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Recipe for Salmon Kale Pesto Pasta

Prep Time: 15 mins | 4 Servings

Recipe By: Marisa Moore

Bumble Bee Seafood


Prep Time: 15 mins | 4 Servings

Recipe By: Marisa Moore



  • 2 (5 oz) Bumble Bee® Wild Caught Pink Salmon Skinless Boneless pouches, drained and flaked
  • ½ pound bowtie or penne pasta
  • 4 cups baby kale
  • 1/3 cup toasted walnuts
  • 4 cloves garlic
  • 1/4 cup parmesan cheese
  • Juice of ½ a lemon
  • 1/3 -½ cup extra virgin olive oil
  • black pepper to taste
  • Fresh basil or extra parmesan for, garnish


Cook the pasta according to package directions. Reserve ½ cup pasta water and drain.

While the pasta cooks, pulse the kale, walnuts, garlic, lemon juice, and parmesan in a food processor until well chopped. Scrape down the sides as needed.

With the food processor running on low, stream in the olive oil until well blended and smooth.

Heat a large skillet over medium heat. Add the pesto and up to ¼ cup of the reserved pasta water. Whisk until the pesto is thinned a bit and smooth. Add the drained pasta and salmon. Toss until well combined and add fresh cracked black pepper to taste.

Top with fresh basil, parmesan or a drizzle of extra virgin olive oil. Serve warm.