Seared Salmon and Pesto Pasta Recipe

Seared Salmon and Pesto Pasta Recipe

4.88 from 8 votes

This Salmon Pesto Pasta is rich, creamy, and ready in just 25 minutes. Flaky, golden-seared salmon is tossed with tender pasta and a velvety pesto sauce, creating a pasta dish that tastes gourmet but is incredibly easy to pull together. Whether it's a busy weeknight or a cozy dinner in, this is one of those salmon recipes you'll come back to again and again.

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Prep Time5

Cook Time20

Total Time25

Servings:

Author: Molly Thompson

INGREDIENTS

12 ounces uncooked 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 pasta cooking water or dry white wine
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 ounces uncooked 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 pasta cooking water, 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.

Nutrition

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