Creamy Salmon Pesto Pasta Recipe

Introduction

This creamy salmon pesto pasta is a delightful weeknight dinner that combines tender salmon, flavorful pesto, and a luscious cream sauce. It’s quick to prepare and perfect for anyone craving a comforting yet sophisticated meal.

Ingredients

• 8 ounces uncooked penne (or your preferred pasta)
• 1 pound fresh salmon (skinless or with skin)
• Salt and pepper, to taste
• ¼ teaspoon garlic powder
• Flour, for dredging
• 1 tablespoon olive oil
• 1 tablespoon butter
• ⅓ cup chicken broth (or dry white wine)
• ⅓ cup pesto (homemade or jarred)
• ¼ cup heavy cream
• ½ teaspoon lemon juice
• Freshly grated Parmesan cheese, for serving (optional)

Instructions

1. Step 1: Cook the pasta in salted water until al dente, following the package instructions. Drain and set aside.
2. Step 2: Pat the salmon dry and season with salt, pepper, and garlic powder. Lightly dredge the salmon in flour on all sides.
3. Step 3: In a skillet over medium-high heat, heat the olive oil and butter. Cook the salmon for about 3 minutes per side until golden brown. Remove the salmon and set aside.
4. Step 4: Pour out any excess fat from the pan, leaving the browned bits. Add chicken broth and pesto, scraping the bottom to deglaze the pan. Cook for 30 seconds.
5. Step 5: Stir in heavy cream and lemon juice. Let the sauce simmer and bubble for 1 minute.
6. Step 6: Return the salmon to the pan, breaking it into bite-sized chunks. Simmer the sauce for 3 to 5 minutes until thickened and the salmon is fully cooked.
7. Step 7: Add the cooked pasta to the sauce and toss gently to combine. Serve immediately with freshly grated Parmesan, if desired.

Tips & Variations

• For a lighter version, substitute heavy cream with half-and-half or a creamy plant-based alternative.
• If you prefer, swap penne for fusilli or farfalle to better hold the sauce.
• Use leftover cooked salmon to cut down on cooking time; add it towards the end of the sauce simmering step.
• Add a handful of spinach or cherry tomatoes to the sauce for extra color and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or broth to loosen the sauce if needed. For best texture, avoid overcooking when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon works well. Just thaw it completely and pat dry before seasoning and cooking to avoid excess moisture.

Is it possible to make the pesto sauce from scratch?

Absolutely! Homemade pesto made with fresh basil, pine nuts, garlic, Parmesan, and olive oil will add vibrant flavor. Feel free to use jarred pesto for convenience as well.

Creamy Salmon Pesto Pasta Recipe

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★★★★★

4.8 from 142 reviews

• Author: lina
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Low Salt

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Description

A rich and flavorful Creamy Salmon Pesto Pasta recipe featuring perfectly seared salmon chunks tossed in a luscious pesto cream sauce, combined with al dente penne pasta. This dish balances the savory salmon with bright lemon and aromatic pesto, making a comforting yet elegant meal perfect for weeknight dinners or special occasions.

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Ingredients

Scale 1x2x3x

Pasta

• 8 ounces uncooked penne pasta (or your preferred pasta)

Salmon

• 1 pound fresh salmon (skinless or with skin)
• Salt, to taste
• Pepper, to taste
• ¼ teaspoon garlic powder
• Flour, for dredging (about 2 tablespoons)
• 1 tablespoon olive oil
• 1 tablespoon butter

Sauce

• ⅓ cup chicken broth (or dry white wine)
• ⅓ cup pesto (homemade or jarred)
• ¼ cup heavy cream
• ½ teaspoon lemon juice

Optional

• Freshly grated Parmesan cheese, for serving

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Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain well and set aside to keep warm.
2. Prepare and cook the salmon: Pat the salmon dry with paper towels. Season all sides with salt, pepper, and garlic powder. Lightly dredge each piece in flour, shaking off any excess. Heat olive oil and butter together in a skillet over medium-high heat until hot. Add the salmon and cook for about 3 minutes per side, until golden brown and nearly cooked through. Remove from the skillet and set aside.
3. Make the sauce: Carefully pour out any excess fat from the skillet, leaving the flavorful browned bits. Add the chicken broth or dry white wine to the pan, scraping the bottom to deglaze. Let this simmer for about 30 seconds. Stir in the pesto, followed by the heavy cream and lemon juice. Allow the sauce to simmer gently for about 1 minute, letting it thicken slightly.
4. Combine salmon and sauce: Return the salmon to the pan, breaking it into bite-sized chunks with a spoon. Simmer in the sauce for 3 to 5 minutes, until the salmon is fully cooked through and the sauce has thickened to a creamy consistency.
5. Toss with pasta: Add the cooked pasta directly into the skillet with the sauce and salmon. Toss gently to combine everything evenly, ensuring the pasta is well coated with the creamy pesto sauce. Serve immediately, topped with freshly grated Parmesan cheese if desired.

Notes

• You can substitute chicken broth with dry white wine for a slightly different flavor in the sauce.
• Use skinless salmon for easier eating, or keep the skin on for extra crispiness when searing.
• Fresh homemade pesto will brighten the dish more than jarred, but either works well.
• To make the dish dairy-free, substitute heavy cream with coconut cream and omit butter, or use a dairy-free butter alternative.
• For best results, avoid overcooking the salmon during searing to keep it moist and tender.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: salmon pasta, creamy pesto pasta, salmon pesto recipe, easy dinner, Italian pasta, creamy salmon, penne pasta with salmon, weeknight dinner