Reviewed: Apr. 7, 2013

bland

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Reviewer:

bistace

Cooking Level: Expert

Home Town: Ryley, Alberta, Canada

Living In: St. Albert, Alberta, Canada

Reviewed: Sep. 7, 2012

If you're still willing to give this recipe a go, I'd suggest adding quite a bit of pasta cooking water (at least 1 cup up to 3 cups) to the sauce because the other recipe reviewers are spot on: it is VERY dry. I tinkered and tinkered and ended up with something _somewhat_ edible. Will not make this again. Sorry.

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chefette

Reviewed: Mar. 1, 2012

This was sooo good. Thank you !!

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naxiaa30

Reviewed: Jan. 18, 2012

excellent - thanks for sharing

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GPCONLON

Reviewed: Dec. 8, 2011

I used baked salmon and skipped the onions because I didn't have any. I used more pesto than called for as well. This was pretty good! A different way to eat salmon, but I liked it.

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danart920

Cooking Level: Intermediate

Home Town: Portland, Tennessee, USA

Living In: Hixson, Tennessee, USA

Reviewed: Nov. 1, 2011

Delicious! Made the recipe exactly as written. The family really enjoyed it! The green onions add a lot of flavor. Will definitely make again. Thank you for a quick, easy and tasty recipe!

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Reviewer:

advancedcat

Cooking Level: Intermediate

Home Town: Highland, Indiana, USA

Living In: Chelsea, Alabama, USA

Reviewed: Oct. 1, 2011

Kids raved about this one! I did not have canned salmon so used frozen salmon instead & cooked it with the onion and pesto. I added a grated zucchini 2 minutes before serving for a bit more nutrition, might try with grated carrot next time as well. Thanks for this very quick recipe!

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Reviewer:

karen

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Mission, British Columbia, Canada

Reviewed: Jul. 28, 2011

This turned out great as a cold salad. I had leftover spaghetti noodles and salmon filet so just added the rest of the ingredients (except for the sweet onions) and added two fresh mushrooms I had (halved and sliced) and it turned out great. Would definitely make again.

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Reviewer:

gingered

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Reviewed: May 13, 2011

This was liked by the entire family! So easy to make, delicious and the perfect weeknight meal!

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Reviewer:

momof3

Cooking Level: Intermediate

Home Town: Granite City, Illinois, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Apr. 29, 2011

If your pesto is not oily, you need to add more olive oil than called for to make sure this isn't dry. Try making your own pesto sauce instead of using premade. This was SO good. I used the pesto that I made myself and frozen earlier (I used the Pesto Sauce recipe by Sue Jurak. I added tomatoes just to make it look more zippy. WOW good!

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