Salmon Pesto Pasta

Plated dinner of pesto pasta with salmon filet.

5 from 13 votes

This salmon pesto pasta is creamy, flavorful, and ready in just 20 minutes! Try this pesto and salmon pasta for an easy yet elegant meal.

Prep Time5

Cook Time13

Total Time18

Course: Dinner

Cuisine: Italian

Servings: servings

Calories: 678kcal

Author: Renae Gerhardstein

Equipment

stock pot for cooking pasta
colander
skillet or heavy bottomed stainless steel pan

Ingredients

1 ½ pounds salmon fillets six 4-ounce filets of same thickness
½ teaspoon kosher salt or more/less, to your taste
¼ teaspoon freshly ground black pepper or more/less, to your taste
1 pound uncooked fettuccine or other pasta of your choice
3 Tablespoons olive oil or avocado oil
1 cup grape tomatoes or other bite-sized tomatoes
1 clove garlic minced (1 teaspoon minced)
½ cup pesto sauce homemade or store bought
1 teaspoon fresh lemon juice
¼ cup heavy cream or Half & Half (optional, for a creamy pesto sauce)

For Serving

½ cup freshly shredded parmesan cheese or Romano cheese
6 large basil leaves finely chopped

Instructions

Use salt and pepper to season both sides of salmon. Set aside.
Bring a large pot of heavily salted water to a boil over medium-high heat. Add pasta and cook to al dente (about 2 minutes less than the cooking time shown on the package).
When pasta is finished cooking, reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander and set aside.
Meanwhile, heat oil in a large cast-iron (or other heavy bottomed skillet) over medium-high heat for 3 to 5 minutes, or until oil shimmers. This will help develop a good sear on the outside of the salmon.
Add tomatoes to the shimmering oil; Let them cook, undisturbed, for 1 to 2 minutes, until the tomato skins begin to blister.
Using a wooden spoon or heat-resistant spatula, move the tomatoes to the one side of the skillet. Arrange the salmon filets in the available space of the pan.
Cook for 2 to 3 minutes, then use a spatula to flip the filets over, toss or stir the tomatoes, and continue cooking for another 2 minutes.
Stir in minced garlic and cook for another 1 minute.
Salmon should be seared on the outside and opaque and flaky inside.
Add the salmon to a serving plate and cover it with foil. Transfer the blistered tomatoes to a bowl and set aside to add to the cooked pasta.
Pour out any grease in the skillet and return the pan to the stove on low heat.
Add pasta to skillet, along with pesto sauce and lemon juice, and stir to combine. For a creamy sauce, stir in optional heavy cream. Otherwise, slowly stir in half (1/4 cup) of the reserved pasta water.
*If you prefer a thinner sauce, continue adding pasta water, a tablespoon at a time, until it's to your liking.
Stir in the blistered tomatoes and toss gently to combine.
Divide the pasta between 6 plates, sprinkle each with freshly shredded parmesan cheese, then place a salmon filet on top.
Garnish with freshly chopped basil, if desired.

Notes

Nutrition shown is for one serving, without cream in the sauce. If using cream, total calories per serving = 710, total fat = 34 grams, and saturated fat = 10 grams.

If you want to slice your salmon, freeze the salmon before cutting it. Place the salmon fillet in the freezer for about 20-30 minutes until it firms up but is not completely frozen. This makes the fish easier to handle and enables you to achieve clean, even slices without the fish falling apart or becoming mushy.

Use a sharp, thin-bladed knife, preferably a fillet knife, to make precise cuts. Slice the salmon against the grain to ensure tender pieces that will cook evenly and blend seamlessly into your pasta dish.

To make Salmon Pesto Pasta ahead of time:

It’s quick! You could even season the fish and prepare the pasta ahead of time to make it even faster come meal time – though, honestly, this salmon pasta recipe is quick enough that it won’t even be necessary.

How to Store and Reheat:

Leftover salmon fettuccine can be stored in an airtight container for up to four days. I absolutely love to have this meal for lunch the next day. The pasta soaks up the sauce even more, making it extra flavorful.

It’s tasty cold, but you can also safely reheat it in the microwave in short, 20 - to 30-second intervals. You may want to reheat the fish and pasta separately to avoid overcooking the fish.

Nutrition