Creamy Salmon Pesto Pasta (Ready in 30 Minutes!)

Ever had one of those evenings where your stomach craves something rich and restaurant-worthy, but your clock says “you’ve got 30 minutes, max”? That’s exactly when this salmon pesto pasta steps in comforting, fast, and surprisingly luxurious.

It’s for anyone who’s ever stood over a boiling pot of pasta thinking, “What can I do to make this more interesting?” With tender salmon, a velvety pesto cream sauce, and just the right hit of lemon, this dish feels like a reward after a long day. And the best part? You can pull it off without breaking a sweat.

In this guide, we’ll walk through every step to get that perfect pan-seared salmon, how to make the sauce cling to your pasta like it was meant to be there, and ways to tweak the recipe to suit your taste or pantry. Whether you’re cooking for one or feeding a table, this pasta’s got you covered.

Looking for more creative pasta meals? You might love our creamy salmon pasta, or go heartier with a cheesy twist in this beef pasta bake. For mushroom lovers, don’t miss this rich mushroom pappardelle, or explore something unique like garganelli pasta.

Ingredients You’ll Need for Salmon Pesto Pasta

Before we dive into the pan, let’s get everything lined up. This recipe is intentionally simple, using everyday ingredients that work together to create bold, creamy flavor. No complicated steps, no specialty-store-only items.

Here’s what you’ll need:

• 8 oz pasta (penne or any short-cut shape like fusilli or rigatoni works great)
• 1 lb fresh salmon, skin removed if desired
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• Flour, for lightly dredging the salmon
• 1/3 cup chicken broth (or sub with vegetable broth if preferred)
• 1/3 cup basil pesto (store-bought or homemade)
• 1/4 cup heavy cream
• 1/2 teaspoon lemon juice
• Freshly grated parmesan, optional, for serving

Ingredient Notes

• Salmon: Fresh, center-cut fillets work best. If you’re using frozen, just make sure it’s thawed completely and patted dry.
• Pasta: Penne captures the creamy pesto beautifully, but feel free to use what you have.
• Pesto: Choose a pesto you love, because its flavor will shine. Homemade is great, but a good-quality jar works just fine.
• Cream: Adds body and smoothness. If avoiding cream, you can omit it, but the texture and richness will change.

Salmon Pesto Pasta Recipe Variations

This flexible base lets you play with flavors. In the next section, we’ll break down different ways to adapt this dish from a baked version to a fresh pasta salad twist.

How to Make Salmon Pesto Pasta Step by Step

This dish might taste like it took hours, but it’s incredibly straightforward. Just follow these steps and you’ll have a creamy, flavor-packed salmon pasta on the table in no time.

Step-by-Step Instructions

1. Boil the pasta
   Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Drain and set aside, reserving a bit of the pasta water if you want to thin the sauce later.
2. Prepare and season the salmon
   Pat the salmon dry. Season both sides with salt, pepper, and garlic powder. Lightly dredge in flour this helps create a golden crust and locks in moisture.
3. Pan-sear the salmon
   Heat the olive oil and butter in a large skillet over medium-high heat. Once hot, add the salmon and cook for about 3 minutes per side until golden and just cooked through. Transfer to a plate and set aside.

1. Build the sauce
   Pour out any excess oil from the skillet, but leave the browned bits behind they add serious flavor. Add the chicken broth and pesto, stirring to deglaze the pan. Let it cook for 30 seconds.
2. Cream and lemon
   Stir in the heavy cream and lemon juice. Let it simmer gently for a minute to thicken slightly.
3. Add the salmon back
   Flake the salmon into chunks and return it to the skillet. Let it cook for another 3–5 minutes over low heat until warmed through and the sauce coats the fish.

1. Toss with pasta
   Add the drained pasta to the skillet. Toss gently to coat every piece. If the sauce feels too thick, add a splash of reserved pasta water.
2. Serve and garnish
   Plate it up and finish with freshly grated parmesan if using. A crack of black pepper on top takes it over the edge.

Can I make this dish ahead of time?

This pasta is best enjoyed fresh, but you can store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of cream or broth to loosen the sauce.

Tips and Tricks for Perfect Salmon Pesto Pasta

Even the simplest recipes have room for small upgrades. These tips will help you get the most flavor, the best texture, and avoid common pitfalls especially if you’ve never cooked salmon or worked with creamy sauces before.

Searing Salmon Like a Pro

• Dry the salmon thoroughly before seasoning. Moisture on the surface prevents a good crust.
• Don’t crowd the pan. If your skillet is small, cook the fillets in batches so they sear instead of steam.
• Let it rest. After searing, let the salmon rest on a plate before flaking it into the sauce. This keeps it juicy.

Sauce Secrets

• Use the browned bits. Those little caramelized bits left after searing the salmon are flavor gold. Deglaze them properly when adding the broth.
• Simmer gently. High heat can cause cream to split or salmon to dry out. Keep the temperature low and controlled.
• Reserve pasta water. A splash can help loosen the sauce if it thickens too much during the final toss.

Add-Ins for Extra Flavor

• Asparagus tips, spinach, or peas can be tossed in near the end for extra texture and color.
• A sprinkle of crushed red pepper flakes adds gentle heat if you like a kick.

Can I use frozen salmon?

Yes, you can. Just be sure to thaw it completely in the fridge overnight or under cold running water. Pat it dry very well before seasoning and dredging. Frozen salmon works great as long as it isn’t waterlogged.

Substitutions and Variations

This recipe is versatile enough to suit your taste, pantry, or even the season. Whether you want to make it lighter, turn it into a baked dish, or enjoy it chilled as a salad, these variations have you covered.

• Cream-free version: Skip the cream entirely and double the pesto. Add a touch of pasta water for smoothness.
• No chicken broth? Use vegetable broth for a plant-based option.
• Different proteins: This base also works well with shrimp or cooked chicken if salmon isn’t available.
• Pasta swaps: Use whole grain, lentil, or gluten-free pasta depending on your dietary preferences.

Salmon Pesto Pasta Bake

Want to turn this into a cozy, baked comfort dish? After combining the salmon, pasta, and sauce, transfer everything into an oven-safe dish. Sprinkle a generous layer of shredded mozzarella or parmesan on top. Broil for 3–5 minutes until golden and bubbling. It’s an easy way to feed a crowd or reheat leftovers with a twist.

Salmon Pesto Pasta Salad

For a cool, refreshing version, cook and chill your pasta. Flake in cooked salmon, stir through pesto, and add halved cherry tomatoes, baby spinach, and a splash of lemon juice. Serve cold for a perfect summer lunch or potluck dish.

Is Salmon Pesto Pasta Healthy?

It can absolutely be a part of a balanced meal. Opt for whole grain pasta, use less cream, and add a handful of greens like spinach or steamed broccoli. Salmon is rich in omega-3s, while pesto made with quality olive oil and fresh herbs adds nutrients and flavor without excess.

Salmon Pesto Pasta Jamie Oliver Style

Jamie Oliver often leans into fresh, simple flavors. His versions use flaky poached salmon, bright pesto, and seasonal vegetables. This recipe captures the same freshness but leans into a creamy texture and pan-seared depth. You can adapt the technique to suit either style.

Nutrition Breakdown (Per Serving)

This creamy salmon pesto pasta strikes a balance between indulgent and nourishing. While exact values may vary depending on brands and portion sizes, here’s a general idea of what you’re getting in each serving.

Estimated per serving (based on 4 servings):

• Calories: ~540
• Protein: 32g
• Carbohydrates: 42g
• Fat: 28g
• Saturated Fat: 9g
• Fiber: 3g
• Sugar: 2g
• Sodium: ~420mg
• Cholesterol: ~80mg

Can I make it lighter?

Absolutely. Use a smaller amount of pesto, swap heavy cream with a spoonful of Greek yogurt (stirred in off the heat), and opt for whole wheat pasta. Adding vegetables like zucchini or spinach can also stretch the dish while keeping it hearty and satisfying.

Final Thoughts and Serving Suggestions

There’s something deeply satisfying about a bowl of warm pasta, especially when it’s layered with silky pesto, tender salmon, and a sauce that clings to every bite. This salmon pesto pasta isn’t just quick and convenient, it’s the kind of meal that hits all the right notes — richness, brightness, and comfort in every forkful.

If you’re cooking for guests, pair it with a crisp side salad and warm flatbread. Want to stretch it into another meal? The baked variation gives leftovers new life, while the salad version makes an ideal work lunch. However you serve it, the balance of textures and flavors is what makes this dish a keeper.

Give it a try this week and make it your own. And if you’re hungry for more pasta ideas, don’t forget to explore this creamy salmon pasta, cheesy beef pasta, or the earthy elegance of mushroom pappardelle. For something more unique, garganelli pasta might just surprise you.

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Frequently Asked Questions about Salmon Pesto Pasta

Whether it’s your first time trying salmon with pasta or you’re just curious about storage, prep, or swaps, here are answers to the most common questions people ask before making this recipe.

Creamy Salmon Pesto Pasta (Ready in 30 Minutes!)

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This creamy salmon pesto pasta is a quick, flavor-packed dish with seared salmon, basil pesto, and a touch of cream. Perfect for weeknights, ready in just 30 minutes.

• Author: Emily Parker
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Mediterranean

Ingredients

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• 8 oz penne pasta
• 1 lb fresh salmon, skin removed
• Salt and pepper to taste
• 1/4 tsp garlic powder
• Flour for dredging
• 1 tbsp olive oil
• 1 tbsp butter
• 1/3 cup chicken broth
• 1/3 cup basil pesto
• 1/4 cup heavy cream
• 1/2 tsp lemon juice
• Grated parmesan cheese, optional

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Instructions

• 1. Cook pasta in salted water until al dente. Drain and set aside.
• 2. Season salmon with salt, pepper, and garlic powder. Lightly dredge in flour.
• 3. Heat olive oil and butter in a skillet. Sear salmon for 3 minutes per side. Remove and set aside.
• 4. Pour out excess fat, add broth and pesto to deglaze the pan.
• 5. Stir in heavy cream and lemon juice. Simmer for 1 minute.
• 6. Flake salmon into chunks and return to skillet. Cook gently until heated through.
• 7. Add pasta to skillet and toss to coat. Adjust sauce with pasta water if needed.
• 8. Serve with grated parmesan if desired.

Notes

• Use good quality pesto for best flavor.
• Do not boil the cream; keep heat low to avoid curdling.
• Great with added spinach or asparagus.
• Leftovers store well in the fridge for 2–3 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 540
• Sugar: 2g
• Sodium: 420mg
• Fat: 28g
• Saturated Fat: 9g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 80mg

Nutrition Disclaimer: The nutrition information provided in the Recipe card is an estimate only.For the most accurate results, please calculate the values yourself using your preferred nutrition calculator.