Spinach pesto salmon spaghetti


2 cups of spinach

1 bunch of basil

1/3 cup Cobram Estate classic flavour extra virgin olive oil

Zest from 1 lemon

Juice from 2 lemons

3 tbsp parmesan cheese

½ cup pine nuts

2 medium salmon fillets, skin off

1 tablespoon of Cobram Estate classic flavour extra virgin olive oil

250g spaghetti



  • Cook pasta al dente as per instructions on the packet.
  • Lightly toast pine nuts in a pan on low heat for 2-3 minutes.
  • In a food processor add spinach, basil, pine nuts, lemon zest and juice, extra virgin olive oil and parmesan cheese and blitz until smooth. Set aside.
  • Sear salmon fillets in a hot pan with 1 tablespoon of extra virgin olive oil. Remove from pan and flake salmon.
  • Return the pasta to the pot along with pesto and salmon and gently heat through.
  • Serve alongside a salad (e.g. lettuce, capers, shallots, tomato and goat’s cheese with lemon juice and extra virgin olive oil dressing, as depicted).


Serves 4


Recipe created for Cobram Estate.


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