Salmon Pesto Pasta

Salmon Pesto Pasta is a flavorful, vibrant dish that combines the richness of salmon with the fresh, herbaceous flavors of pesto sauce.

The tender salmon is paired with al dente pasta and tossed in a creamy pesto sauce that adds a burst of flavor with every bite. This dish is quick, easy to prepare, and makes a perfect meal for any occasion, from weeknight dinners to special celebrations. The balance of protein from the salmon and the fresh, aromatic pesto creates a satisfying and delicious dish.

Kitchen Equipment Needed

• Large pot for boiling pasta
• Skillet or frying pan for cooking salmon
• Small bowl (for mixing pesto, if making from scratch)
• Measuring cups and spoons
• Knife and cutting board
• Tongs or spatula for tossing pasta

Ingredients Overview

• Salmon: A rich, flaky protein that pairs perfectly with the pesto sauce.
• Pasta: Choose your favorite pasta shape, such as spaghetti, penne, or farfalle.
• Pesto sauce: The star of the dish, adding freshness and bold flavor with basil, garlic, pine nuts, Parmesan, and olive oil.

Ingredients

For the Pasta

• 8 oz pasta (spaghetti, penne, or your choice)
• Salt, for the pasta water

For the Salmon

• 2 salmon fillets (about 6 oz each)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon lemon zest (optional, for added brightness)

For the Pesto Sauce (if making from scratch)

• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup olive oil
• Salt and pepper, to taste
• 1 tablespoon lemon juice (optional)

For Topping

• Extra Parmesan cheese, grated (optional)
• Fresh basil leaves for garnish (optional)

Directions

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, or until al dente. Drain, reserving about 1/2 cup of pasta water. Set the pasta aside.
2. Prepare the Salmon
   While the pasta is cooking, heat the olive oil in a skillet over medium-high heat. Season the salmon fillets with salt, pepper, and lemon zest (if using). Add the salmon to the skillet and cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside to cool slightly.
3. Make the Pesto Sauce
   In a food processor or blender, combine the basil, pine nuts, garlic, Parmesan cheese, olive oil, salt, and pepper. Blend until smooth, scraping down the sides as needed. If the pesto is too thick, you can add a little pasta water or olive oil to reach your desired consistency. Taste and adjust seasoning with more salt, pepper, or lemon juice, if desired.
4. Assemble the Pasta
   Flake the cooked salmon into bite-sized pieces using a fork. In a large bowl, toss the cooked pasta with the pesto sauce, adding pasta water a little at a time to help the sauce coat the pasta evenly. Add the flaked salmon and gently toss to combine.
5. Serve
   Divide the pasta between serving bowls. Top with extra grated Parmesan cheese and fresh basil leaves, if desired. Serve immediately and enjoy!

Prep Time

10 minutes

Cook Time

15-20 minutes

Total Time

30 minutes

Nutrition (per serving, ~2 servings)

• Calories: ~550
• Fat: ~30g
• Carbohydrates: ~45g
• Protein: ~35g

Expert Tips

• Salmon Substitution: You can substitute the salmon with other fish like trout, or use grilled chicken for a different protein option.
• Make Ahead: If you’re short on time, you can use store-bought pesto sauce to save time. Just choose a high-quality pesto for the best flavor.
• Creamy Pesto: For a creamier pesto sauce, you can add a couple of tablespoons of heavy cream or crème fraîche to the pesto mixture.

FAQs

Can I make this dish with frozen salmon?
Yes, you can use frozen salmon. Just be sure to thaw it in the refrigerator overnight before cooking, or you can thaw it quickly in cold water for about 20-30 minutes.

Can I use a different type of pesto?
Yes, you can experiment with different types of pesto, such as sun-dried tomato pesto, arugula pesto, or even a dairy-free pesto using nutritional yeast instead of Parmesan.

Can I make this recipe ahead of time?
The salmon and pesto sauce can be made ahead of time. Store the salmon and pesto separately in airtight containers in the refrigerator for up to 2 days. When ready to serve, simply reheat the salmon and toss with freshly cooked pasta and pesto.

Storing & Freezing

• Storing: Leftover pasta can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a little olive oil or pasta water to keep the sauce creamy.
• Freezing: It’s best not to freeze the pasta with pesto, as the sauce may change texture. However, you can freeze the cooked salmon and pesto separately for up to 1 month. Thaw and combine with freshly cooked pasta when ready to serve.

Substitutions & Variations

• Gluten-Free: Use gluten-free pasta to make this dish suitable for a gluten-free diet.
• Vegan: Use a plant-based pesto and vegan cheese in place of the Parmesan to make this dish vegan-friendly.
• Spicy Version: Add a pinch of red pepper flakes to the pesto for a bit of heat.

Salmon Pesto Pasta

Salmon Pesto Pasta is a flavorful, vibrant dish that combines the richness of salmon with the fresh, herbaceous flavors of pesto sauce. The tender salmon is paired with al dente pasta and tossed in a creamy pesto sauce that adds a burst of flavor with every bite.

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Equipment

• - Large pot for boiling pasta
• - Skillet or frying pan for cooking salmon
• - Small bowl (for mixing pesto, if making from scratch)
• Measuring cups and spoons
• Knife and cutting board
• - Tongs or spatula for tossing pasta

Ingredients

  

• #### For the Pasta
• - 8 oz pasta spaghetti, penne, or your choice
• - Salt for the pasta water
• #### For the Salmon
• - 2 salmon fillets about 6 oz each
• - 1 tablespoon olive oil
• - Salt and pepper to taste
• - 1 teaspoon lemon zest optional, for added brightness
• #### For the Pesto Sauce if making from scratch
• - 2 cups fresh basil leaves
• - 1/4 cup pine nuts or walnuts
• - 2 cloves garlic
• - 1/2 cup freshly grated Parmesan cheese
• - 1/2 cup olive oil
• - Salt and pepper to taste
• - 1 tablespoon lemon juice optional

Instructions

 

• **Cook the Pasta**
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, or until al dente. Drain, reserving about 1/2 cup of pasta water. Set the pasta aside.
• **Prepare the Salmon**
• While the pasta is cooking, heat the olive oil in a skillet over medium-high heat. Season the salmon fillets with salt, pepper, and lemon zest (if using). Add the salmon to the skillet and cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside to cool slightly.
• **Make the Pesto Sauce**
• In a food processor or blender, combine the basil, pine nuts, garlic, Parmesan cheese, olive oil, salt, and pepper. Blend until smooth, scraping down the sides as needed. If the pesto is too thick, you can add a little pasta water or olive oil to reach your desired consistency. Taste and adjust seasoning with more salt, pepper, or lemon juice, if desired.
• **Assemble the Pasta**
• Flake the cooked salmon into bite-sized pieces using a fork. In a large bowl, toss the cooked pasta with the pesto sauce, adding pasta water a little at a time to help the sauce coat the pasta evenly. Add the flaked salmon and gently toss to combine.
• **Serve**
• Divide the pasta between serving bowls. Top with extra grated Parmesan cheese and fresh basil leaves, if desired. Serve immediately and enjoy!