Salmon pesto pasta is a satisfying, full meal that comes together in about 30 minutes. It’s a simple way to showcase jarred pesto or your favorite homemade version while delivering a flavorful, comforting dinner.
This salmon-and-pasta combination works well on its own, but you can easily stretch the meal with a side of roasted asparagus or garlic-parmesan broccoli if you like a larger plate of vegetables.
⭐ Why I Love It
- Simple ingredients — the recipe uses pantry-friendly items and a jar of pesto for fast prep.
- Ready in 30 minutes — while the pasta cooks, you’ll pan-sear the salmon and make a quick pesto cream sauce.
🥘 Ingredients
- Fresh salmon — fillets or one larger piece, skin on or off.
- Olive oil (or another neutral cooking oil).
- Seasonings — garlic powder, kosher salt, and black pepper.
- All-purpose flour — for a light dredge that helps form a golden crust.
- Chicken or vegetable broth — used to deglaze the pan and build the sauce; white wine is an optional substitute.
- Basil pesto — jarred or homemade, whichever you prefer.
- Heavy cream — a small amount to enrich the sauce; optional if you want a lighter dish.
- Pasta — short shapes like rigatoni, penne, or farfalle work well.
- Reserved pasta water — a splash helps the sauce cling to the noodles.
- Fresh lemon juice — brightens the finished dish.
- Fresh parsley and grated Parmesan — for garnish and extra flavor.
See the recipe card below for exact quantities.
📖 Variations
- Skip the cream — omit the heavy cream for a lighter sauce; boost the pesto slightly to maintain richness.
- Add vegetables — cooked asparagus, broccoli, or peas fold in nicely. You can even cook broccoli with the pasta to save time.
- Switch the protein — shrimp can replace salmon; cook shrimp briefly until opaque and skip the flour dredge.
🔪 Step‑by‑step instructions
This salmon pesto pasta is straightforward: cook pasta, sear salmon, make a pesto cream sauce in the same pan, then combine everything for a quick, delicious meal.
Photo 1 — Bring a pot of salted water to a boil and cook the pasta to al dente. While the pasta cooks, season the salmon with garlic powder, salt, and pepper, then lightly coat the pieces with flour.
Photo 2 — Heat oil in a large sauté pan over medium-high heat. Cook the salmon until golden on both sides, about 3–4 minutes per side depending on thickness. Remove the salmon to a plate and reserve the pan juices.
Photo 3 — Deglaze the pan with broth, stirring to lift any browned bits. Add the pesto and let the mixture come to a gentle simmer. Stir in the cream and cook briefly until the sauce thickens slightly.
Photo 4 — Flake the salmon into large chunks and fold gently into the sauce. Add the drained pasta and a splash of reserved pasta water, tossing until the noodles are coated and the sauce clings to them.
🍽 Leftovers and storage
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stove just until warm — overcooking can dry the salmon. The dish can also be enjoyed cold, if you prefer.
💭 Recipe tips
- Avoid overcooking the salmon — it should flake easily but remain moist. For medium doneness aim for 135–140°F; cook to 145°F if you prefer it fully done.
- Cook pasta al dente — it will finish cooking slightly when combined with the hot sauce, so remove it from the water a touch firmer than you want.
- Reserve pasta water — the starchy water helps emulsify the sauce and gives it a silky texture that coats the pasta evenly.
👩🍳 Recipe FAQs
Pesto pairs nicely with a variety of proteins and vegetables. Popular choices include chicken, salmon, shrimp, asparagus, broccoli, or a simple green salad.
The safest method is to thaw salmon in the refrigerator overnight. If you need it sooner, place the sealed salmon in a bowl of cold water; it should thaw within an hour if the water is kept cold.
🍤 Related seafood recipes
- Firecracker Shrimp (No Breading)
- Blackstone Cajun Shrimp (5 Minutes!)
- Air Fryer Honey Garlic Salmon (4 Ingredients!)
- One Pot Lemon Shrimp Orzo
My debut cookbook is available to order now! It’s titled A Little Something Sweet and features 75 single-serve, book-exclusive recipes.
Recipe
Salmon Pesto Pasta
Salmon pesto pasta is a quick, satisfying dinner that combines tender salmon, jarred basil pesto, and a creamy sauce to coat your favorite short pasta. Ready in about 30 minutes, it’s an easy weeknight meal with restaurant-style flavor.
- Author: Kathleen Hansen
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Pasta, Seafood
- Method: Stove
- Cuisine: American
Ingredients
- 8 ounces uncooked pasta (rigatoni or similar)
- 1 lb fresh salmon, with or without skin
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅓ cup all-purpose flour, for dredging
- 1.5 tablespoons olive oil or other cooking oil
- ⅓ cup chicken or vegetable broth
- ⅓ cup pesto
- ⅓ cup heavy cream
- 1–2 tablespoons fresh lemon juice
- Finely chopped fresh parsley, for serving
- Grated fresh Parmesan, for serving
Instructions
- Cook pasta: Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve a mug of pasta water before draining.
- Prepare salmon: Season the salmon with garlic powder, salt, and pepper. Lightly dredge in flour to coat all sides.
- Sear salmon: Heat oil in a large sauté pan over medium-high heat. Cook the salmon until golden and cooked to your liking, about 3–4 minutes per side for medium. Transfer to a plate.
- Make sauce: Add the broth to the pan to deglaze, scraping up browned bits. Stir in the pesto and simmer briefly. Add the cream and cook until slightly thickened, 1–2 minutes.
- Combine: Flake the salmon into large pieces and fold into the sauce. Add the cooked pasta and a splash of reserved pasta water, tossing gently until the pasta is coated.
- Finish and serve: Squeeze fresh lemon juice over the dish and garnish with chopped parsley and grated Parmesan.
Notes
Do not overcook the salmon; it should remain moist and flake easily. If you prefer well-done salmon, cook to 145°F; for a slightly juicier result, aim for 135–140°F.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 463
- Sugar: 14.2 g
- Sodium: 375 mg
- Fat: 19.2 g
- Carbohydrates: 63.4 g
- Fiber: 3.8 g
- Protein: 10.5 g
- Cholesterol: 13.1 mg