15 minutes
Preparation time
Course Type: Entrees, Tomatoes, Pasta,

Salmon Linguine with Glorys® Tomatoes & Pesto

A rich and flavorful salmon and pasta dish

This recipe contains:
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15 minutes
Preparation time
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1 10-oz. container NatureSweet® Glorys® tomatoes
3/4 pound linguine pasta, cooked
2 salmon filets (with skin), 6 to 8 oz. each and about 1 inch thick
Extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 cup pine nuts
2 cups lightly packed fresh basil leaves
1 large garlic clove
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 cup extra virgin olive oil
1/3 cup freshly grated Parmesan cheese


Rinse the NatureSweet® Glorys® tomatoes.
Preheat the grill or broiler on high heat (450°-550° F).
In a small skillet over medium heat, toast the pine nuts until golden brown in spots, 3 to 5 minutes, stirring occasionally.
In a food processor, combine the pine nuts, basil, garlic, salt and pepper. Pulse until the basil is finely chopped.
With the motor running, slowly add the oil and then stop the processor. Add the cheese. Pulse a few times to incorporate the cheese.
Place the pesto in a large serving bowl. Put the pasta in the bowl and stir to coat evenly with the pesto.
Lightly coat the salmon filets on both sides with oil, and season with salt and pepper. Grill or broil the salmon, flesh side down, with the lid closed as much as possible, until you can lift the filets off the grate with tongs without sticking, 6 to 8 minutes. Turn the filets and cook them to your desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and the flesh, and transfer the filets to a cutting board.
Grill or broil the tomatoes, with the lid closed as much as possible, until the skins are blistered, 1 to 3 minutes, turning once or twice. Transfer the tomatoes to the cutting board with the salmon and carefully cut each tomato in half.
Add the tomatoes to the pasta. Using your fingers, break the salmon into small bite-sized pieces over the bowl of pasta. Mix gently and serve warm.
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