Creamy Pesto Salmon Pasta
Fresh salmon in a creamy pesto sauce? Count me in! Think perfectly seared salmon mingling with pasta in a rich, velvety pesto cream sauce. It’s ready in just 30 minutes, packed with flavor, and looks impressively fancy without any fuss. A weeknight dinner win!
Summer Pasta Favorite
This creamy pesto salmon pasta is everything I am craving right now. Fresh pan-seared salmon meets a velvety pesto cream sauce, perfectly coating every twist of pasta and making every bite a delight.
It’s quick, easy, and perfect for those summer nights when you want something light yet indulgent.
Whether it’s a casual family dinner or a festive special occasion, this pasta is sure to become your go-to summer favorite.
Looking for more seasonal summer dinner ideas? Be sure to try our creamy chicken corn chowder, grilled shrimp and chicken skewers, blueberry barbecue chicken, oven-baked pesto crusted salmon, lemon herb-crusted cod, and our quick pesto butter salmon.
Why This Recipe Shines
Ingredient Notes
Pasta: I used gemelli, a twisted-shape pasta that’s perfect for soaking up all that creamy pesto sauce. Its shape holds onto the sauce, making every bite deliciously flavorful. You could also use penne, casarecce, or other short pastas.
Salmon: It’s peak summer here in the PNW, so I used fresh wild-caught Alaskan sockeye salmon. It has a rich, robust flavor and vibrant red-orange color, adding both taste and visual appeal to the dish. But you can also just use your preferred salmon for this dish.
Unsalted Butter and Olive Oil: Helps to sear the salmon perfectly.
Garlic: Fresh garlic adds a wonderful aroma and depth of flavor to the sauce.
Heavy Cream: Creates a luscious, creamy sauce that coats the pasta beautifully.
Pesto: Adds a burst of fresh, herby flavor. Homemade pesto is great if you have the time, but store-bought works perfectly for convenience.
Parmesan: Adds a salty, nutty flavor that complements the pesto. Use freshly grated Parmesan for the best results, and save some extra for garnishing.
Lemon Wedges: Optional but highly recommended. A squeeze of fresh lemon juice brightens up the flavors and adds a zesty finish to the dish.
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Salmon
Living in the Pacific Northwest, we’re lucky to have access to some of the best seafood in the world, and fresh Alaskan salmon is a true seasonal gem. During the summer months, wild-caught Alaskan salmon is at its peak, offering rich, flavorful fillets that are perfect for a variety of dishes.
Salmon from Alaska is known for its vibrant color, firm texture, and high omega-3 content, making it not only delicious but also incredibly nutritious. Whether it’s sockeye, king, or coho, each variety brings its own unique taste and texture to the table.
For more information on why wild-caught Alaskan salmon is a sustainable and healthy choice, check out Alaska Seafood Marketing Institute and NOAA Fisheries.
Step-By-Step Directions
1
Cook the Pasta
Boil pasta until al dente. Drain and set aside.
2
Cook the Salmon
Heat olive oil in a skillet. Cook salmon skin-side down, 3-4 mins each side. Flake into pieces.
3
Make the Sauce
In the same skillet, sauté the garlic. Add cream, simmer. Stir in pesto and parmesan.
4
Combine
Toss pasta and salmon in the sauce. Add Parmesan, stir to combine.
5
Serve
Garnish with fresh basil, lemon, and extra Parmesan. Enjoy!
Favorite Sides for Serving
Spinach and Arugula Salad with Shaved Parmesan: Peppery arugula, tender spinach, shaved Parmesan, artichoke hearts, juicy tomatoes, and creamy avocado. Tossed with a light vinaigrette, this refreshing salad perfectly complements the rich, creamy pesto salmon pasta.
Panzanella Salad with Fresh Mozzarella: A classic Italian bread salad with juicy tomatoes, fresh mozzarella, basil, and a drizzle of tangy vinaigrette.
Northwest Summer Berry Salad: A vibrant mix of fresh local berries paired with goat cheese, hazelnuts, and crisp greens, all mixed with a zesty honey citrus dressing.
Simple Strawberry Spring Mix Salad: Fresh spring greens mixed with juicy strawberries, toasted almonds, and a balsamic citrus vinaigrette. The sweet and savory combination complements the salmon pasta perfectly.
Charred Broccolini: Lightly charred broccolini with garlic, parmesan, and a squeeze of lemon, adding a smoky, slightly bitter flavor that balances the richness of the pasta.
Grilled Squash and Zucchini: Tender grilled squash and zucchini, kissed with a lemon basil drizzle, add a fresh, citrusy brightness that complements the rich, creamy pesto pasta.
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Creamy Pesto Salmon Pasta
Ingredients
- 8 oz uncooked pasta *gemelli recommended for its twisty shape
- 12 oz salmon fillets *wild-caught is best!
- 1 tablespoon unsalted butter
- 1 teaspoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- ⅓ cup homemade pesto or store-bought
- ½ cup grated Parmesan cheese, plus extra for garnish
- salt and pepper, for seasoning
- 1 tablespoon chopped fresh basil, for garnish
- lemon wedges, for garnish
Instructions
- Prep the Salmon: Take the salmon out of the refrigerator and let sit at room temperature for 15 minutes. Using a paper towel, pat the fillets dry. Season the fillets with salt and pepper.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Cook the Salmon: While the pasta is cooking, heat the butter and oil in a large skillet over medium-high heat until the butter foams and then subsides, about 1 minute. Place the fillets skin-side up in the skillet and cook undisturbed until the flesh has turned crisp and golden, about 3 minutes. Turn down the heat to medium and flip the fillets over and continue cooking about 2 to 4 minutes more until they reach desired doneness. Remove from the skillet and set aside to cool slightly. Once cool, flake the salmon into bite-sized pieces, discarding the skin.
- Make the Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and stir in the pesto and parmesan cheese. Let the sauce simmer for a few minutes to thicken slightly. Season with salt and pepper and taste and adjust seasonings as desired.
- Combine Everything: Add the cooked pasta and flaked salmon to the skillet with the sauce. Toss gently to combine, ensuring the pasta and salmon are evenly coated with the creamy pesto sauce.
- Serve: Divide the pasta among serving plates. Garnish with extra Parmesan cheese and chopped fresh basil. Add a squeeze of lemon if desired for a bright, fresh finish.
Recipe Notes
Top Tips
- Don’t Overcook the Salmon: Cook the salmon just until it’s opaque and flakes easily with a fork. Overcooked salmon can become dry, so keep an eye on it for the best texture.
- Use Fresh Ingredients: Fresh salmon, garlic, and basil will elevate the flavors of this dish. If you can, opt for fresh pesto or make your own for an even brighter, herbaceous taste.
- Save Some Pasta Water: Before draining the pasta, reserve a cup of the pasta water. Adding a splash to the sauce helps it cling to the pasta better and gives the dish a silky finish.
- Toss the Pasta in the Sauce: Once the sauce is ready, toss the cooked pasta directly in the skillet with the sauce. This ensures every piece is evenly coated with that creamy pesto goodness.
Leftovers & Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to loosen up the sauce if needed.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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