Looking for a quick yet luxurious weeknight dinner that feels like it came straight out of a restaurant kitchen? This Salmon Pesto Pasta delivers rich flavor, creamy texture, and satisfying comfort in every bite. It’s a perfect marriage of flaky, golden-seared salmon and herbaceous pesto, all tossed with pasta and finished in a velvety sauce.
Whether you’re cooking to impress or just craving something delicious and simple, this dish will become a go-to favorite. Let’s dive into why this pasta deserves a spot in your dinner rotation.
Why You’ll Love This Recipe
- Fast and Flavorful: Ready in under 30 minutes, with layered flavors that taste like it took hours.
- Comfort Food with a Fresh Twist: Creamy sauce, earthy pesto, and juicy salmon come together beautifully.
- Easy but Elegant: Perfect for both casual dinners and special occasions.
Let’s Get Cooking!
Prep & Cook Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Servings:
- Serves 4
Ingredients
- 8 ounces uncooked pasta (penne, linguine, or spaghetti work great)
- 1 pound fresh salmon
- Salt & pepper, to taste
- 1/4 teaspoon garlic powder
- Flour, for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/3 cup chicken broth or dry white wine
- 1/3 cup pesto (store-bought or homemade pesto recipe)
- 1/4 cup heavy/whipping cream
- 1/2 teaspoon lemon juice (optional, see notes)
- Freshly grated Parmesan cheese, for serving (optional)
Step-by-Step Instructions
- Cook the Pasta
Bring a salted pot of water to a boil. Cook the pasta until al dente according to package directions. Drain and set aside. - Season and Coat the Salmon
Pat the salmon dry. Sprinkle with garlic powder, salt, and pepper. Lightly dredge in flour, coating all sides. - Sear the Salmon
In a large skillet, heat olive oil and butter over medium-high heat. Sear the salmon for about 3 minutes per side or until lightly golden. Transfer to a plate and set aside. - Deglaze the Pan
Pour off the fat, but leave the browned bits in the pan. Add the chicken broth (or wine) and pesto. Stir over medium heat, scraping up the browned bits for flavor. - Build the Sauce
Stir in the cream and lemon juice. Let it bubble for a minute to thicken slightly. - Return the Salmon
Add the salmon back to the pan. Break it into bite-sized pieces with a spoon. Reduce heat and cook gently for 3–5 minutes, or until the salmon is fully cooked and the sauce thickens. - Combine & Serve
Toss the cooked pasta with the sauce until well coated. Serve immediately with grated Parmesan if desired.
Variations
- Make it Spicy: Add a pinch of red pepper flakes to the sauce.
- Use Shrimp or Chicken: Substitute salmon for other proteins if preferred.
- Go Gluten-Free: Use gluten-free pasta and dredge the salmon in a gluten-free flour or cornstarch.
Tips & Suggestions
- For the best texture, don’t overcook the salmon. It should flake easily but remain moist.
- Jarred pesto can vary in saltiness and lemon content—taste and adjust as needed.
- Pasta water can be saved and added to loosen the sauce if necessary.
Dietary Considerations
- Not dairy-free: Contains butter, cream, and optional Parmesan.
- Not suitable for vegans: Includes fish and dairy.
- Gluten-free adaptation: Use GF pasta and flour.
- Keto-friendly version: Swap pasta for zucchini noodles or shirataki noodles.
Best Ingredients for Maximum Flavor
- Fresh salmon: Opt for skinless fillets or remove the skin after searing.
- High-quality pesto: Use homemade or a good-quality jarred version for bold basil flavor.
- Heavy cream: Avoid substituting with milk—it won’t thicken and may curdle.
Frequently Asked Questions
Can I use frozen salmon?
Yes, just thaw it completely and pat it dry before seasoning and dredging.
What pasta shape works best?
Penne, fettuccine, or linguine all work well. You want something that holds onto the sauce.
Can I skip the cream?
You can, but the sauce won’t be as rich. Skip it entirely or try a dairy-free cream alternative.
Nutrition Information (per serving, estimated)
- Calories: 560
- Protein: 35g
- Carbohydrates: 32g
- Fat: 34g
- Saturated Fat: 11g
- Fiber: 2g
- Sugar: 2g
- Sodium: 420mg
Tried This Recipe?
If you make this Salmon Pesto Pasta, I’d love to hear how it turned out! Share your version or leave a comment with your tweaks and tips. Let’s get cooking!
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