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Salmon Pesto Primavera

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Vegetable Mixture
  • 1 tbsp vegetable oil or margarine
  • 1 clove garlic, minced
  • 1 stalk celery, chopped
  • 1 small onion, chopped
  • 1/3 chopped red or green bell pepper
  • 8 oz mushrooms, sliced
  • 1 tbsp vegetable oil or margarine
  • 1 clove garlic, minced
  • 1 ½ tbsp cornstarch
  • 1 ½ cups So Nice Unsweetened
  • 1 can Salmon (with crushed bones for calcium and vitamin D)
  • 1 tbsp ketchup
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • ¼ cup chopped fresh parsley
  • 2 tsp. pesto
  • Cooked pasta or rice


  • Prepare pasta or rice as desired.
  • Vegetable mixture: In a large frying pan, heat 1 tbsp of the oil/margarine over medium heat.
  • Add garlic, celery, onion, red pepper and mushrooms cooking until onion is soft.
  • Sauce: In a medium sauce pan, combine the second tbsp of oil/margarine and the second clove of garlic over medium heat.
  • In a separate bowl, combine the corn starch and So Nice then pour into the sauce pan when garlic starts to brown.
  • Bring to a boil stirring constantly to avoid scorching.
  • Keep at a low boil for 2-3 minutes stirring constantly, then move to low heat and simmer until thickened.
  • Add Salmon, ketchup, Worcestershire sauce, pesto and salt, stirring until well mixed.
  • Add the sauce to the vegetable mixture and spoon over pasta or rice.
  • Sprinkle parsley over top.