Creamy Salmon Pesto Pasta
This creamy salmon pesto pasta comes together in just 35 minutes and features flaky fresh salmon, basil pesto, and a hint of lemon. It’s a restaurant-worthy meal that’s both nutritious and satisfying—perfect for busy weeknights or elegant dinners.
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