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Salmon Pesto Pasta

Published: / Updated: / 69 Comments

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This salmon pesto pasta recipe comes together fast and makes an elegant meal that's great for a quick weeknight dinner. You can either use jarred or homemade pesto.

salmon pesto pasta (with penne)

This salmon pasta with pesto took me a couple of tries to get right. Pesto can be quite oily, so I had to be careful with what I cooked the salmon in as well as how much cream I added. I think cream makes pretty much any sauce taste better, but I will say that for this recipe you can just leave it out if you prefer. Pesto can be quite strong, and the cream mellows it out a bit. 

I prefer using homemade pesto in this recipe, but I totally get that it's not always practical or convenient to make it (like when it's not basil season, for example). I rarely buy jarred pesto, so I don't have any particular brand loyalty at this point, but I recommend using something you love since the pesto flavor really shines in this recipe.

Love pesto? Try my Creamy Pesto Shrimp Gnocchi.

uncooked salmon coated in flour for salmon pesto pasta

Recipe notes & tips:

  • You can buy salmon with the skin on or already removed. If you bought salmon with the skin on and don't want to eat it, you can simply peel it off after you've done the searing step. 
  • I don't recommend subbing the cream for anything else like half-and-half or milk because the acid in the sauce is likely to make it curdle. Coconut milk will make it too oily, so just leave the cream out if need be (you can always add more pesto to the sauce if you want).
  • Some jarred pestos can already be quite lemony, so keep that in mind. You may not need to add the extra lemon juice to the recipe.
  • Feel free to use any kind of pasta for this recipe.
  • If you're looking to add some extra veggies to this pesto salmon pasta, chopped asparagus would be a nice addition. You could sear some for 5 minutes or so (until it's tender crisp) after you've seared the salmon, then add it back into the pan at the same time as the salmon. 

close-up of creamy salmon pesto pasta

More salmon pasta recipes you'll love:

basil pesto salmon pasta in two bowls

Will you give this creamy salmon pesto pasta recipe a try?

Questions? Leave me a comment below. If you made this recipe, tag me #saltandlavender on Instagram so I can see it!

salmon pesto pasta (with penne)

Salmon Pesto Pasta

This salmon pesto pasta recipe comes together fast and makes an elegant meal that's great for a quick weeknight dinner. You can either use jarred or homemade pesto.
4.97 from 28 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 567 kcal

Ingredients
 

  • 1 pound fresh salmon
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt & pepper to taste
  • 1/4 teaspoon garlic powder
  • Flour for dredging
  • 1/3 cup chicken broth or dry white wine
  • 1/3 cup pesto (click for my recipe or use your fav jarred variety)
  • 1/4 cup heavy/whipping cream
  • 1/2 teaspoon lemon juice optional
  • Freshly grated parmesan cheese optional
  • 8 ounces uncooked pasta

Instructions
 

  • Boil a salted pot of water for your pasta and cook it al dente according to package directions.
  • Sprinkle the salmon with the garlic powder and some salt & pepper. Coat it in flour on all sides.
  • In a skillet, heat the oil and butter over medium-high heat. Cook the salmon for about 3 minutes/side until lightly golden.
  • Take the pan off the heat. Remove the salmon to a plate and set aside. Pour the fat out of the skillet, but leave the nice browned bits that are stuck on the bottom of the pan (don't wipe the pan out).
  • Add the chicken broth and pesto and return the pan to the burner. Cook for about 30 seconds while scraping up the brown bits from the bottom of the pan.
  • Add in the cream and lemon juice and let the sauce bubble for about a minute. Add the salmon back in and break it into pieces with your spoon. Reduce the heat and let it gently cook for another 5 minutes or so (the sauce will thicken up as well).
  • Drain the pasta and toss it with the sauce. Serve immediately with freshly grated parmesan cheese if desired.

Notes

  • I don't recommend subbing the cream for milk or half-and-half because the sauce won't be the same, and they are likely to curdle. You can leave it out if you need to.
  • The lemon juice is optional because some jarred pestos already have lemon in it, and the sauce can end up too tangy.  
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 567kcalCarbohydrates: 46gProtein: 32gFat: 28gSaturated Fat: 8gCholesterol: 92mgSodium: 349mgPotassium: 709mgFiber: 2gSugar: 2gVitamin A: 768IUVitamin C: 2mgCalcium: 68mgIron: 2mg
Keyword salmon pesto pasta
Author Natasha Bull
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  1. Timothy says

    5 stars
    Hello may I ask how come the finished pasta looks a lot "drier" than the second last picture? Is it because of the cream? New to cooking 🙂

    Reply

    • Natasha says

      Hi Timothy! So, I believe that the only difference between the finished photos and the one of the salmon in the pan is that it's been tossed with pasta and plated. Exact same ingredients (like the cream was already in the shot with the pan, if I recall correctly). The sauce will coat the pasta, and so there's less to collect at the bottom of the pan/bowl/etc. In general, cream does make sauces thicker, though.

      Reply

  2. Kyle says

    5 stars
    This was delicious !!!! I added asparagus and actually melted a little cream cheese instead of heavy whipping cream and that also worked great! Perfect simple recipe 🙂

    Reply

    • Natasha says

      I'm worried it may curdle. I'd cook it over a very LOW heat. It'll also taste more tangy than the recipe is intended, but I think it could be tasty. Let me know if you try!

      Reply

  4. Jerod says

    Hi!

    Have you tried this without heavy cream? Thinking of cooking it tonight and am out of heavy cream so I will either temper and warm my milk or do away with it completely. Not sure what my best bet would be!

    Reply

    • Natasha says

      I think you could get away without using the cream. I'd just leave it out, and I am sure it would still be tasty. 🙂 Maybe add a splash of white wine if you need it to have a little more liquid.

      Reply

  5. Kat says

    5 stars
    Holy COW this was delicious. Took your advice and added asparagus. My “turns his nose up at fish” husband went back for seconds and said it was the best way he’s eaten salmon. 5 stars!

    Reply

  7. Patti says

    5 stars
    This was amazingly good. I seldom comment on recipes but this one was too good not too. I added a little more pesto because I used a little more pasta and it was delicious. So much so I got very little to eat myelf, so have to make it again!

    Reply

      • Tamisha says

        4 stars
        I enjoyed this recipe for how easy and quick it was to make. I didn't have heavy cream so I added in some feta cheese and a few handfuls of spinach. It was delicious. Thank you.

        Reply

      • Jennifer says

        5 stars
        Delicious and so easy! Skipped the cream, used wine instead of broth and it turned out great!
        Big hit with everyone and appears to be a “fancy dish” which I will use with company in the future! Thanks for sharing.

        Reply

  8. Peggy says

    5 stars
    I used whole wheat linguini, added asparagus, and it was a hit with my family. Everyone loved it. Question: I would like to fix this for some house guests but don't want to be cooking at the last minute. Do you think I could fix this earlier in the day and then reheat?

    Reply

    • Natasha says

      I'm so happy you enjoyed it, Peggy! That's a tough one. I'm a little concerned that the salmon could dry out and the sauce might not reheat great. I would maybe do a test run just to see... but I'd warm it up slowly on a low heat if you do try.

      Reply

  9. Brittany says

    5 stars
    Delicious!!! Followed the recipe exactly and added the asparagus that the article recommended. Would def recommend adding it for some texture. This was delicious and will add to our regular rotation!

    Reply

  10. Taylor George says

    5 stars
    I’ve made this several times and it’s always a hit with my husband! He’s usually very honest when he doesn’t like a meal I make and tonight he said “This is a top 5 meal!” So, you’re definitely getting a five star rating from him! We added some roasted asparagus and it was even better than previous times. Thanks for the awesome recipe!

    Reply

  11. Linda Gerrard says

    5 stars
    This was a wonderful Valentine’s Day dish. I added broccolini for a side and garlic bread. It was a wonderful combination of flavors. I was happy that I had some homemade pesto in the fridge ready for this dish.

    Reply

  12. Sarah says

    5 stars
    This was phenomenal! As if I wasn’t already sold on the five star reviews that came before me (which I was!), wow! Flavorful, simple & quick, and elegant. A restaurant quality meal that is a quick keeper!

    Served with both steamed and oven roasted asparagus as a side.

    Reply

  15. RD says

    5 stars
    OMG! Fabulous idea! Left out the cream, used leftover salmon and zucchini noodles plus whole wheat pasta!! Delicious!!!😊

    Reply

  17. Darlene A. says

    5 stars
    This was absolutely delicious!! I did substitute coffee cream for the whipping cream and it worked out great! This will be on my table again soon!!

    Reply

  19. Leanne says

    5 stars
    I made this recipe with pollack (white lake salmon) and added tomatoes and garlic. It was delicious, plus quick and easy to cook! Would definitely recommend

    Reply

  24. Sandy says

    5 stars
    Loved, loved, loved this recipe!

    Has anyone tried adding fresh vegetables? Cherry tomatoes? Peas? Spinach?

    Reply

  27. Cathy says

    5 stars
    I made this and followed the recipe to the T , even buying and using heavy whipping cream and not the half and half that I had in the refrig. I had lots of basil and made my own pesto. This was one of the best recipes and tastiest I have made lately...thanks

    Reply

  28. Rose says

    5 stars
    This recipe was super easy to make and so good! I added lemon juice and you’re right, it did end up a tad too tangy since I used a jarred pesto. Loved it anyway and will make more of this 😉

    Reply

    • Natasha says

      I'm so glad you enjoyed it!! Yeah, I was kinda surprised how tangy the jarred pesto I tried was.

      Reply

  29. Amy says

    5 stars
    So easy and delicious! Can easily be scaled to make larger or smaller. This is a restaurant-quality dish!

    Reply

  30. Kristina says

    5 stars
    Salmon and pesto...who knew it would be so good?!! Loud yums were heard all the way around when I served this and my husband even volunteered to do the dishes. Hooray and thank you!

    Reply

    • Natasha says

      I think you could give it a try if you're looking for a quick pantry meal, but it definitely will taste different.

      Reply