Delish Salmon Pesto Pasta Recipes

Salmon pesto pasta is what happens when my fridge turns into a chaotic group project: leftover salmon meets a jar of pesto I “totally planned to make from scratch,” plus hot, twirly pasta that does all the heavy lifting. It’s garlicky-basil magic, buttery salmon flakes, a hit of lemon so we feel healthy, and enough parmesan to make my inner raccoon clap. It’s fast, pretty, and if you add peas, you can call it a vegetable and move on with your life.

Last time I made this, my husband tried to “help” by preheating the skillet to the surface temperature of the sun and then asked why the salmon welded itself to the pan. The kids called the pesto “green frosting,” which is now a thing I’ll never un-hear, and yes, I used the too-small pan because I’m an optimist with trust issues. Did I still serve it like a champion? Absolutely. Did I eat the crispy salmon bits straight from the skillet while pretending to garnish? Also yes.

Time-Saving Hacks

– Buy good jarred pesto and whisper “homemade” if that soothes your soul. Add lemon and parmesan to fake the vibe.
– Air-fry or pan-sear the salmon while the pasta boils. Multitasking: my love language and my downfall.
– Don’t toast pine nuts. I know. It hurts. But so does scrubbing a burnt pan.
– Warm pesto with a splash of pasta water off heat. If it bubbles, you’ve gone too far—like me with online carts.
– Line the pan with parchment or foil for salmon skin. Peel, toss, pretend you’re a genius.
– Boil water in an electric kettle first. That pot will be steaming before you can find the colander you swore you owned.

Serving Ideas

– A lemony arugula salad, because peppery greens are the adult supervision this dish needs.
– Garlicky bread. Listen, carbs are a set—they travel in packs.
– A crisp white wine if the kids asked “what’s for dinner?” while you were literally plating it.
– Or sparkling water with a dramatic wedge of lemon. Hydration, but make it theatrical.
– Extra parmesan at the table so everyone can pretend they’re “just a little more” people.

What to Serve It With

– Simple green salad with olive oil, lemon, and flaky salt.
– Roasted asparagus or broccolini—sheet pan it next to the salmon if you’re feeling efficient.
– Cherry tomatoes tossed in balsamic for fresh pops of sweetness.
– Crusty bread to mop the pesto puddles (the best part, don’t fight me).

✔Tips & Mistakes

– Salt your pasta water like the ocean. Pesto needs it to shine.
– Cook salmon to medium (about 125–130°F) and rest it. Overcooked fish flakes like confetti… the sad kind.
– Do not simmer pesto. Heat + basil = dark, bitter, and why-does-this-taste-like-lawn.
– Save at least 1 cup of pasta water. Add splash by splash until glossy.
– Zest the lemon before cutting it. Ask me how I know.
– Add pesto off heat, then fold in salmon gently so it doesn’t disintegrate into pesto dust.
– If using skin-on fillets, sear skin-side down first for crisp edges and easy release.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Add a spoon of water or broth to reheat gently on low, or eat it cold straight from the container like a rebellious raccoon. 1–2 days is the sweet spot.

✔Variations and Substitutions

– Use rotisserie chicken or shrimp instead of salmon. Canned salmon works too—drain well and flake.
– Toss in peas, spinach, or blistered cherry tomatoes for color and virtue.
– Dairy-free? Use vegan pesto and skip the parmesan… or use a sprinkle of nutritional yeast and pretend.
– Gluten-free pasta is totally fine; just watch the cook time.
– No pine nuts? Walnuts or almonds are great. Or none—your secret’s safe.
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Delish Salmon Pesto Pasta Recipes

Creamy, vibrant salmon pesto pasta with juicy cherry tomatoes, fresh basil, and a squeeze of lemon. Weeknight-easy yet dinner-party worthy.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb skinless salmon fillets cut into 1 inch pieces
• ▢ 1 tsp kosher salt divided; plus extra for pasta water
• ▢ 0.5 tsp black pepper
• ▢ 2 tbsp olive oil
• ▢ 1 tbsp unsalted butter
• ▢ 3 clove garlic minced
• ▢ 0.25 tsp red pepper flakes optional
• ▢ 1.5 cup cherry tomatoes halved
• ▢ 0.5 cup basil pesto store-bought or homemade
• ▢ 0.125 cup heavy cream optional for a creamier sauce
• ▢ 12 oz dry linguine
• ▢ 0.5 cup reserved pasta water
• ▢ 1 tbsp lemon juice freshly squeezed
• ▢ 0.33 cup grated Parmesan cheese plus extra for serving
• ▢ 0.25 cup fresh basil chopped, for garnish

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve 0.5 cup pasta water and drain.
• Pat salmon dry. Season with 0.5 tsp salt and black pepper.
• Heat olive oil and butter in a large skillet over medium-high heat. Sear salmon pieces for 2 to 3 minutes per side until just opaque. Transfer to a plate.
• Reduce heat to medium. Add garlic and red pepper flakes; cook for 0.5 minute until fragrant.
• Add cherry tomatoes and cook until softened and starting to burst, about 2 to 3 minutes.
• Stir in pesto, 0.25 cup reserved pasta water, and heavy cream. Simmer for 1 minute to loosen the sauce.
• Add drained pasta and toss to coat, adding more pasta water as needed for a silky sauce.
• Return salmon to the pan and gently fold to combine. Warm through for 1 minute.
• Remove from heat. Stir in lemon juice and Parmesan. Adjust seasoning with remaining salt and pepper to taste.
• Garnish with fresh basil and serve immediately with extra Parmesan.

Notes

For best results, cook the salmon just until opaque and flake it gently into the pasta to keep the pieces intact. You can skip the heavy cream for a lighter pesto sauce. Use high-quality pesto and pasta water to achieve a glossy, emulsified coating.