Can I use store-bought pesto?

Yes, and it works great. Just choose a brand with a clean ingredient list and no added sugar or preservatives. Look for basil as the first ingredient and olive oil instead of cheaper alternatives like soybean oil.

Can I make this dish ahead of time?

You can, but it’s best fresh. If prepping ahead, cook everything and store the sauce and pasta separately in airtight containers. Reheat the sauce gently and combine just before serving for the best texture and flavor.

How do I prevent the sauce from curdling?

Make sure the cream is added on low heat and avoid boiling it. Stir constantly once the cream goes in. If you’re skipping the cream, use more pesto and a splash of reserved pasta water to keep things saucy.

What sides go well with salmon pesto pasta?

Keep it simple. A crisp green salad with lemon vinaigrette or arugula and parmesan works beautifully. You could also serve it with warm bread, like flatbread or garlic rolls, to mop up every bit of sauce.

Is it okay to reheat leftovers?

Yes, but be gentle. Reheat over low heat on the stove, adding a splash of broth or cream to loosen the sauce. Microwaving is fine too, but do it in short intervals and stir often to avoid overcooking the fish.

Creamy Salmon Pesto Pasta Recipe – Quick 30-Minute Dinner

Name: Creamy Salmon Pesto Pasta (Ready in 30 Minutes!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 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

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

Scale

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

Find it online: https://www.flavourrecipe.com/salmon-pesto-pasta/