This salmon pesto pasta is a quick, elegant dinner that comes together in about 30 minutes. Use homemade pesto or a high-quality jarred pesto for the best flavor.
Love pesto? Try other pesto-forward recipes such as creamy pesto shrimp gnocchi, creamy pesto chicken, or chicken pesto pasta for more weeknight inspiration.
Why you’ll love it
Basil pesto and salmon are a natural match. The pesto’s herbaceous brightness pairs perfectly with the rich, flaky texture of salmon. A splash of cream softens and rounds the pesto while a touch of lemon adds balance, creating a sauce that feels both comforting and refined. This dish is approachable enough for a busy weeknight yet polished enough to serve to guests.
It’s fast, flavorful, and forgiving: pasta cooks while you pan-sear the fish, and the whole meal can be on the table in roughly 30 minutes. The combination of tender salmon, vibrant pesto, and silky sauce makes this a satisfying meal that most people enjoy.
What you’ll need
- Pasta – penne works well because it captures the sauce, but any short or long pasta will do.
- Fresh salmon – about 1 pound, cut into portions.
- Garlic powder, plus salt and pepper – to season the fish.
- Flour – a light dredge for a golden crust on the salmon.
- Olive oil and butter – for pan-frying and building the sauce base.
- Chicken broth or dry white wine – adds savory depth to the sauce.
- Pesto – use your favorite homemade or jarred variety; the pesto flavor is central here, so choose one you enjoy.
- Heavy cream – adds richness and helps mellow the pesto.
- Lemon juice – a small amount brightens the sauce and balances the richness.
- Freshly grated Parmesan (optional) – for serving.
Pro tips
- If your salmon has skin and you prefer not to eat it, you can easily remove the skin after searing by transferring the fillet to a plate and peeling it away.
- Jarred pestos vary widely in intensity and acidity. If your pesto already tastes lemony, reduce or skip the added lemon juice so the sauce doesn’t become too tart.
- Cook the pasta al dente so it holds up when tossed with the sauce. Reserve a little pasta water in case you want to loosen the sauce.
How to make salmon pesto pasta
This overview covers the main steps. Full ingredient amounts and step-by-step instructions are provided further below.
Start by boiling a pot of well-salted water and cooking the pasta until al dente. While the pasta cooks, season the salmon with garlic powder, salt, and pepper, and lightly coat it with flour. Sear the salmon in a skillet with olive oil and butter until golden on both sides, about 3 minutes per side depending on thickness. Remove the salmon to a plate and pour off most of the fat, leaving the browned bits in the pan.
Return the pan to medium heat and add the chicken broth and pesto, scraping up any browned bits. After about 30 seconds, stir in the cream and a splash of lemon juice and let the sauce bubble for a minute. Return the salmon to the pan and gently break it into bite-sized pieces with a spoon. Simmer gently until the salmon is just cooked through and the sauce has thickened slightly. Toss the sauce with the drained pasta, add grated Parmesan if desired, and serve immediately.
Tools for this recipe
Useful kitchen items include a heavy skillet for searing, a sturdy cooking spoon for breaking up the fish and stirring the sauce, and angled measuring cups to measure liquids easily. A good colander for draining pasta is also helpful.
Substitutions and variations
- Avoid replacing heavy cream with milk or half-and-half, since lower-fat dairy may curdle when combined with acidic ingredients. If you must skip the cream, omit it and add a bit more pesto for body.
- Swap chicken broth for a dry white wine for a brighter, more complex sauce.
- Add vegetables such as asparagus or peas: sear asparagus briefly after the salmon, then return it to the pan with the fish when finishing the sauce.
- For a lighter version, reduce the cream and increase the amount of broth or add a splash of pasta cooking water to achieve the desired consistency.
What to serve with pesto salmon pasta
- A slice of crusty bread, garlic knots, or a simple roll are all great for mopping up the sauce.
- A crisp green salad complements the richness — a simple arugula salad with shaved Parmesan or a classic Caesar salad pairs especially well.
Leftovers and storage
- Store leftover pasta in an airtight container in the refrigerator for 2–3 days.
- Reheat gently over low heat, adding a splash of cream or broth to keep the salmon moist.
- Freezing is not recommended, as the texture of the pasta and cream sauce can suffer.
More salmon pasta ideas
- Smoked salmon pasta
- Canned salmon pasta
- Lemon-dill salmon pasta
- Garlic-butter salmon pasta
- Salmon pasta in a creamy garlic sauce
If you make this creamy salmon pesto pasta, I’d love to hear how it turned out. Tag photos with the handle saltandlavender on social media so I can see your versions.
Salmon Pesto Pasta
Natasha Bull
Ingredients
- 8 ounces uncooked pasta (penne or your choice)
- 1 pound fresh salmon
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- Flour, for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/3 cup chicken broth or dry white wine
- 1/3 cup pesto (homemade or jarred)
- 1/4 cup heavy cream
- 1/2 teaspoon lemon juice (optional)
- Freshly grated Parmesan, optional
Instructions
- Bring a large pot of salted water to a boil and cook the pasta al dente according to package instructions.
- Season the salmon with garlic powder, salt, and pepper. Lightly coat all sides with flour.
- Heat the olive oil and butter in a skillet over medium-high heat. Sear the salmon about 3 minutes per side, until lightly golden. Remove from heat and transfer salmon to a plate.
- Pour off excess fat from the skillet but leave the browned bits. Return the pan to the heat and add the chicken broth and pesto, scraping up those flavorful bits.
- Stir in the cream and lemon juice and let the sauce bubble for about a minute. Return the salmon and gently break it into pieces with a spoon. Reduce heat and simmer 3–5 minutes until salmon is cooked through and the sauce thickens slightly.
- Drain the pasta and toss it with the sauce. Serve immediately, topped with freshly grated Parmesan if desired.
Notes
- Do not substitute milk or half-and-half for the heavy cream; they may curdle. If you omit cream, add a bit more pesto or broth for body.
- If your jarred pesto is already lemony, reduce or skip the added lemon juice.
- If using skin-on salmon, you can remove the skin after searing by transferring the fillet to a plate and peeling it off.
Nutrition
Calories: 567 kcal, Carbohydrates: 46 g, Protein: 32 g, Fat: 28 g, Saturated Fat: 8 g, Cholesterol: 92 mg, Sodium: 349 mg, Potassium: 709 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 768 IU, Vitamin C: 2 mg, Calcium: 68 mg, Iron: 2 mg
Nutrition information is automatically calculated and should be used as an approximation.
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