This Salmon and Pesto Pasta is one of those dishes that tastes restaurant-worthy but comes together easily on a weeknight. There’s something undeniably special about the mix of fresh basil pesto, tender wild-caught salmon, and a silky cream sauce that clings to every bite of pasta!
The salmon gets seared until golden and crisp on the outside, then finished in a creamy pesto sauce that’s bright, herby, and luxurious. It’s everything I love about Mediterranean cooking: simple ingredients, big flavor, and a fresh finish from lemon and herbs.
Pair this with my Creamy Garlic Mashed Potatoes or Basil Roasted Vegetables and you've got yourself the perfect meal! And if you love Salmon dishes check out my Honey & Orange Glazed Salmon or my Creamy Tuscan Salmon with Tomatoes and Spinach!
Why You’ll Love This Pesto Salmon Pasta
One pan = less mess. The salmon and sauce cook together in one skillet, which means fewer dishes and more time to actually enjoy dinner. We love that for us.
Creamy but not a gut bomb. It’s rich and velvety thanks to heavy cream and parmesan, but the pesto and lemon zest cut through for the perfect balance.
Pasta flexibility. Use whatever you’ve got. Penne, spaghetti, or that rogue box of orzo hiding in the back of the pantry.
Certified crowd-pleaser. Fast, cozy, and impressive enough for guests. Bonus points if you call it pasta al salmone in your best Italian accent.
Make it your own. Store-bought pesto = weeknight hero. Homemade pesto = chef’s kiss if you’ve got five extra minutes.
If you love Seafood and in the mood for a sandwich instead, you have go to try my McDonald's Filet O Fish But Better with Homemade Sauce!
Salmon & Pesto Pasta Video
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Ingredients
Full ingredients and instructions in the recipe card
Wild-Caught Salmon: The star of this dish. Wild salmon has a deeper color and richer flavor than farmed — plus, it stays flaky and moist when seared properly.
Pesto: A blend of fresh basil, pine nuts, garlic, and Parmesan cheese — it brings that nutty, herby magic to the sauce. You can use store-bought or make your own Pesto.
Heavy Cream + Chicken Broth: Together, they make the base of the sauce — creamy, savory, and just the right consistency to coat your pasta.
Cornstarch: Helps thicken the sauce without needing extra cream or butter.
Lemon Juice: Adds brightness and cuts through the richness of the pesto.
Red Pepper Flakes: A subtle touch of heat that elevates the flavors without overpowering the basil.
Parmesan Cheese: Adds salty depth and creaminess — use freshly grated Parmigiano Reggiano for the best flavor.
Instructions
Full ingredients and instructions in the recipe card
Step 1: Heat olive oil and butter in a skillet over medium-high heat. Add the salmon and cook 5 minutes per side until golden and crisp.
Step 2: Discard most of the oil. Add heavy cream, chicken broth, and cornstarch mixture. Stir in red pepper flakes and lemon juice.
Step 3: Stir in pesto and simmer gently to combine flavors.
Step 4: Return salmon to the skillet, spoon sauce over the top, and cook 3 more minutes.
Step 5: Top penne with salmon and sauce.
Step 6: Garnish with fresh basil, a squeeze of lemon, and grated Parmesan.
Substitutions & Variations
Use walnuts or cashews instead of pine nuts in the pesto.
For a dairy-free option, swap heavy cream for coconut cream and Parmesan for nutritional yeast.
Replace salmon with shrimp, chicken, or scallops for a different twist.
Stir in a handful of baby spinach or sun-dried tomatoes for color and extra nutrients.
Use vegetable broth instead of chicken broth to keep it pescatarian.
FAQ
Yes, store-bought pesto works perfectly fine. However, homemade pesto will provide a fresher taste.
You can use half-and-half or even a dairy-free alternative like coconut cream, though the flavor will slightly differ.
The salmon should be opaque and flake easily with a fork. If you’re using a thermometer, the internal temperature should reach 145°F (63°C).
⭐️ Recipe
Salmon and Pesto Pasta
Ingredients
Salmon
- 4 Salmon filet skinless or skin on
- ½ cup of pesto
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- ½ cup heavy cream
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 2 tbsp water
- ¼ teaspoon red pepper flakes
- 1 lb Penne Pasta
Instructions
Pasta
- Cook your pasta based on the package instructions1 lb Penne Pasta
Salmon
- Heat your oil on medium-high heat. Make sure to heat well so that you can form that crispy crust on your salmon.3 tablespoon olive oil
- Add in your salmon and cook for 4 minutes or until a crisp crust forms.4 Salmon filet
- Flip it over and cook for another 4 minutes and then set aside.
- Remove the oil from the pan and turn the heat to medium. Add in your heavy cream, chicken stock, red pepper flakes, pesto, and your lemon juice.½ cup of pesto, 2 tablespoon fresh lemon juice, ½ cup heavy cream, 1 cup chicken broth, ¼ teaspoon red pepper flakes
- Mix the cornstarch with water and then add it to the sauce. Let it simmer for 3 minutes until the sauce thickens.1 tablespoon cornstarch, 2 tablespoon water
- Add in your salmon and cook for an additional 3 mins or until your desired doneness.
- Plate the penne pasta and top with the salmon and pesto sauce.
Video
Notes
Additional Notes & Helpful Tips
- Pat salmon dry: Moisture prevents searing. Pat it well before adding to the hot pan.
- Don’t overcook salmon: It should flake easily but stay juicy inside — aim for 130°F for medium.
- Use good-quality pesto: Store-bought works, but a fresh homemade version makes a big difference.
- Adjust thickness: Add more broth to loosen or a touch more cornstarch if you prefer it thicker.
- Cook pasta separately: The sauce will cling better to drained pasta than uncooked pasta.
- Storage: Keeps well up to 3 days in an airtight container. Reheat gently over medium-low heat with a splash of broth or cream.
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