Easy salmon pesto pasta is one of those dinners that feels special without asking much of you—just a few fresh ingredients and a little time at the stove. I first made it on a rainy Tuesday when we needed something warm and filling, but not fussy. The smell of garlic and pesto swirling in the pan while the salmon sizzled was all it took to bring everyone into the kitchen early.
This dish is creamy, comforting, and full of rich flavor without feeling heavy. The pesto melts beautifully into the sauce, the salmon flakes apart just right, and the pasta soaks up every bit. Whether you’re cooking for a quiet night in or trying to get dinner on the table fast, salmon pesto pasta has earned a regular spot in our dinner rotation.
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Why You’ll Love This Easy Salmon Pesto Pasta
Easy salmon pesto pasta is everything a weeknight dinner should be—fast, full of flavor, and made with love. Here’s why it’s become a go-to in our kitchen:
– Quick to make – From stove to table in about 30 minutes
– Creamy and comforting – The pesto and cream create a rich, velvety sauce
– Family-approved – Mild, cozy flavors everyone can enjoy (even the picky eaters!)
– Perfect for leftovers – A wonderful way to use up extra salmon or pasta
– Customizable – Add veggies, use gluten-free pasta, or swap in your favorite pesto
– Weeknight easy, weekend-worthy – Simple enough for busy evenings, lovely enough for guests
Ingredients for Easy Salmon Pesto Pasta
Here’s what you’ll need to make this cozy bowl of easy salmon pesto pasta. Nothing fancy—just simple ingredients that come together beautifully:
8 ounces of your favorite pasta (I like penne, but anything you have on hand will work)
1 pound of fresh salmon (skin-on is fine—we’ll sear it and slip it off later)
A little salt, pepper, and ¼ teaspoon of garlic powder for seasoning
A few spoonfuls of flour for a light dredge on the salmon
1 tablespoon olive oil
1 tablespoon butter
⅓ cup chicken broth (or water with a pinch of bouillon)
⅓ cup good-quality pesto (homemade or store-bought—whatever you love)
¼ cup heavy cream for richness
½ teaspoon lemon juice (optional, just to brighten things a bit)
Freshly grated parmesan for serving (totally optional, but always welcome)
Emma’s Tips:
– If you’ve got leftover cooked salmon, feel free to flake that in instead—just skip the pan-searing step.
– No cream? No problem. Just use a little more pesto and a splash of the pasta water to loosen the sauce.
– Gluten-free pasta works just fine here too. I’ve made it both ways and it always disappears fast!
How to Make Easy Salmon Pesto Pasta
- Start by boiling your pasta
Bring a pot of salted water to a boil and cook your pasta until just al dente. While that’s bubbling away, we’ll start on the salmon. - Season and coat the salmon
Sprinkle your salmon with salt, pepper, and garlic powder. Then give it a light dusting of flour on all sides—this helps it get that lovely golden crust. - Sear the salmon
In a large skillet, heat the olive oil and butter over medium-high heat. Gently place the salmon in the pan and cook it for about 3 minutes per side, or until it’s nicely golden. Then take it out and set it aside on a plate. - Deglaze the pan with broth and pesto
Pour out any extra fat but leave all those flavorful browned bits at the bottom—that’s the good stuff. Add the chicken broth and pesto to the skillet and stir it around for about 30 seconds. - Add the cream and lemon juice
Let it bubble for a minute or so. The sauce will start to thicken and smell incredible. - Flake the salmon into the sauce
Gently break the salmon into bite-sized pieces and add it back to the pan. Let everything simmer together for another few minutes until the salmon is cooked through and the sauce is silky. - Toss in the pasta
Drain your pasta and add it straight into the skillet. Toss everything gently until the pasta is coated in that creamy, herby sauce. - Serve it warm
Top with a little grated parmesan if you like, and serve it up with a slice of bread or a simple salad on the side.
Tips for Success from Emma’s Kitchen
– Use a pesto you really love
Since pesto is the heart of this dish, the flavor really shines through. I’ve used both homemade and store-bought—just choose one that makes you smile.
– Don’t skip the flour coating
It may seem like a small step, but that light dusting of flour helps the salmon brown beautifully and gives the sauce just a little more body.
– Be gentle with the salmon
Once it’s cooked, flake it into big, tender pieces and stir it in gently so it doesn’t break down too much. We want those lovely chunks in every bite.
– Taste before adding lemon
Some pestos already have a bright, lemony kick. If yours does, feel free to skip the extra splash—you want balance, not pucker.
– Reserve a bit of pasta water
If the sauce feels too thick at the end, a splash of that starchy pasta water will loosen things up without watering it down.
Customization Ideas for Salmon Pesto Pasta
One of the things I love about this easy salmon pesto pasta is how adaptable it is. Whether you’re working with what’s in your pantry or adjusting for food sensitivities, there’s plenty of room to play:
– Dairy-Free Version
Skip the cream and parmesan, and use a dairy-free pesto (there are some great store-bought ones out there made with olive oil and nuts only). Add a splash of pasta water to keep the sauce smooth.
– Gluten-Free Pasta Swap
I’ve made this with gluten-free penne and brown rice pasta—both worked beautifully. Just cook it al dente so it doesn’t get too soft.
– Veggie Add-Ins
Toss in a handful of baby spinach, steamed asparagus, or cherry tomatoes while the sauce simmers. It adds color, flavor, and a little extra nourishment.
– Leftover Salmon Shortcut
Have leftover cooked salmon in the fridge? Flake it right into the sauce at the end and skip the searing step—no one will know the difference.
– Nut-Free Pesto Option
Making your own? Try sunflower seeds or pumpkin seeds instead of pine nuts or almonds. It still gives that rich pesto flavor without the allergy risk.
– Craving cozy comfort food?
For something a little heartier, this gluten-free chicken and dumplings is another one-pot recipe we love—especially when the weather turns cool.
What to Serve with Easy Salmon Pesto Pasta
This salmon pesto pasta is rich and flavorful all on its own, but sometimes it’s nice to round things out with a little something on the side. Here are a few ideas we’ve enjoyed at our table:
– A simple green salad – Something light like arugula or baby spinach with lemon and olive oil balances the richness of the dish beautifully.
– Garlic bread or warm rolls – Perfect for soaking up any leftover sauce. My family always fights over the last piece.
– Roasted vegetables – A tray of roasted zucchini, asparagus, or even sweet cherry tomatoes adds color and freshness.
– Roasted chili corn salsa – If you’re craving something with a little zing, this bright, savory salsa makes a fun side.
– A cozy soup starter – If you’re feeling extra, a light soup like homemade vegetable or a clear chicken broth makes for a lovely beginning.
– Sparkling water with lemon – A little sparkle on the side keeps things bright and fresh, especially if you’re skipping wine.
Whether it’s a quiet dinner or something a bit more special, this pasta fits right in.
Storage & Reheating Tips
If you have a little leftover salmon pesto pasta, you’re in luck—it makes a lovely next-day lunch. Just keep these easy tips in mind:
– To store:
Let the pasta cool, then store it in an airtight container for 2–3 days. For a sweet lunchbox treat, these mini chocolate chip muffins are always a hit.
– To reheat:
Warm it gently in a skillet or the microwave with a splash of cream or water to loosen the sauce. Just take your time—salmon likes low heat so it stays tender.
– Not freezer-friendly:
Because of the cream and delicate salmon, I don’t recommend freezing this one. It’s best enjoyed fresh or within a day or two.
FAQs About Easy Salmon Pesto Pasta
Do pesto pasta and salmon go together?
Absolutely—they’re a wonderful match. The richness of the salmon balances beautifully with the herby, garlicky flavor of the pesto. In this easy salmon pesto pasta, the cream helps mellow everything into a smooth, comforting sauce that brings the two together perfectly.
What kind of fish goes with pesto pasta?
Salmon is my go-to, but other mild, flaky fish like cod, halibut, or even trout would work well. You want a fish that holds its shape but doesn’t overpower the pesto. Just adjust the cooking time as needed for thinner fillets.
What does pesto pasta go with?
Pesto pasta pairs nicely with a crisp green salad, garlic bread, or roasted vegetables. In our home, I also love serving it with a light soup or even on its own with a sprinkle of parmesan and a squeeze of lemon for freshness.
What do Italians eat pesto with?
Traditionally, Italians serve pesto with pasta shapes like trofie or trenette, often with potatoes and green beans tossed in. While cream and salmon aren’t classic Italian additions, they’ve become popular for a reason—this twist on tradition is cozy, creamy, and delicious.
Final Thoughts from Emma’s Kitchen
This easy salmon pesto pasta has quickly become one of those recipes I turn to when the day feels full and time feels short—but I still want to make something that feels like a hug in a bowl. The pesto, the cream, the tender flakes of salmon… it all comes together in such a lovely, unfussy way.
If you’re in the mood to try making your own pesto from scratch, this classic basil pesto guide from Simply Recipes is a great place to start—it’s simple and fresh, and gives you options for nut-free or dairy-free versions too.
I hope this dish brings the same comfort and ease to your kitchen as it does to mine. Whether you’re cooking for one, feeding a family, or sharing with a friend (maybe with a slice of healthy banana bread for dessert), there’s something special about a meal that’s simple, satisfying, and full of flavor.
If you give this recipe a try, I’d love to hear about it in the comments. What did you serve it with? Did you try any fun add-ins? Your notes always brighten my day.
