Salmon Pesto Pasta

Salmon Pesto Pasta
Prep: 10 mins
Cook: 20 mins
Serves: 4
Difficulty: Intermediate

Creamy pesto tossed with pasta and flaked salmon makes a comforting meal in minutes. This restaurant-worthy dish combines the vibrant flavours of basil pesto with tender salmon and sweet cherry tomatoes for a meal that's both sophisticated and simple. The aromatic pesto coats every strand of pasta while the salmon adds protein and richness, creating a complete dinner that looks as impressive as it tastes.

Ingredients

  • 12 oz pasta (such as penne)
  • 2 salmon fillets
  • 1/3 cup pesto sauce
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • Grated Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Cook the pasta in salted boiling water until al dente; drain.
  2. Season the salmon with salt and pepper. Heat 1 tablespoon olive oil in a skillet and sear the salmon until cooked through, about 4 minutes per side. Remove and flake with a fork.
  3. In the same skillet add the remaining olive oil and sauté the minced garlic for 30 seconds. Add the cherry tomatoes and cook until just softened.
  4. Return the flaked salmon to the pan along with the cooked pasta and pesto sauce. Toss to coat evenly, adding a splash of pasta water if needed.
  5. Serve topped with grated Parmesan.

Equipment Needed

  • Large pot for boiling pasta (6-8 quart)
  • Large skillet (12-inch) with lid
  • Colander for draining pasta
  • Tongs or pasta fork
  • Measuring cups and spoons
  • Fish spatula or regular spatula

Tips & Variations

  • Lighter options: Use whole-wheat or gluten-free pasta for a healthier version. Chickpea pasta adds extra protein.
  • Pesto quality: Fresh homemade pesto is ideal, but high-quality store-bought works perfectly. Look for pesto with olive oil as the first ingredient.
  • Don't overcook salmon: Salmon should be just cooked through with a slightly translucent center. It will continue cooking after removed from heat.
  • Reserve pasta water: The starchy cooking water helps emulsify the pesto and creates a silky sauce that clings to the pasta.
  • Add cream: Stir in 2-3 tablespoons of heavy cream or Greek yogurt with the pesto for an extra creamy sauce.
  • Vegetable boost: Add spinach, arugula, broccoli florets, or zucchini for more vegetables and nutrients.

Nutritional Information

Per serving (1/4 of recipe):

  • Calories: 520
  • Protein: 32g
  • Fat: 22g (Saturated: 4g)
  • Carbohydrates: 48g
  • Fiber: 3g
  • Omega-3 Fatty Acids: 1.9g
  • Sodium: 480mg
  • Sugar: 4g

A protein-rich meal with healthy fats from salmon, olive oil, and pine nuts in the pesto. Provides vitamins from fresh basil and tomatoes.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days. Keep salmon and pasta together; the flavours meld beautifully overnight.

Freezer: Freeze without the Parmesan topping for up to 2 months. Pesto-based dishes freeze well, though the pasta may soften slightly.

Reheating: Reheat gently in a skillet over medium-low heat with a splash of olive oil or pasta water. Microwave for 2-3 minutes, stirring halfway through.

Prevent drying: Add a tablespoon of water or olive oil when reheating to restore moisture and prevent the pasta from becoming dry.

Serving Suggestions

Pair your salmon pesto pasta with:

  • Salads: Mixed greens with balsamic vinaigrette, Caesar salad, or Caprese salad
  • Bread: Garlic bread, focaccia, or toasted ciabatta with olive oil
  • Vegetables: Roasted asparagus, sauteed spinach, or grilled zucchini
  • Wine: Crisp white wines like Pinot Grigio, Vermentino, or Sauvignon Blanc
  • Garnishes: Fresh basil leaves, lemon wedges, toasted pine nuts, or extra Parmesan

Recipe Notes

Salmon flaking: Let salmon rest for 2-3 minutes before flaking to allow juices to redistribute. Use a fork to gently break into large, appealing chunks.

Pesto storage: If pesto oxidizes and darkens, stir it back to bright green. Cover leftover pesto with a thin layer of olive oil to prevent browning.

Cherry tomato timing: Cook tomatoes just until they start to burst and release their juices, creating a light, fresh sauce.

Garlic intensity: Saute garlic for only 30 seconds to avoid bitterness. Raw garlic in the pesto provides plenty of garlic flavour.

Pasta shape matters: Penne, fusilli, or rigatoni trap the pesto sauce well. Long pastas like linguine or fettuccine also work beautifully.

Make it ahead: Cook salmon and pasta up to 1 day ahead. Store separately and combine with fresh pesto just before serving for best results.