This post may contain affiliate links.
Golden, flaky pan-seared salmon and fresh, chunky basil pesto make this Salmon Pesto Pasta feel a little fancy, but it’s on the table in just 35 minutes. The pesto is made with plenty of fresh basil, garlic, lemon, and salty Parmesan, then loosened with reserved pasta water so it coats every noodle without needing cream. Cook the salmon while the pasta boils, then finish everything with generous flakes of fish, extra pesto, and Parmesan for an easy dinner that tastes much more impressive than the effort involved.
Homemade Pesto is Worth the Extra Step
I love a jar of pesto for a shortcut, but for this salmon pesto pasta, I make my own! The pesto brings most of the flavor to the dish, so I want it to taste fresh and bold. Jarred pesto can be mild on the garlic or lemon. With homemade, you get fresh basil front and center, a little bite from the garlic, and a bright pop of lemon that balances the rich salmon.
Making your own also lets you get the texture just right. I like mine a little chunky, with small bits of basil and nuts in each bite of tender pasta and flaky fish. It takes just a few extra minutes in the food processor, so this is one shortcut I’d skip!
Ingredients Worth Talking About
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Salmon: I usually use boneless, skinless Atlantic salmon here because its richer texture pairs well with the lemony pesto and it stays juicy with a quick skillet sear. Leaner varieties like sockeye work too, but I check them earlier because they can cook faster. If using frozen salmon, make sure to thaw and pat dry.
- Pine nuts or walnuts: Pine nuts give the pesto a mild, buttery flavor, while walnuts taste earthier and a little stronger. Both work here, so use whichever you prefer or already have.
- Lemon juice: I don’t skip the lemon here. Its brightness cuts through the richer salmon and Parmesan and keeps the pesto tasting fresh.
- Pasta: I like penne, fusilli, or rotini because their ridges and twists catch little bits of pesto in every bite. Spaghetti works, too, if you’re in the mood for twirling!
How to Time Salmon Pesto Pasta So Everything Finishes Together
Start the pesto while the pasta water heats: Get the pesto blended first so it’s ready when the pasta comes off the stove. I like to stop while there are still small bits of basil and nuts throughout rather than blending it completely smooth.
Sear the salmon while the pasta cooks: Once the water is boiling, drop the pasta and start the salmon at about the same time. Pat the salmon dry and give the skillet time to get hot before adding it. Let the fish sear undisturbed until it releases easily from the pan, then flip and cook just until the center is tender and flaky.
Save the pasta water before draining: Before you drain the pasta, scoop out some of the starchy cooking water. This is what loosens the pesto into a glossy sauce that coats the noodles without adding cream.
Toss the pesto off the heat: Return the drained pasta to the pot, but keep it off the heat when you add the pesto. The residual warmth is enough to warm the sauce without cooking the fresh basil. Add pasta water a little at a time until the pesto looks saucy and evenly coats every noodle.
Add the salmon last: Flake the salmon into generous pieces and add it once the pasta is dressed. I prefer doing this at the end so the fish stays tender and you still get distinct pieces of salmon instead of breaking it apart while tossing.
How to Get Golden Salmon and Glossy Pesto Pasta
- Give the salmon time to sear before flipping. If you try to flip it too soon, it can stick and break apart. Let it cook undisturbed until the bottom is golden and a spatula slides easily underneath. If it’s still sticking, give it another minute.
- Check the salmon early. Fillet thickness matters more than the clock. Check the thickest part with an instant-read thermometer and take the salmon out of the skillet once it reaches 145°F so it doesn’t keep cooking in the hot pan.
- Add the pasta water gradually. The amount you need will vary depending on your pasta and pesto. Start with a small splash and toss well before adding more. You’re looking for pesto that looks glossy and saucy and slings to the noodles without becoming watery.
More Elevated Salmon Recipes
Dinner
Easy Firecracker Salmon
Dinner
Teriyaki Salmon Noodles
Dinner
Pistachio Crusted Salmon
Dinner
Miso Salmon Bowl
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Salmon Pesto Pasta with Homemade Basil Pesto (35 Minutes)
Equipment
- food processor or high speed blender
- sauce pan to cook pasta
Ingredients
Pesto
- ½ cup pine nuts or walnuts
- ⅓ cup olive oil
- 2½ Tbsp lemon juice
- ¼ cup parmesan , *see notes
- ½ tsp red pepper flakes, *see notes
- ½ tsp each salt & pepper
- 2 cups fresh basil leaves
- 2 cloves garlic
Salmon Pesto Noodles
- 5 cups pasta
- 1-1½ cup pasta water
- .75 lb salmon, Or 4 filets
- ½ tsp each salt, pepper, red pepper flakes
- 1 tsp oil , to cook salmon in
- 4 Tbsp parmesan , optional for topping
Instructions
- Start water to boil pasta in & Make Pesto. Salt the pasta water well. Add all the pesto ingredients to a food processor and blitz until blended well and the nuts are broken down. Feel free to add more olive oil if you'd like to thin it out or if the pesto is not blending thoroughly. Set aside.
- Prepare Salmon. Using a fresh paper towel, dab the filets to soak up any excess moisture. Season them with salt, pepper and red pepper flakes. Heat a large skillet to medium high heat with olive oil. Add the salmon, skin side down (or flat side down first). Cook for about 3-5 minutes on each side or until desired texture is acquired.
- While pasta is boiling, be sure to collect 1 cup of pasta water before draining!
- Once the pasta is al dente, grab pasta water, drain the rest of the water and put pasta back into the pot. Add in 3/4ths of the pesto and ¼ cup of pasta water at a time until pesto is evenly spread, it may not need all the water so add in increments. Plate the pasta and add the salmon on top, I like to crumble the salmon a bit. Sprinkle with extra parmesan and pesto if desired and enjoy.
- If you are using chicken breast, start with browning the chicken in an oven safe skillet. Season it with salt and pepper, brown for about 6 minutes on each side. Brush the chicken with pesto and then bake on 350º for about 12-14 minutes or until it reaches 165º internally.
Notes
- Salmon: Fillet thickness matters more than the clock. Check the thickest part and remove the salmon once it reaches 145°F so it stays tender and flaky.
- Pasta water: Reserve some before draining and add it gradually. The starchy water loosens the pesto and helps it coat the pasta evenly without making the sauce watery.
- Add the pesto off the heat: The hot pasta will warm it through without fulling the fresh basil flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to loosen the pesto and avoid overcooking the salmon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious! Love this recipe for the spring!
Love this recipe, love the combo with salmon. Highly recommend.