Vegan Pesto Pasta with Garlicky Green Beans + Salmon on the Side
Asher Sadler·30 min·Serves 4A weeknight-fast pasta that uses your vegan pesto to make a glossy, herby sauce while green beans stay crisp-tender and garlicky. The salmon is cooked separately and served alongside so it stays beautifully browned and flaky, not coated in sauce—ideal if you like a cleaner salmon flavor or want the option to keep the pasta fully plant-based for someone at the table. Bright lemon and a splash of pasta water pull everything together.
- weeknight
- quick
- pasta
- salmon
- dairy-free
Ingredients
- •12 oz (340 g) pasta (spaghetti, linguine, penne, or fusilli)
- •10–12 oz (280–340 g) green beans, trimmed
- •3 tbsp olive oil, divided
- •3 cloves garlic, thinly sliced or minced, divided
- •1/2 tsp red pepper flakes (optional)
- •1/3–1/2 cup vegan pesto (store-bought or homemade)
- •1/2 cup pasta cooking water, reserved (you likely won’t use it all)
- •1 lemon (zest + 1–2 tbsp juice, to taste)
- •Kosher salt and black pepper
- •1 lb (450 g) salmon, skin-on or skinless, cut into 4 portions
- •Optional to serve: grated vegan parmesan or nutritional yeast, extra pesto, lemon wedges
Instructions
Cook pasta + prep beans
Bring a large pot of well-salted water to a boil. Add the pasta and cook until just al dente (taste it—no chalky center, but still a little bite).
In the last 2–3 minutes of pasta cooking, add the green beans to the same pot. They should turn bright green and be crisp-tender.
Reserve 1/2 cup pasta water, then drain pasta and beans.
Cook the salmon (on the side)
Pat salmon very dry. Season with salt and pepper.
Heat 1 tbsp olive oil in a large nonstick or stainless skillet over medium-high until the oil shimmers.
Add salmon (skin-side down if using skin-on). Cook without moving until the fish releases easily and the bottom is deep golden, 4–6 minutes.
Flip and cook 1–3 minutes more, until the sides are mostly opaque and the center flakes but is still juicy (about 125–130°F / 52–54°C for medium). Transfer to a plate to rest.
Toss pesto pasta + garlicky green beans
In a large skillet or the empty pasta pot, heat 2 tbsp olive oil over medium. Add remaining garlic and red pepper flakes (if using) and cook 30–60 seconds, just until fragrant (don’t let it brown).
Add the drained pasta and green beans. Dollop in the pesto and splash in 1/4 cup pasta water. Toss vigorously until the pesto turns glossy and coats everything; add more pasta water a tablespoon at a time if it looks tight or dry.
Finish with lemon zest and 1 tbsp lemon juice. Taste and adjust with more lemon, salt, and pepper.
Serve
Plate the pesto pasta and green beans, and serve the salmon alongside. Finish with lemon wedges and a little extra pesto if you like.
Notes
Chef’s tip: Keep the pesto off direct heat—toss it in with pasta water so it stays bright and doesn’t turn oily. If your vegan pesto is very thick, loosen it in a small bowl with a spoonful of pasta water before adding.
Salmon options: Works great baked at 425°F / 220°C for 8–12 minutes if you prefer hands-off cooking; pull when it flakes and the center is just barely translucent.
Make-ahead/storage: Pasta keeps 3 days refrigerated; refresh with a splash of water in a skillet. Salmon is best fresh but will keep 2 days—reheat gently to avoid drying.