Salmon Pesto Pasta

Name: Salmon Pesto Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 8 ounces uncooked pasta, like rigatoni; 1 lb fresh salmon, with or without skin; 1/2 teaspoon garlic powder; 1/4 teaspoon kosher salt; 1/8 teaspoon ground black pepper; 1/3 cup all-purpose flour, for dredging; 1.5 tablespoons olive oil, or other cooking oil; 1/3 cup chicken or vegetable broth; 1/3 cup pesto; 1/3 cup heavy cream; 1-2 tablespoons fresh lemon juice; Finely chopped fresh parsley, for serving; Grated fresh parmesan

Jump to Recipe·Print Recipe

Salmon pesto pasta is a filling meal that is ready in only 30 minutes! It's a great recipe to use up some of your favorite jarred pesto.

salmon pesto pasta in a bowl with parmesan

I love that this 30-minute salmon and pasta recipe is a meal on its own, but if you want to stretch it further you can serve it with roasted asparagus or garlic parmesan air fryer broccoli.

Jump to:

Why I Love It:
Ingredients
Variations
Step by step instructions
Leftovers and Storage
Recipe Tips
Frequently Asked Questions
Related Recipes
Recipe
Reviews

Why I Love It:

Easy Ingredients - Uses all simple, easy-to-find ingredients
30 Minute Meal - In the time it takes to boil water and cook the pasta, you can have the salmon and pesto sauce made.

Ingredients

Fresh Salmon - You can use filets or one larger piece of salmon. Skin or no skin works.
Olive Oil - You can use any cooking oil
Spices - Garlic Powder, Salt and Pepper
Flour - For coating the salmon to give them a crust
Chicken Broth - to deglaze the pan and make the pesto sauce. White wine would also be great!
Pesto - use your favorite jarred pesto.
Heavy Cream
Pasta - I like to use a short noodle like rigatoni, penne, or farfalle
Reserved Pasta Water - Saving some of the pasta water to add to the sauce. This helps it coast the pasta.
Lemon Juice - to drizzle on at the end before serving
Fresh Parsley and Parmesan Cheese - for serving

salmon, pasta, flour, broth, oil, pesto, cream, parmesan, lemon, and spices in glass prep bowls

Variations

Salmon Pasta without Cream - While I love the richness that adding a small amount of cream gives, but you can easily omit the cream if you want a slightly lighter recipe. You can keep the rest of the recipe the same, or add a little extra pesto.
Add Veggies - If you want to add some veggies to the dish, I love adding cooked and chopped asparagus or broccoli. You can even boil broccoli with the pasta to keep it easy.
Shrimp instead of Salmon - Instead of salmon, shrimp is also delicious! Skip the flour dredging and cook the shrimp in the pan (shrimp cooks in just a minute or so per side until opaque) then remove and continue with recipe.

Step by step instructions

This recipe for Salmon Pesto Pasta uses simple ingredients and cooks in under 30 minutes!

Cook Pasta - Start by getting a pot of water boiling and cooking your pasta until al dente.
Coat Salmon - Mean while, season the salmon with the garlic powder and salt and pepper then coat on all sides in the flour.
Cook Salmon - Heat a large sauté pan over medium-high heat with the oil. Add the salmon and cook on both sides until lightly golden. The salmon should easily flake but not be dry. Remove salmon to a plate.
Pesto Sauce - In the same pan, add the broth and pesto. Stir to combine and scrape any bits off the bottom. Cook the sauce for just a minute or so until it bubbles around the edge of the pan. Add in the cream and cook until slightly thickened
Add Salmon and Pasta - Flake the salmon into chunks and gently fold into the sauce. Add in the pasta, along with a splash of pasta water, and fold to combine.
Serve - Drizzle with fresh lemon juice and sprinkle with fresh parsley and grated parmesan before serving.

Leftovers and Storage

Leftovers can be stored in the fridge for up to 3 days. I like to eat leftovers cold or gently reheat in the microwave until just warm.

Recipe Tips

Don't Overcook the Salmon - Make sure not to overcook the salmon or it will be dry. The salmon should easily flake away from the skin. I prefer salmon that has an internal temperature of 135-140 degrees F (medium salmon), but you can cook to 145 degrees F if you prefer well-done.
Cook Pasta until Al Dente - When cooking the pasta, only cook it to al dente as it will cook more as it sits while you make the pesto sauce and when you add it to the hot sauce in the pan.
Reserve Pasta Water - Starchy pasta water is like liquid gold! Make sure to reserve a mug full so you can add a big splash to the sauce. This helps give the sauce a velvety consistency that adheres to the pasta.

salmon pesto pasta with parsley and parmesan

Frequently Asked Questions

What goes well with pesto pasta?

Pesto pairs well with many proteins. My favorites are chicken and seafood (such as salmon and shrimp).

How do you thaw salmon?

If you have time, thaw the salmon in the fridge overnight (place it in a bowl to avoid any salmon juices dripping). If you're pinched for time, you can add the salmon (in a plastic bag) to a bowl of cold water and it will thaw in about an hour - make sure the water stays cold.

salmon pesto pasta in pan with wooden spoon

One-Pot Orzo with Shrimp
★★★★★
Air Fryer Salmon
★★★★★
Baked Coconut Shrimp
★★★★★
One Pot Lemon Butter Shrimp Orzo
★★★★

Like this recipe? Sign up for my e-mail list so you get a weekly e-mail with new recipes from the week as well as occasional ‘bonus’ content not found on the blog! E-mail link sign up!

Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.

Recipe

Print Recipe

★★★★★

5 from 1 reviews

Salmon pesto pasta is a filling meal that is ready in only 30 minutes and is easy to make! It's a great recipe to use up some of your favorite jarred pesto.

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, like rigatoni
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

Cook Mode Prevent your screen from going dark

Instructions

Cook Pasta - Start by getting a pot of water boiling and cooking your pasta until al dente. Make sure to reserve a mug of pasta water before draining the pasta and setting aside. While the water boils and pasta cooks, continue with the recipe.
Coat Salmon - Meanwhile, season the salmon with the garlic powder and salt and pepper then coat on all sides in the flour.
Cook Salmon - Heat a large sauté pan over medium-high heat with the oil. Add the salmon and cook on both sides until lightly golden and to your desired doneness (see note) - about 3-4 minutes per side. The salmon should easily flake but not be dry. Remove salmon to a plate.
Pesto Sauce - In the same pan, add the broth and pesto. Stir to combine and scrape any bits off the bottom. Cook the sauce for just a minute or so until it bubbles around the edge of the pan. Add in the cream and cook until slightly thickened - only takes a minute or two.
Add Salmon and Pasta - Flake the salmon into chunks and gently fold into the sauce. Add in the pasta, along with a splash of pasta water, and fold to combine.
Serve - Drizzle with fresh lemon juice and sprinkle with fresh parsley and grated parmesan before serving.

Notes

Make sure not to overcook the salmon or it will be dry. The salmon should easily flake away from the skin. I prefer salmon that has an internal temperature of 135-140 degrees F (medium salmon), but you can cook to 145 degrees F if you prefer well-done.