Salmon and Pesto Pasta Recipe: 5 Fresh and Creamy Steps for Dinner Tonight
Introduction
Did you know that 68% of home cooks struggle to find dinner recipes that are both nutritious and ready in under 30 minutes? Our salmon and pesto pasta recipe solves this common dilemma, combining omega-3-rich salmon with vibrant basil pesto for a meal that’s as healthy as it is delicious. This salmon and pesto pasta recipe transforms simple ingredients into a restaurant-quality dish that’s perfect for weeknight dinners or casual entertaining. The creamy texture, balanced with fresh flavors, creates a satisfying meal that will quickly become a family favorite.
Ingredients List
Creamy Salmon Pesto Pasta
Equipment
- 1 Large Skillet For cooking salmon and sauce
- 1 Pasta pot For boiling pasta
- 1 Tongs For tossing pasta with sauce
- 1 Zester For lemon zest
Ingredients
- 12 oz Pasta Fettuccine linguine, or penne
- 1 lb Fresh salmon fillets Skin removed
- 3/4 cup Basil pesto Homemade or store-bought
- 1/2 cup Heavy cream Or half-and-half for lighter option
- 2 cloves Garlic Finely minced
- 1 tbsp Olive oil
- 1 Lemon Zest and juice
- 1/4 cup Reserved pasta water
- 1/3 cup Grated Parmesan Plus extra for serving
- 2 tbsp Fresh dill Chopped
- Salt and pepper To taste
- Red pepper flakes Optional for heat
Instructions
Prepare the Salmon:
- Season salmon with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear salmon for 4 minutes on the first side, flip, and cook for another 3–4 minutes until it reaches 145°F (63°C). Remove and flake into chunks.
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1/4 cup of the pasta water before draining. Do not rinse.
Make the Creamy Pesto Sauce:
- In the same skillet, sauté minced garlic for 30 seconds. Lower heat and stir in pesto and cream. Simmer gently for 2 minutes.
Combine Pasta and Salmon:
- Add pasta to sauce and toss to coat. Add pasta water to loosen if needed. Gently fold in flaked salmon.
Finish and Serve:
- Stir in lemon zest, lemon juice, Parmesan, and dill. Adjust seasoning. Serve hot, garnished with more Parmesan, dill, and optional red pepper flakes.
Notes
✅ Nutrition (per serving)
- Calories: 650 kcal
- Protein: 35g
- Carbohydrates: 52g
- Fat: 36g
- Fiber: 3g
- Sodium: 480mg
- Omega-3s: ~1500mg
Table of Contents
Step-by-Step Instructions
Step 1: Prepare the Salmon
Season the salmon fillets generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place salmon in the skillet skin-side up and cook for 4 minutes until golden. Flip and cook for another 3-4 minutes until the salmon reaches an internal temperature of 145°F (63°C). Remove from heat and gently flake with a fork, keeping the pieces chunky.
Pro Tip: For perfectly cooked salmon, look for the flesh to change from translucent to opaque and easily flake when tested with a fork. Avoid overcooking, as this can dry out the fish.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Before draining, reserve 1/4 cup of pasta water. Drain pasta but don’t rinse – the starchy surface helps the sauce adhere better.
Pro Tip: Adding 1 tablespoon of salt per 4 quarts of water enhances pasta flavor significantly. For perfect al dente texture, test the pasta 2 minutes before the package suggests it will be done.
Step 3: Create the Creamy Pesto Sauce
In the same skillet used for the salmon (no need to clean it), add minced garlic and sauté for 30 seconds until fragrant. Reduce heat to medium-low and add pesto and heavy cream, stirring to combine. Simmer gently for 2 minutes until slightly thickened.
Pro Tip: To prevent the cream from curdling, ensure it’s at room temperature before adding it to the hot skillet, or temper it by stirring in a small amount of the hot pesto first.
Step 4: Combine Pasta, Sauce, and Salmon
Add the drained pasta to the skillet with the sauce and toss to coat evenly. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency. Gently fold in the flaked salmon, being careful not to break it up too much.
Pro Tip: Use tongs to toss pasta with sauce for more control and to prevent breaking the salmon flakes.
Step 5: Finish and Serve
Remove from heat and add lemon zest, a squeeze of lemon juice, Parmesan cheese, and chopped dill. Toss gently to incorporate. Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with additional Parmesan, dill sprigs, and red pepper flakes if desired.
Pro Tip: A final drizzle of high-quality olive oil just before serving adds a beautiful sheen and enhances the flavor profile.
Healthier Alternatives for the Recipe
- Replace heavy cream with Greek yogurt mixed with a tablespoon of olive oil for 40% fewer calories
- Use whole wheat or legume-based pasta to increase fiber content by up to 8g per serving
- Substitute half the pasta with zucchini noodles to reduce carbohydrates by 50%
- Make a lighter pesto using half basil, half spinach, and reducing oil by 25%
- For lower sodium versions, use fresh salmon rather than smoked or canned varieties
Serving Suggestions
- Pair with a crisp Sauvignon Blanc or light Pinot Grigio to complement the creamy salmon flavors
- Serve alongside a simple arugula salad dressed with lemon vinaigrette for a complete meal
- For a beautiful presentation, arrange pasta in a shallow bowl with salmon pieces visible on top
- Garnish with lemon wedges, fresh herbs, and a sprinkle of toasted pine nuts for added texture
- For entertaining, prepare individual portions in gratin dishes topped with extra Parmesan and broiled until golden
Common Mistakes to Avoid
- Overcooking salmon (resulting in dry, tough protein) – aim for medium doneness at 145°F
- Using cold pasta water for the sauce (reduces its starch content by 30%) – add it while it’s still hot
- Adding too much lemon juice, which can curdle the cream sauce – start with less and adjust to taste
- Oversalting the dish (remember both pesto and Parmesan are naturally salty)
- Overheating the pesto, which can destroy its vibrant flavor and color – add it at the end of cooking
Storing Tips for the Recipe
- Refrigerate leftovers in an airtight container for up to 2 days (salmon pasta doesn’t freeze well)
- When reheating, add a splash of water or cream to revitalize the sauce
- For meal prep, prepare salmon and pasta separately and combine with freshly made sauce just before serving
- Store homemade pesto with a thin layer of olive oil on top to prevent oxidation
- To enjoy leftovers at their best, bring to room temperature for 15 minutes before gently reheating
Conclusion
This salmon and pesto pasta recipe offers the perfect balance of convenience and sophistication for any home cook. In just 35 minutes, you can create a nutrient-rich meal featuring heart-healthy salmon, aromatic pesto, and perfectly cooked pasta. The combination of creamy texture and fresh flavors makes this dish suitable for both everyday dinners and special occasions. We’d love to hear how your salmon and pesto pasta turns out! Share your results in the comments or tag us in your dinner photos on social media.
FAQs
Can I use frozen salmon for this recipe?
Yes, but thaw it completely in the refrigerator overnight and pat dry before cooking to remove excess moisture. Cooking time may need to be increased by 2-3 minutes.
Is there a dairy-free alternative for the creamy sauce?
Absolutely! Replace heavy cream with full-fat coconut milk or cashew cream, and use nutritional yeast instead of Parmesan for a similar umami flavor profile.
Can I make this salmon and pesto pasta recipe ahead of time?
For best results, prepare components separately up to 24 hours ahead. Cook and store the salmon and pasta, then assemble with freshly made sauce just before serving.
What type of pesto works best in this recipe?
Traditional basil pesto complements salmon beautifully, but sun-dried tomato or arugula pesto can offer delicious variations to the classic salmon and pesto pasta recipe.
How can I make this recipe more budget-friendly?
Use canned salmon (drained well) or replace with smoked trout. Make your own pesto when basil is in season and freeze in ice cube trays for year-round use.
