Salmon Pesto Pasta

Here’s the thing: when you pair rich, flaky salmon with vibrant pesto and pasta, something magical happens. This dish is the perfect blend of healthy-ish, comfort food, and fresh flavors. It’s easy enough for a Tuesday night but fancy enough to serve for guests with a glass of sparkling water or a chilled drink.

The first time I made this, I had leftover pesto and a couple of salmon fillets in the fridge, and it turned into one of the best throw-together dinners I’ve ever made. Now it’s a regular in my rotation because it checks all the boxes: fast, filling, and super flavorful.

Why You’ll Love This Recipe

• Fast and flavorful – Ready in about 30 minutes.
• One of those “feels fancy” meals – But made with super simple ingredients.
• Customizable – Use homemade or store-bought pesto, and any pasta shape you love.
• Packed with healthy fats – Salmon + olive oil-rich pesto = good-for-you deliciousness.
• Meal-prep friendly – Make extra for lunch the next day (it’s even good cold!).

Prep Time and Yield

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 servings
Calories per serving: ~520
Protein: 35g | Carbs: 45g | Fat: 24g

Ingredients

For the Salmon

• 2 salmon fillets (about 6 oz each)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Juice of ½ lemon

For the Pasta

• 8 oz pasta (penne, spaghetti, fusilli—whatever you love)
• ½ cup pesto (store-bought or homemade)
• ¼ cup reserved pasta water
• 1–2 tablespoons grated Parmesan cheese
• Optional: cherry tomatoes, baby spinach, or peas for extra veggies

Optional Homemade Pesto

If you want to go the extra mile (highly recommend!), here’s a quick pesto:

• 2 cups fresh basil leaves
• ¼ cup grated Parmesan
• ¼ cup toasted pine nuts or walnuts
• 2 garlic cloves
• ½ cup olive oil
• Salt and pepper, to taste
• Squeeze of lemon juice

Blend everything together until smooth and creamy. Store extra in the fridge for up to a week.

Step-by-Step Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook pasta according to package directions until al dente.
• Reserve ¼ cup of pasta water, then drain and set aside.

2. Cook the Salmon

Pan-Seared Method:

• Pat salmon dry and season both sides with salt, pepper, and garlic powder.
• Heat olive oil in a nonstick skillet over medium heat.
• Add salmon skin-side down and cook for 4–5 minutes.
• Flip and cook for another 3–4 minutes, until salmon is opaque and flakes easily.
• Squeeze lemon juice over the top and remove from pan. Let rest for a minute, then flake into chunks.

Baked Method:

• Preheat oven to 400°F (200°C).
• Place seasoned salmon on a parchment-lined baking sheet.
• Bake for 12–15 minutes, until cooked through.

3. Toss the Pasta

• In the same pot you cooked the pasta in, add the cooked pasta back in with the pesto.
• Stir in a splash of reserved pasta water to loosen the sauce as needed.
• Add Parmesan and stir until everything is coated and creamy.
• Fold in cherry tomatoes or spinach if using—let the residual heat wilt the greens.

4. Add the Salmon

• Gently add in the flaked salmon and toss lightly to combine.
• Taste and adjust salt, pepper, or lemon juice if needed.

How to Serve

• Topped with more Parmesan and a drizzle of olive oil or lemon zest.
• With a side salad – Arugula, lemon vinaigrette, and shaved fennel work beautifully.
• With garlic bread – Because more carbs is never a bad idea.
• Chilled as a pasta salad – Great for lunch the next day.

Additional Tips

1. Use wild salmon for the best flavor and nutritional boost.
2. Don’t overcook the pasta – Al dente pasta holds up better with the sauce and salmon.
3. Reserve pasta water – It helps emulsify and loosen the pesto without making it watery.
4. Add veggies – Spinach, blistered tomatoes, roasted zucchini, or peas make this even more satisfying.
5. Use what you have – No fresh basil? Try arugula or parsley pesto!

Recipe Variations

• Creamy Pesto Pasta – Stir in a tablespoon of cream cheese or Greek yogurt for a creamy version.
• Spicy Kick – Add red pepper flakes or a spoonful of harissa to the pesto.
• No salmon? Use grilled shrimp, canned tuna, or rotisserie chicken.
• Vegan Version – Swap salmon for roasted chickpeas or mushrooms, and use dairy-free pesto.

Storage and Reheating

• Store: In an airtight container in the fridge for up to 3 days.
• Reheat: Gently in a skillet with a splash of water or extra pesto. Or enjoy cold as a pasta salad.
• Not ideal for freezing: The pesto and salmon texture won’t hold up well.

Special Equipment

• Nonstick skillet – For perfectly seared salmon.
• Pasta pot – Big enough for boiling and tossing pasta.
• Blender or food processor – If making pesto from scratch.

FAQ

Can I use canned salmon?
Yes! Just flake it and mix in at the end. It’s a budget-friendly, time-saving option.

Can I make it dairy-free?
Absolutely. Use a dairy-free pesto and skip the Parmesan or use a plant-based version.

Can I make it ahead?
You can prep the salmon and pesto ahead and toss everything together before serving.

What pasta shape works best?
Short pasta like penne or fusilli grabs more pesto, but spaghetti or linguine works great too.

What if I don’t have pesto?
Try a drizzle of olive oil, chopped basil, lemon juice, and garlic for a DIY “green sauce.”

Conclusion

This Salmon Pesto Pasta is one of those dinners that checks all the boxes: fast, flavorful, healthy(ish), and completely satisfying. It’s simple enough for a weeknight, impressive enough for guests, and endlessly customizable to what you’ve got on hand.

Flaky salmon. Herby pesto. Tender pasta. What’s not to love?

If you try it, tag me with your creations—I love seeing your twists! Want a one-pan baked version or a gluten-free spin? Just let me know!

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