From time to time, I like to make something that feels special but doesn’t take hours in the kitchen, and this salmon pesto pasta is exactly that. It’s creamy, flavorful, and full of fresh herbs and lemon, a meal that tastes like something from a cozy Italian café.

I have made this recipe many times, especially on busy nights when I still want something healthy and comforting. I use fresh salmon, basil pesto, garlic, and a touch of cream. Always rich, always satisfying, and always a hit with my family.

For serving, I like to add a sprinkle of Parmesan on top, some fresh basil leaves, with a squeeze of lemon for brightness. It pairs beautifully with a simple green salad or roasted veggies, the perfect balance for a fresh, elegant dinner.

Why You’ll Love This Recipe

You’ll love this salmon pesto pasta because it’s the perfect mix of creamy, fresh, and comforting. The pesto gives it a burst of herby flavor, the salmon adds rich protein, and the lemon brightens every bite. It’s simple enough for weeknights but fancy enough to serve to guests. Plus, it all comes together in under 30 minutes — a quick, wholesome dinner that feels gourmet without the effort.

Ingredients

• 12 oz pasta (fettuccine, penne, or spaghetti)
• 1 lb salmon fillet (skin removed)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 2 cups baby spinach (optional)
• 1/2 cup pesto sauce (store-bought or homemade)
• 1/2 cup heavy cream or half-and-half
• 1/4 cup grated Parmesan cheese
• Juice of 1/2 lemon
• 2 cloves garlic, minced
• 1 tablespoon butter
• Fresh basil or parsley, for garnish

Kitchen Equipment You’ll Need

• Large pot (for cooking pasta)
• Colander (for draining)
• Large skillet or sauté pan (for cooking salmon and sauce)
• Spatula or tongs (for flipping salmon)
• Wooden spoon (for stirring the sauce)
• Knife and cutting board (for chopping herbs and garlic)
• Measuring cups and spoons
• Lemon squeezer (optional but handy for fresh juice)

How to make Salmon Pesto Pasta

1. Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Cook salmon: Season salmon with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook salmon for 3–4 minutes per side until golden and flaky. Remove from the skillet and set aside.
3. Make the sauce: In the same skillet, melt butter and sauté garlic for 30 seconds. Stir in pesto and heavy cream, cooking for 1–2 minutes until smooth. Add a little pasta water if the sauce feels too thick.
4. Combine everything: Flake the cooked salmon into large pieces and return it to the pan. Add the cooked pasta, Parmesan, and spinach (if using). Toss gently to coat everything in the creamy pesto sauce.
5. Finish and serve: Squeeze lemon juice over the pasta and garnish with fresh basil or parsley. Serve warm and enjoy this creamy, flavorful pasta dish.

Tips for making perfect Salmon Pesto Pasta

• Don’t overcook the salmon – cook just until it flakes easily with a fork. Overcooking makes it dry, but tender salmon melts beautifully into the pasta.
• Use good-quality pesto – fresh basil pesto gives the best flavor. If using store-bought, add a squeeze of lemon to brighten it up.
• Reserve pasta water – that starchy water helps thin the sauce and make it silky. Add a splash at the end for a smooth, glossy finish.
• Sauté garlic gently – cook it low and slow in butter or olive oil. This keeps it fragrant without burning, which can turn the sauce bitter.
• Toss pasta in the sauce – always mix the pasta directly with the pesto sauce in the pan. It helps every strand soak up the creamy, herby flavor.
• Add lemon at the end – a little lemon juice or zest wakes up the whole dish. It cuts through the richness and gives a fresh touch.

Optional Ingredients

• Cherry tomatoes – add a pop of color and sweetness that balances the creamy pesto.
• Pine nuts – lightly toasted for crunch and that classic pesto nuttiness.
• Baby spinach – stir in just before serving for a fresh, healthy boost.
• Crushed red pepper flakes – for a subtle heat that complements the rich sauce.
• Sun-dried tomatoes – give a tangy, concentrated flavor that pairs beautifully with salmon.
• Capers – add a little salty bite for extra Mediterranean flair.

Serving Suggestions

Serving this salmon pesto pasta is best when it’s freshly made and warm, with the sauce still silky and the salmon perfectly tender. Sprinkle extra Parmesan and a few fresh basil leaves on top for a restaurant-style finish. It looks beautiful and tastes even better.

This pasta pairs wonderfully with simple sides like a crisp green salad or roasted asparagus. The fresh veggies balance the creamy sauce, making the meal feel light and complete. You can also serve it with garlic bread for that classic Italian touch.

For a cozy dinner, I love adding a glass of chilled white wine or sparkling water with lemon. If you have kids, they’ll enjoy it with some buttered bread or a few cherry tomatoes on the side. It’s a meal that feels fancy but is still family-friendly.

Variations and Substitutions To Try

Creamy Pesto Salmon Pasta – add extra heavy cream or cream cheese for a thicker, richer sauce. It makes the dish extra comforting and velvety, perfect for colder nights.

Spinach Pesto Pasta – replace basil pesto with spinach or kale pesto. It adds more nutrients while keeping that fresh, herby flavor. Great for a greener twist.

Lemon Garlic Salmon Pasta – skip the cream and mix pesto with olive oil, garlic, and lemon juice. The result is a lighter, zesty version full of bright flavor.

Smoked Salmon Pesto Pasta – Use smoked salmon instead of cooked fillets for a quick, elegant meal. It adds a salty, savory note that pairs beautifully with pesto.

Whole Wheat Pasta – swap regular pasta for whole wheat or chickpea pasta. It adds fiber and makes the meal more filling while still tasting amazing.

Pesto Veggie Pasta – toss in roasted cherry tomatoes, bell peppers, or zucchini. The veggies add sweetness and texture, making it a colorful, balanced dish.

No-Dairy Version – use coconut milk or cashew cream instead of heavy cream. It keeps the pasta creamy while making it dairy-free and lighter.

Shrimp Pesto Pasta – switch salmon for shrimp for a quick seafood twist. Shrimp cook fast and blend perfectly with the creamy pesto sauce.

How to Store

Let the pasta cool completely before storing so the sauce doesn’t separate. Transfer to an airtight container and refrigerate for up to 3 days. If possible, store the salmon pieces separately from the pasta to keep them from breaking apart.

How to Reheat

Reheat gently in a skillet over low heat with a splash of milk or water to loosen the sauce. Stir slowly until creamy again, then add the salmon at the end to warm it through without drying it out. Avoid microwaving for too long, as it can make the fish tough.

FAQ

Can I use canned salmon instead of fresh?
You can! Canned salmon is a great budget-friendly option. Just drain it well and stir it in at the end so it doesn’t overcook.

How can I make it lighter?
Swap heavy cream for half-and-half or omit the cream entirely. Use extra pasta water or olive oil to keep the sauce silky without the extra calories.

Can I make this with leftover cooked salmon?
Absolutely! Just flake in the leftover salmon at the end of cooking. It warms up quickly and saves time.

Is salmon pesto pasta healthy?
Yes, it’s full of protein, healthy fats, and fresh herbs. You can make it even lighter with whole wheat pasta and less cream.

Can I make it dairy-free?
Yes! Use dairy-free pesto and replace cream with coconut milk or cashew cream. It still tastes rich and smooth.

 Salmon Pesto Pasta

Recipe by Wasian CookeryCourse: MainCuisine: Italian-InspiredDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

This Salmon Pesto Pasta is rich yet light, with the perfect balance of creamy sauce, fresh herbs, and flaky salmon. It’s quick enough for weeknights but elegant enough for date night.

Ingredients

• 12 oz pasta (fettuccine, penne, or spaghetti)

• 1 lb salmon fillet (skin removed)

• 2 tablespoons olive oil

• Salt and black pepper, to taste

• 2 cups baby spinach (optional)

• 1/2 cup pesto sauce (store-bought or homemade)

• 1/2 cup heavy cream or half-and-half

• 1/4 cup grated Parmesan cheese

• Juice of 1/2 lemon

• 2 cloves garlic, minced

• 1 tablespoon butter

• Fresh basil or parsley, for garnish

Directions

• Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
• Cook salmon: Season salmon with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook salmon for 3–4 minutes per side until golden and flaky. Remove from the skillet and set aside.
• Make the sauce: In the same skillet, melt butter and sauté garlic for 30 seconds. Stir in pesto and heavy cream, cooking for 1–2 minutes until smooth. Add a little pasta water if the sauce feels too thick.
• Combine everything: Flake the cooked salmon into large pieces and return it to the pan. Add the cooked pasta, Parmesan, and spinach (if using). Toss gently to coat everything in the creamy pesto sauce.
• Finish and serve: Squeeze lemon juice over the pasta and garnish with fresh basil or parsley. Serve warm and enjoy this creamy, flavorful pasta dish.