Salmon Pasta with Homemade Pesto

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  1 lbs Salmon
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  0.5 tsp ½ teaspoon kosher salt
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  1 lbs Pasta, Orecchiette, White, Dry
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  0.5 lbs Green Beans
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  1 cup Basil Pesto, Prepared
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  1 tbsp Orange Zest
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Bring a large pot of water to a boil over high heat. Add the orecchiette and cook according to package directions until al dente, typically 9–11 minutes, stirring occasionally.
2. 2While the pasta cooks, pat the salmon fillet dry and season all over with the kosher salt. Place the fillet in a large skillet over medium-high heat and cook 5–7 minutes per side until the flesh is opaque throughout, flakes easily with a fork, and the internal temperature reaches 145°F. Transfer to a plate and let rest.
3. 3When the pasta has 2 minutes remaining, add the green bean pieces to the boiling pot and cook 2 minutes until bright green and tender-crisp.
4. 4Reserve 1/2 cup of pasta cooking water, then drain the pasta and green beans and return them to the pot off heat.
5. 5Flake the salmon into bite-size pieces, discarding the skin. Add the salmon to the pot along with the basil pesto and lemon zest. Toss gently to combine, adding reserved pasta water 2 tablespoons at a time if needed to reach your desired consistency.
6. 6Divide the salmon pasta evenly into 6 airtight meal-prep containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days.
7. 7To serve, reheat gently in a skillet over medium heat for 3–4 minutes, stirring occasionally, or microwave for 2–3 minutes until warmed through. Top each portion with freshly grated Parmesan cheese before eating.