There’s something about a summer night that makes me crave a cozy bowl of pastawith a twist. This creamy salmon pesto pasta has gained popularity across Pinterest and TikTok, and I couldn’t resist thoroughly testing it myself. It’s rich, light, and ready in under 30 minutes. A total win for busy nights when you want something a little special but not fussy.
This dish is all about balanceflaky salmon, fresh basil pesto, and a splash of cream come together beautifully. It’s dinner-party fancy but packed with pantry staples and weeknight ease. Think buttery, herb-kissed, rich, comforting experience.
I grew up watching my aunt flake leftover salmon into creamy noodles without a recipe in sightjust instinct, taste, heart. Now, I’ve refined it for ease and flavor, with just enough flair to feel new. I tested it two ways… and you’re gonna want my little shortcut!
Why You’ll Love This Creamy Salmon Pesto Pasta
This dish hits that perfect sweet spot of fancy-looking but easy-to-makeyour secret weapon for a busy weeknight or last-minute guests. Here’s why it’s a keeper:
Flavorful Harmony: The pesto brings herby freshness, the salmon delivers richness, and the cream ties it all into a dreamy sauce.
30-Minute Wonder: From start to finish, this recipe is lightning-fast, making it ideal for hectic evenings.
Customizable: Use your favorite pasta shape or adjust the seasonings to make it your own.
Minimal Cleanup: One skillet and one potso you’re not stuck doing dishes all night.
It’s cozy, practical, and fancy-in-a-flashexactly what we all need some nights.
Key Ingredients & Tools
If you’ve got salmon and pesto, you’re more than halfway there. Here’s what you’ll need and why:
Pasta: Penne is ideal for soaking up the creamy sauce, but any short pasta works.
Salmon: Fresh salmon gives this dish flavor and protein. Skin-on or skinless both workjust remove the skin before cutting.
Pesto: Store-bought or homemade pesto both shine here, so use whichever is easiest for you.
Heavy Cream: Adds a luscious richness that pairs perfectly with the salmon and pesto.
Butter & Olive Oil: For cooking the salmon to golden, crispy perfection.
No fancy tools requiredjust a good skillet and a pot for boiling pasta.
Step-By-Step: How To Make It
Cook the Pasta: Bring a big pot of salted water to boil and cook your pasta until al dente. Drain and set aside, but don’t forget to save a splash of pasta waterit’s liquid gold for sauces!
Prep and Cook the Salmon: Pat the salmon dry, season with salt, pepper, and garlic powder, and dredge lightly in all-purpose flour. Cook in a mix of olive oil and butter over medium-high heat for about 3 minutes per side. Once golden and crispy, set it aside.
Make the Sauce: Pour out any extra fat from the skillet, keeping those flavorful browned bits. Deglaze the pan with chicken broth (or white wine), then stir in pesto, heavy cream, and lemon juice. Let it simmer for a minute to blend the flavors.
Combine it All: Add the salmon back into the sauce, breaking it into bite-sized pieces, and simmer for 3–5 minutes until the sauce thickens slightly and the salmon is cooked through.
Toss with Pasta: Add the cooked pasta into the sauce, tossing gently to coat every piece. Serve immediately, with Parmesan if you like.
Cooking Timing Breakdown
Step
Time
Cook Pasta
10 minutes
Prep & Cook Salmon
6–8 minutes
Make Sauce
3–4 minutes
Combine & Finish
5 minutes
Total
25–30 minutes
Tips, Troubleshooting & Tweaks
For Thicker Sauce: Let the sauce simmer a bit longerit’ll thicken as it reduces.
Pasta Water Trick: If the sauce feels too thick, stir in a splash of reserved pasta water to loosen it up.
Swap the Protein: No salmon? Shrimp works wonderfully too, just reduce the cooking time to avoid overcooking.
Make It Zestier: Add extra lemon juice or a sprinkle of lemon zest for a brighter finish.
Remember, the beauty of this creamy salmon pesto pasta is its flexibility, so don’t stress too muchmessiness is part of the fun!
Serving & Storing
This dish is best enjoyed fresh, but if you have leftovers, here’s how to handle them:
Serving: Serve straight from the pan with a sprinkle of Parmesan on top, and maybe a simple side salad for freshness.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of milk or broth to bring the sauce back to life.
Storage Tips
Storage
Time
Reheat Notes
Fridge
2 days
Add liquid (milk or broth) to reheat gently.
Freezer
Not recommended
May affect texture quality.
It’s an easy dish to pull together again, so fresh is usually best!
Expert Insight on Creamy Salmon Pesto Pasta
Incorporating salmon into a creamy pesto pasta not only enhances the dish’s flavor but also boosts its nutritional profile with heart-healthy omega-3 fatty acids. The creamy sauce balances the herbaceous pesto, creating a harmonious texture that elevates this simple yet sophisticated meal.
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Finding the Perfect Creamy Salmon Pesto Pasta
This creamy salmon pesto pasta recipe took me several attempts to balance richness and freshness without overpowering the flavors. I learned the hard way that adding the pesto too early makes the sauce bitter, but now it’s a smooth, comforting dish my family asks for again and againa true reward from all those tasty trials.
FAQs ( Creamy Salmon Pesto Pasta )
How do I prevent salmon from overcooking?
Cook salmon gently over medium heat and remove it as soon as it flakes easily with a fork. If adding to the pasta, slightly undercook the fillets since they will finish cooking while mixing with the sauce. This keeps the fish tender and flavorful without drying out.
Can I make this recipe ahead of time?
This dish is best served fresh to preserve the creamy texture and bright pesto flavor. You can prepare the salmon and pesto sauce separately a day ahead, then toss together just before serving. Reheating gently on low heat keeps the sauce silky without separating.
What pasta works best with this dish?
Medium-width pasta like penne or rigatoni holds the creamy pesto sauce well and pairs nicely with the salmon chunks. You can also use farfalle or fettuccine for a smooth sauce coating. Avoid very thin pasta to ensure the sauce and salmon stay balanced.
How do I keep the pesto sauce fresh and bright?
Use fresh basil and good quality Parmesan cheese. Make pesto shortly before cooking to preserve color and flavor. Adding a squeeze of lemon juice brightens the sauce, and avoid overheating pesto directly to keep it vibrant.
Can I substitute ingredients for a healthier version?
Yes, swap regular pasta for whole wheat or legume-based pasta to boost fiber. Use Greek yogurt in place of cream to lighten the sauce while keeping creaminess. Opt for less oil in the pesto and add extra veggies like spinach or cherry tomatoes for more nutrients.
Conclusion
The creamy salmon pesto pasta comes together in just about 30 minutes, offering a velvety, flavorful dinner that feels special but never fussy. You’ll love how the crispy salmon flakes melt into that herby, creamy saucecomfort food that still feels fresh and vibrant. It’s a kitchen win for busy nights and keeps things beautifully simple.
Feel free to swap salmon for shrimp or add a handful of spinach for a quick veggie boost. Leftovers reheat well with a splash of broth to revive the saucesomething I picked up from a seasoned home cook who swears by easy, no-waste meals. Keep it flexible and make it your own!
Give this one a try, and please share your photos or favorite twistsyou never know who might need a cozy, homemade dinner idea tonight. Did this bring back any family meal memories for you? Pass it along and savor those warm kitchen moments together.
Thomas Baker
Creamy Salmon Pesto Pasta Recipe: Irresistibly Quick Dinner
This Creamy Salmon Pesto Pasta is a delicious and quick dinner idea perfect for busy weeknights or summer gatherings. Combining tender salmon with a luscious pesto cream sauce, this dish is a standout among summer pasta recipes. Enjoy a healthy and flavorful meal that is both satisfying and easy to prepare.
Freshly grated Parmesan cheese, for serving (optional)
Method
Cook the pasta in salted water until al dente, then drain and set aside.
Pat the salmon dry and season with salt, pepper, and garlic powder.
Dredge the salmon lightly in flour on all sides.
Heat olive oil and butter in a skillet over medium-high heat.
Cook the salmon for about 3 minutes per side until golden brown, then remove and set aside.
Pour out any excess fat from the pan, leaving the browned bits.
Add chicken broth and pesto, scraping the bottom to deglaze the pan; cook for 30 seconds.
Stir in heavy cream and lemon juice; simmer the sauce for 1 minute.
Return the salmon to the pan, breaking it into bite-sized chunks.
Simmer the sauce for 3–5 minutes until thickened and salmon is fully cooked.
Add the cooked pasta to the sauce and toss gently to combine.
Serve immediately with freshly grated Parmesan cheese, if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half. You can also add fresh basil or sun-dried tomatoes for extra flavor. Leftovers keep well refrigerated for up to 2 days.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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