely under water, taking care that the water level does not pass the max line of the inner pot.
  • Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Sous Vide, set temperature to 120ºF (50ºC) with the + and – buttons and cook for 35 Minutes.
  • When the time is up, open the pot, remove the salmon from the bag and pat dry with a paper towel.
  • Sear the fillets in a bit of oil to form a crust. Let cool a bit and then, with two forks, shred into chunks.
  • In a large bowl, mix the pasta, tomato, pesto, onion, garlic, Parmesan, lettuce mix, and a bit of lemon juice. Add the salmon chunks and top with extra Parmesan cheese.
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