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–+ servings
Salmon and Pesto Pasta with basil leaves.

Salmon and Pesto Pasta

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.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: juicy, pesto, quick, salmon
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 567kcal
Author: Lola Jay

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
US Customary - Metric

Instructions 

Pasta

  • Cook your pasta based on the package instructions
    1 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
    Cooking butter melts in a white pot with a spatula, on a wooden counter.
  • Add in your salmon and cook for 4 minutes or until a crisp crust forms.
    4 Salmon filet
    Two salmon fillets skin-side down in a white pan on a stovetop, beginning to cook.
  • Flip it over and cook for another 4 minutes and then set aside.
    Two seared salmon fillets in a white pan with butter.
  • 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
    Cooking creamy sauce in a white pot on a stovetop with herbs sprinkled on top.
  • 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.
    Salmon fillets cooking in creamy basil sauce in a white pot on a stovetop.
  • Plate the penne pasta and top with the salmon and pesto sauce.

Video

Notes

Nutrition facts are only estimates. 

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.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or cream. Avoid microwaving at high power — salmon can dry out quickly.

Nutrition

Calories: 567kcal | Carbohydrates: 5g | Protein: 36g | Fat: 44g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 131mg | Sodium: 593mg | Potassium: 874mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1169IU | Vitamin C: 0.2mg | Calcium: 93mg | Iron: 2mg