Salmon and Horseradish Spinach Pesto Pasta

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Beautiful flaked salmon contrasts with green spinach pesto in this lively dish.
Credit to Chef Thomas Horner, the  W hotel, Bellevue, WA.


  • 6 lbs. Barilla® pasta
  • 3 cups pinenuts
  • 24 cloves garlic
  • 6 lbs. baby spinach
  • 4 cups olive oil
  • 12 cups (3 lbs.) grated Parmesan cheese
  • 6 thinly sliced lemons
  • 9 lbs. skinless salmon fillets
  • as needed salt
  • as needed pepper
  • 1/4 cup lemon zest
  • 3/4 cup olive oil
  • 3/4 cup lemon juice
  • 3/4 cup lemon juice
  • 1/4 cup grated horseradish


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

To make the pesto: In a food processor, pulse the pinenuts and garlic until chopped. Transfer to a larger container and use an immersion blender to belend in 4 lbs. of the spinach, 4 cups oil, and 6 cups Parmesan until smooth. Season with salt and pepper. Cover and refrigerate until needed.

Step 3

To cook the salmon: Season one side of each fillet liberally with salt and pepper. Sprinkle with 1 tsp. lemon zest and rub with 1 Tbsp. oil. Line sheet pans with foil and layer them with the sliced lemons. Place the salmon on top. Broil until no longer translucent and the salmon is firm when pressed, about 10 minutes. Remove and sprinkle the salmon with 6 oz. lemon juice. When cool, flake the salmon with a fork, discarding the skin. Refrigerate.

Step 4

For each serving, to order: Simmer 1/2 cup cream until reduced by half. Add about 1 cup pesto, 1 cup spinach, 1/2 tsp. horseradish, and 1/4 cup Parmesan. Cook until the cheese melts and the spinach wilts.

Step 5

Reheat 2 cups pasta in simmering water. Drain and plate with the pesto mixture, 6 oz. salmon, and additional Parmesan for garnish.

Recipe Type: Tags: , , ,
Chef Recommended Cuts
  • Fettuccine
  • Linguine
  • Thick Spaghetti
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (222g)
Servings Per Container 24

Amount Per Serving
Calories 1758
Calories from Fat 1116
% Daily Value*
Total Fat 124g
Saturated Fat 43g
Trans Fat 0g
Cholesterol 222mg
Sodium 985mg
Total Carbohydrate 96g
Dietary Fiber 16g
Sugars 6g
Protein 71g

Vitamin A 257%
Vitamin C 76%
Calcium 67%
Iron 53%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.