This Salmon Pesto Pasta combines tender salmon with flavorful pesto and al dente pasta for a dish that’s quick and tasty. It’s a simple weeknight meal that feels fancy!
Don’t you just love meals that come together in a snap? I often make this when I’m in need of comfort food without the fuss. Simply mix everything together, and you’re set!
Key Ingredients & Substitutions
Pasta: I love using casarecce for its unique shape that holds the sauce well, but you can also use penne, fusilli, or even spaghetti. Just make sure to cook it al dente for the best texture!
Salmon: Fresh salmon gives the best flavor, but frozen salmon works too! Just thaw it in the fridge overnight or under cold water. Alternatively, you could use shrimp or grilled chicken if you prefer.
Pesto: Homemade pesto is fantastic if you have the ingredients, but a good store-bought brand can save time. If you’re looking for a vegan option, try using a nut-based pesto or a plant-based substitute.
Parmesan Cheese: For a stronger flavor, use Pecorino Romano instead of Parmesan. You can leave it out for a dairy-free version or substitute with nutritional yeast for a cheesy flavor.
How Do You Cook Salmon Perfectly?
Cooking salmon can seem tricky, but it’s actually quite simple! The main goal is to get it crispy on the outside while keeping it moist inside. Here’s a quick guide:
- Start with a hot pan! Preheat your skillet for a couple of minutes.
- Season the salmon generously with salt and pepper for great flavor.
- Cook the salmon skin-side down first (if skin-on) for a crispy finish. This usually takes 4-5 minutes over medium-high heat.
- Flip it carefully and cook for another 4-5 minutes, depending on thickness. Salmon should flake easily but still be slightly translucent in the center.
Letting it rest for a minute after cooking helps keep the juices in. Trust me, this makes all the difference!
How to Make Salmon Pesto Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz pasta (casarecce or other short pasta)
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- Salt and black pepper, to taste
- 2 tbsp olive oil (divided)
For the Pesto Sauce:
- 1 cup basil pesto (store-bought or homemade)
For the Vegetables:
- 1/2 cup cherry tomatoes, halved
For Serving:
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional)
How Much Time Will You Need?
This recipe will take about 20 minutes from start to finish. You’ll spend about 10 minutes cooking the pasta and salmon, and another 10 minutes combining everything together and garnishing. Perfect for a quick dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it’s al dente (firm to the bite). Once done, drain the pasta and set aside, but be sure to save about 1/4 cup of the pasta cooking water for later.
2. Prepare the Salmon:
While the pasta is cooking, season the salmon fillets generously with salt and pepper on both sides. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, place the salmon fillets skin-side down (if they have skin) in the skillet. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and has a nice sear. When done, remove the salmon from the skillet and let it rest for a few minutes.
3. Sauté the Cherry Tomatoes:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the halved cherry tomatoes and sauté for about 1-2 minutes until they are slightly softened and warm. This will bring out their sweetness!
4. Combine Everything:
Next, return the cooked pasta to the skillet with the sautéed tomatoes. Stir in the basil pesto, mixing everything well. If the mixture seems too thick, gradually add the reserved pasta water until you reach your desired consistency.
5. Add the Salmon:
Flake the rested salmon into large chunks and gently toss it with the pesto pasta. Keep a few pieces aside for garnishing later, so your dish looks great when served!
6. Serve and Garnish:
Now it’s time to dig in! Serve the pasta in bowls, topping each portion with the flaked salmon. Sprinkle with grated Parmesan cheese and chopped parsley for a fresh touch. If you like, add a wedge of lemon on the side for a zesty finish.
Enjoy your delicious Salmon Pesto Pasta—a perfect mix of flavors that’s both creamy and satisfying!
Can I Use a Different Type of Fish Instead of Salmon?
Absolutely! You can substitute salmon with other fish like trout, cod, or even shrimp. Just adjust the cooking time as seafood can vary significantly; cook shrimp until they’re pink and opaque, while white fish generally cooks faster than salmon.
Can I Make This Recipe with Whole Wheat or Gluten-Free Pasta?
Definitely! Whole wheat pasta adds a nutty flavor and extra fiber, while gluten-free pasta works excellent too. Just be mindful of cooking times, as they may differ from regular pasta, so follow the package instructions for best results.
How to Store Leftovers?
Store any leftover Salmon Pesto Pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or extra pesto to help loosen the sauce if it’s thickened.
Can I Make It Dairy-Free?
Yes! To make it dairy-free, simply omit the Parmesan cheese or substitute with nutritional yeast for a cheesy flavor without dairy. You can also look for vegan pesto options available in stores!
