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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Pat the Kirkland Signature Atlantic salmon fillets dry with paper towels. In a small bowl, combine the olive oil, lemon juice, garlic powder, smoked paprika, salt, and black pepper. Brush the mixture evenly over both sides of the salmon fillets.

Place the seasoned salmon fillets on the prepared baking sheet. Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will vary based on thickness.

While the salmon bakes, bring a large pot of salted water to a rolling boil. Add the Kirkland Signature organic penne pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.

Drain the pasta and return it to the pot over low heat. Add the Kirkland Signature basil pesto, halved cherry tomatoes, baby spinach, grated Parmesan cheese, lemon zest, and the juice from the other half of the lemon. Toss gently to combine.

If the pasta seems too dry, add the reserved pasta water, 1/4 cup at a time, until the sauce reaches your desired consistency. The heat from the pasta will wilt the spinach.

Serve the pesto pasta immediately, topped with a baked salmon fillet. Garnish with fresh basil leaves and extra grated Parmesan cheese, if desired. This recipe makes excellent leftovers for lunch the next day!


Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Pat the Kirkland Signature Atlantic salmon fillets dry with paper towels. In a small bowl, combine the olive oil, lemon juice, garlic powder, smoked paprika, salt, and black pepper. Brush the mixture evenly over both sides of the salmon fillets.

Place the seasoned salmon fillets on the prepared baking sheet. Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will vary based on thickness.

While the salmon bakes, bring a large pot of salted water to a rolling boil. Add the Kirkland Signature organic penne pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.

Drain the pasta and return it to the pot over low heat. Add the Kirkland Signature basil pesto, halved cherry tomatoes, baby spinach, grated Parmesan cheese, lemon zest, and the juice from the other half of the lemon. Toss gently to combine.

If the pasta seems too dry, add the reserved pasta water, 1/4 cup at a time, until the sauce reaches your desired consistency. The heat from the pasta will wilt the spinach.

Serve the pesto pasta immediately, topped with a baked salmon fillet. Garnish with fresh basil leaves and extra grated Parmesan cheese, if desired. This recipe makes excellent leftovers for lunch the next day!
