Pan-sear the salmon, build the sauce in those browned bits, then finish it with pesto, cream, lemon, and al dente pasta for the perfect weeknight salmon meal. Asparagus steams on top with the lid on, and when you break the salmon into chunks and fold it back in, you’ll think you ordered your favorite tackout.
The best part? It only takes twenty-five minutes and one pan for the sauce (the pasta cooks separate). It tastes like you made considerably more effort than you did (my favorite kind of dinner).
The browned bits left behind after searing the salmon are where all the flavor is hiding. This is the step that separates a good pesto pasta from a great one so please don’t wipe out the pan!
Why You’ll Love This Recipe
The salmon does double duty here. You sear it first to build a golden crust, then the browned bits it leaves behind become the base of the entire sauce (it’s called fond in the cooking world). One piece of fish, two jobs, more flavor than the ingredient list suggests.
It keeps you full. Salmon is one of the most satisfying proteins you can put in a pasta dish. This isn’t a side dish you’re calling dinner, it’s a full meal that holds until the next one.
You can use store-bought pesto or homemade pesto. In the summer when my basil is overflowing I’ll always choose basil pesto or pistachio pesto. But if I don’t have basil on hand, storebought is just as good. The sauce gets enough depth from the deglazing and cream steps that jarred pesto still tastes like something you made intentionally.
The asparagus cooks in the same pan. No second pot, no boiling water, no timer to manage, just added veggies and bright crisp color/flavor. You lay it on top of the pasta, cover the pan, and the steam does the rest in three to four minutes. Bright green, just tender, no babysitting (I have 3 kids for that!).
If you love rich, weeknight-friendly pasta recipes, don’t miss this Buffalo Chicken Pasta next!
Salmon is one of my favorite weeknight proteins because it’s healthy and cooks fast. Try my honey garlic salmon bowls or this perfect marinated grilled salmon next.
Ingredients You’ll Need
- Short cut pasta: Penne and rigatoni are the best shapes because the ridges and curved edges catch the pesto sauce the way smooth long noodles can’t. Use a certified gluten-free brand like Jovial if needed.
- Salmon fillets: Fresh wild-caught salmon gives you the best flavor. Skin-on is fine and preferred because it protects the flesh during the sear.
- Butter or avocado oil: You need a fat that can handle medium-high heat without burning. Avocado oil has a higher smoke point than olive oil and works better for the sear. Butter works too and adds flavor.
- Dry white wine or reserved pasta water: Either one deglazes the pan and lifts the fond. White wine adds more complexity but pasta water works well if you’d rather not open a bottle midweek. It also helps mind the creamy and pesto in the sauce.
- Basil pesto: Use my homemade pesto if you have 5 extra minutes. For store-bought, Trader Joe’s is the one I reach for.
- Heavy cream: Don’t substitute half-and-half or milk. The lemon juice in the sauce will curdle lower-fat dairy at this heat. For a dairy-free version, use the thick cream from the top of a can of full-fat coconut milk.
- Lemon juice: A small amount of acid brightens the sauce at the end. Some jarred pestos are lemon forward so taste the sauce before adding yours.
- Asparagus: Trim the woody ends and cut the spears into two-inch pieces. They cook right in the pan on top of the pasta with the lid on (no extra pot needed).
- Parmesan, fresh basil, cracked pepper: For serving. The Parmesan adds salt and umami. The fresh basil adds a brightness and that restaraunt vibe.
How to Make Salmon Pesto Pasta
Step 1. Sear the salmon: Pat the salmon dry and season both sides with kosher salt and pepper. Heat butter or avocado oil in a deep skillet over medium-high until shimmering. Place the salmon flesh-side down and leave it alone for five minutes — that’s how you get the crust. Flip and cook one to two more minutes until the internal temperature reads 125°F. Transfer to a plate. It finishes cooking in the sauce.
Step 2: Build the sauce. Pour 1/3 cup pasta water or white wine into the same pan and scrape up the browned bits from the bottom. That fond is where all the flavor is. Add the pesto and simmer for a minute, then stir in the cream and lemon juice. Let it thicken over medium heat for five to six minutes.
Step 3. Add the pasta and steam the asparagus: Toss the cooked pasta into the sauce to coat. Lay the asparagus on top in a single layer, cover the pan, and steam for three to four minutes. When the lid comes off, the asparagus should be bright green and just tender.
Step 4. Fold in the salmon and serve: Peel the skin off the rested salmon and break the flesh into large chunks. Fold gently into the pasta. Serve immediately with Parmesan, extra pesto, fresh basil, and cracked pepper.
Molly’s Pro Tips
Let the salmon rest at room temperature for 20 minutes before cooking. Cold fish drops the pan temperature and the flesh steams instead of sears. Skip it if you’re short on time. Don’t if you want the crust.
Turn the burner to low before adding the pesto. Basil oxidizes fast, so sustained heat turns a bright green sauce gray-green in minutes and you can’t bring it back. Add the pesto, stir quickly, then stream in the cream.
Reserve a full cup of pasta water before draining. You’ll use 1/3 cup in the sauce. Keep the rest close. A splash loosens things back up if the pasta soaks the sauce while you’re plating.
Recipe Variations
- Gluten-Free: Use a certified gluten-free short pasta. Jovial is my go-to.
- Dairy-Free: Swap the cream for the thick portion from a full-fat can of coconut milk. Use a dairy-free pesto. The coconut flavor won’t come through in the final dish.
- Canned Salmon: Drain a 14 to 15 oz can of wild-caught salmon, remove any bones, and pat dry. Skip the searing step and fold it in at the end with the other salmon. A seared salmon is always my choice, but this works in a pinch.
- Cherry Tomatoes: Add a cup of halved cherry tomatoes to the pan right after building the fond, before the pesto. Let them blister for two minutes.
- Vegetable Swaps: Spinach goes in at the very end or frozen peas go in with the pasta. Zucchini gets sautéed in the salmon pan before you build the sauce.
What to Serve with Salmon Pesto Pasta
Garlic bread or crusty bread. You want something to drag through the sauce at the bottom of the bowl!
A simple arugula salad with peppery arugula, lemon dressing and shaved Parmesan is the natural companion to a creamy pesto sauce. It cuts the richness without competing with it.
A Caesar salad would also be amazing. The anchovy-forward dressing works with the basil and lemon profile of the pasta. This Brussels Sprout Caesar Salad is a good one if you want even more veggies.
A glass of white wine with dinner. Sauvignon Blanc or Pinot Grigio both pair well with pesto and salmon. If you used white wine to deglaze the pan, use the same bottle.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days. The salmon is the limiting factor here, not the pasta (that stores perfectly).
Reheat gently in a skillet over medium-low heat with a small splash of pasta water to loosen the sauce. Don’t microwave the salmon directly — it dries out and the texture goes rubbery fast. If you’re reheating at work, store the salmon and pasta separately and combine them warm.
Don’t freeze this one because the cream sauce breaks when it thaws and the salmon texture isn’t good.
Recipe FAQs
Short, ridged pasta. Penne, rigatoni, cavatappi, and rotini all hold a pesto sauce where smooth long noodles let it slide off. Spaghetti and fettuccine are better matches for thicker, heavier sauces. For this dish, use something with texture.
es. A good jar works perfectly. Trader Joe’s is what I reach for when I’m not making it from scratch. Drain the excess oil sitting on top of the jar before measuring. If your pesto is particularly lemony, taste the sauce before adding the full amount of lemon juice the recipe calls for.
Yes. Drain a 14 to 15 oz can of wild-caught salmon well, remove any bones or skin, and pat dry. Add it at the end when you fold the salmon into the pasta. Skip the searing step. You lose the golden crust but the flavor is still there and the dish comes together even faster. This is the version to make when you don’t have a fish counter nearby.
Pull it at 125-130°F for medium doneness. At that temperature, the flesh just begins to separate into flakes when gently pressed and a thin line of translucency may still be visible in the very center. That’s what you want for this recipe (and every salmon IMO).
Two things. First, if you’re using store-bought pesto, pour off the excess oil sitting on top of the jar before measuring. Second, use pasta water in the sauce. The starch in pasta water acts as an emulsifier and binds the oil in the pesto to the cream, keeping the sauce cohesive. If the sauce looks broken or oily, add a tablespoon of pasta water and stir firmly.
The pesto sauce, chopped asparagus, and even the seared salmon can all be prepped a day in advance and stored separately in the fridge. Toss with freshly cooked pasta right before serving. Don’t assemble the full dish in advance because the pasta soaks up the sauce overnight and the salmon texture isn’t the same. Keep the components separate and combine them fresh!
If you love this recipe, try it with our Blackened Salmon for even more bold flavor.
More Pasta Recipes
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Salmon Pesto Pasta
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Ingredients
- 12 oz penne pasta gluten-free if needed (any short cut pasta works)
- 1 lb skin-on salmon filets set out at room temp for 20 minutes
- 2 Tablespoons unsalted butter or olive oil
- 1 teaspoon kosher salt
- 1/3 cup dry white wine or pasta cooking water
- 1/2 cup pesto I used homemade pesto, plus more for topping
- 1/4 cup heavy cream
- 1 teaspoon fresh lemon juice
- 1 lb asparagus woody ends trimmed and cut into 2-inch pieces
- Parmesan cheese and basil for topping
Instructions
- Before you begin: 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 the pasta: Cook the pasta according to package directions, reserving 1/3 cup of pasta cooking water before draining.12 oz penne pasta
- Sear the salmon: Pat the salmon dry and season with kosher salt and pepper. Heat the oil or butter in a deep skillet over medium-high heat, until it's hot and rippling. A drop of water will sizzle on the surface. Sear the salmon flesh-side-down for 5 minutes undisturbed, until it's deeply golden. Carefully flip and cook for another 1-2 minutes, or until the internal temperature reaches 125 and the salmon begins to flake. Cook time may vary based on thickness of your salmon. Transfer the cooked salmon to a clean plate.1 lb skin-on salmon filets, 2 Tablespoons unsalted butter, 1 teaspoon kosher salt
- Make the pesto sauce: Pour 1/3 cup of the pasta cooking water (or dry white wine) in the pan, scraping any brown bits form the bottom of the pan. Stir in the pesto and allow it to simmer over medium heat for 1-2 minutes. Stir in the cream and lemon juice and whisk to combine. Simmer the sauce over medium-low heat to warm and thicken for 5-6 minutes.1/3 cup dry white wine, 1/2 cup pesto, 1/4 cup heavy cream, 1 teaspoon fresh lemon juice
- Toss the pasta: Add the cooked pasta to the pesto sauce and toss gently to coat. Top the pasta with the raw asparagus then cover and steam the asparagus for 3-4 minutes over medium heat. Open the lid and stir to combine.1 lb asparagus
- Finish and serve: While the asparagus cooks, remove the skin from the salmon and use a spoon or fork to break up the salmon into chunks. Top the pasta with the cooked salmon and toss gently to coat the salmon with the creamy pesto sauce. Serve with grated parmesan cheese, a few spoonfuls of pesto, 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 meal was FABULOUS! I’m not a huge salmon fan, but in the creamy pesto sauce, this was so tasty! We felt like we ordered a 5 star meal in our home 🙂 Easy to make and will definitely make this again
Wow, thank you Alyssa!! So glad you loved it.
This recipe has become a regular in our house. So yummy and is so easy to make! Tastes great every time!
Thank you!
We constantly come back to this recipe! It’s in our regular rotation for sure! I love how easy it comes together! For summer we tend to swap the asparagus for zucchini and sometimes add cherry tomatoes or spinach to mix it up a bit! Always yummy!
Thanks Katie! So glad you like it!
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