Salmon Pesto Pasta- A 30-Minute Dream Dinner!
This salmon pesto pasta is the perfect balance of indulgent and nutritious. The rich, flaky fresh salmon pairs beautifully with a classic creamy pesto sauce that comes together quickly in a food processor, creating a dish that feels gourmet but comes together in under 30 minutes. It’s an easy, restaurant-quality meal you can make at home—without any complicated steps!
You’ll love how versatile this salmon pesto pasta recipe is. Swap out the asparagus for cherry tomatoes, add a sprinkle of red pepper flakes for heat, or use dairy-free pesto made with nutritional yeast and coconut cream to make it completely dairy-free. Whether you’re cooking for a busy weeknight or a cozy date night in, this recipe is as flexible as it is delicious.
Plus, it’s packed with nutrients! The healthy fats from the salmon, the freshness of the basil pesto, and the fiber from the pasta make this a well-rounded meal that doesn’t just taste amazing—it fuels your body, too. Serve it with an Italian grinder salad or some crusty garlic bread for the ultimate comfort meal.
Need another quick salmon dinner? Try sheet pan everything bagel salmon or herb crusted salmon with garlic dill potatoes and carrots.
Table of Contents
Ingredient Notes
- Short Cut Pasta: Opt for gluten-free penne pasta or any preferred short pasta to capture the luscious sauce.
- Salmon Fillets: Fresh salmon fillets, preferably wild-caught, offer the best nutritional benefits and flavor.
- Avocado Oil or Butter: These fats have a high smoke point, ideal for achieving a perfect sear on the salmon.
- Kosher Salt
- Dry White Wine or Pasta Cooking Water: Pinot Grigio is an excellent choice for deglazing the pan and adding deep flavor to the sauce.
- Basil Pesto: Homemade pesto using fresh basil and pine nuts provides a vibrant flavor. For convenience, quality store-bought options like those from Trader Joe’s are great alternatives.
- Cream: Heavy cream or coconut cream (for a dairy-free option) adds richness to the sauce.
- Lemon Juice: A splash of fresh lemon juice balances the richness and brightens the dish.
- Asparagus: Adds a nice crunch and nutritional boost. Alternatively, fresh spinach can be used.
- Toppings: Freshly grated Parmesan cheese, basil leaves, and freshly cracked black pepper elevate the final presentation.
Recipe Variations
- Gluten-Free- Use gluten-free pasta varieties like Jovial for best results.
- Dairy-Free- Opt for dairy-free pesto and substitute heavy cream with coconut cream. Omit Parmesan cheese or use a dairy-free alternative.
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make Salmon Pesto Pasta
Step 1: Bring a large pot of salted water to boil. Cook pasta al dente or follow the package directions. Reserve a cup of the starchy pasta water, then drain.
Step 2: Pat the salmon filets dry with a paper towel and then season with kosher salt. In a deep skillet, heat avocado oil over medium-high heat. Place the salmon, flesh-side down, and sear without moving for 3-4 minutes until a golden crust forms. Flip and cook for an additional 2-3 minutes until the internal temperature reaches 125°-130°F. Transfer to a plate.
Step 3:In the same skillet, pour in the white wine or reserved pasta water, scraping up any browned bits. Add the pesto and simmer for 1-2 minutes. Whisk in the cream and lemon juice, allowing the sauce to thicken over medium heat for 5-6 minutes.
Step 4: Add the cooked pasta to the sauce, tossing gently to coat. Place the asparagus on top, cover, and steam for 3-4 minutes until tender. Flake the salmon into chunks, add to the pasta, and toss gently. Serve with fresh basil, Parmesan cheese, and red pepper flakes.
Recipe Tips
- Continuously whisk the pesto while adding the cream to prevent the sauce from splitting and help emulsify it.
- Choose wild-caught salmon for superior flavor and sustainability.
- Avoid moving the salmon during searing to achieve a crispy, golden crust.
- Use an instant-read thermometer to ensure the salmon is cooked to perfection.
Serving Tips
Pair this salmon pesto pasta with a simple arugula salad dressed in fresh herb vinaigrette for a zesty contrast. A side of roasted carrots or maple butternut squash and loaf of garlic bread would make a satisfying meal.
A glass of light, crisp pinot grigio or sauvignon blanc goes perfectly with the richness of the salmon and pesto.
Storage Tips
Store leftover salmon pasta in an airtight container in the fridge for no more than 2 days. Reheat gently in a skillet over medium heat, adding a splash of reserved pasta water to maintain the sauce’s consistency.
Recipe FAQs
Use 1/2 cup of pesto for one (12 ounce) box of pasta. We made our pesto sauce with a bit of cream too.
Absolutely! Quality jarred pesto works well in this recipe. Choose a brand you trust for the best flavor.
Yes, fresh spinach or cherry tomatoes can be used as alternatives to asparagus.
Incorporate a bit more cream or add a tablespoon of cream cheese for extra richness.
To keep salmon pesto pasta from being too oily, reduce the olive oil in homemade pesto or drain excess oil from store-bought versions. Pan-searing the salmon separately with minimal oil also prevents extra grease, while adding reserved pasta water helps emulsify the sauce for a smoother texture.
To cook salmon perfectly, use a thermometer and aim for 125-130°F for medium or 140°F for well-done. It should flake easily with a fork but still have a slightly translucent center, as it continues cooking off the heat. If pan-searing, don’t overcrowd the pan to ensure a proper sear, and let the salmon rest for a few minutes when it’s done cooking to lock in moisture.
Yes! You can prep the pesto, chop the asparagus, and even sear the salmon in advance. Store everything separately and toss together when ready to serve.
More Salmon Recipes
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Seared Salmon and Pesto Pasta Recipe
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Ingredients
- 12 ounces short cut pasta (I used Gluten Free penne)
- 1 lb fresh salmon filets set out at room temp for 20 minutes
- 2 tablespoons of avocado oil or butter
- 1 teaspoon kosher salt
- 1/3 cup pasta cooking water or dry white wine
- 1/2 cup pesto I used my dairy free homemade pesto or use your favorite store bought
- 1/4 cup coconut cream or heavy cream
- 1 teaspoon fresh lemon juice
- 1 lb asparagus woody ends trimmed and cut into 2 inch pieces
- parmesan cheese or basil for topping
Instructions
Cook the pasta
- If you haven’t already, allow the salmon to rest at room temp for about 20 minutes. This tempers the salmon so cold salmon from the fridge doesn’t reduce the heat in the pan. You can skip this step if you’re short on time, but it helps the salmon cook evenly.
- Cook pasta according to package directions.
Sear the salmon
- Season the flesh side of the salmon with kosher salt and pepper. If the skin is already removed you can season both sides.
- Add the oil or butter to a deep skillet over medium-high heat. Allow it to get hot until the oil is rippling. You’ll know it’s ready when a splash of water dances and sizzles on the surface of the pan.
- Add the salmon, flesh-side down, and sear for 5 minutes, without moving. You can check occasionally to see if it’s browning. Flip the salmon over and cook for another 1-2 minutes or until the internal temperature of the salmon reaches about 125°F and the salmon begins to flake. Cook time may vary based on thickness of your salmon. Transfer the cooked salmon to a clean plate. The salmon will continue to cook slightly after removing it from the heat and will cook a bit more in the pasta.
Make the sauce
- Pour 1/3 cup of the pasta cooking water or dry white wine to the pan where the salmon is cooked, scraping any brown bits off the bottom of the pan. Stir in the pesto and allow it to simmer over medium heat then add the cream and lemon juice and stir to combine. Simmer the sauce over medium-low heat to warm and thicken for 5-6 minutes.
- While it’s simmering, remove any skin from the salmon and use a spoon or fork to break up the salmon into chunks.
- Add the cooked pasta to the sauce and toss gently to coat the pasta with the sauce. Top the pasta with the raw asparagus then close the lid or cover the pan with a plate for 3-4 minutes to steam the asparagus over medium heat. Open the lid and stir to combine.
- Top the pasta with the cooked salmon and toss gently to coat the salmon with the creamy pesto sauce. Serve
- Toss well to combine before serving with parmesan cheese and fresh basil.
Notes
- Make-ahead: make homemade pesto and chop the asparagus in advance to save time. You could also sear the salmon in advance and keep it in the fridge overnight. It will warm back up when it’s tossed with the pasta.
- To store: store any leftovers in an air tight container in the fridge for up to 2 days. I don’t recommend freezing this dish because of the cream in the sauce. To reheat, pour the pasta back in a skillet and warm over medium heat.
- Gluten-free: use a gluten free short cut pasta. You can find this at any local grocery store. Our favorite brand is Jovial, but all of the options are great.
- Dairy-free: to keep this entire recipe dairy free use a dairy free store bought pesto or a homemade vegan pesto. You’ll also use coconut cream instead of heavy cream and omit any parmesan cheese on top.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe has become a regular in our house. So yummy and is so easy to make! Tastes great every time!
Thank you!
This is a favorite recipe in our house! Even my kiddos eat it. My only complaint is my salmon takes waaaay longer to cook than searing for 5 minutes and then an additional 1-2 mins after flipping. Even if I cut my filets into smaller sizes! I usually have to add an extra 10-15 mins after searing for 5
Wow