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Delish Salmon Pesto Pasta Recipes

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
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

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.