Name: Salmon Pesto Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 salmon fillets (about 6 oz each); 8 oz pasta (penne, fusilli, or linguine); 1/3 cup basil pesto (store-bought or homemade); 2 tablespoons olive oil; 2 cloves garlic, minced; 1/2 cup cherry tomatoes (optional); 1/4 cup grated Parmesan cheese; Salt and pepper, to taste; 1 tablespoon lemon juice; Optional: fresh basil, red pepper flakes, spinach or arugula

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Salmon pesto pasta is a flavorful, elegant dish that’s surprisingly easy to pull together. Tender, flaky salmon pairs beautifully with the rich, herby taste of basil pesto, all tossed with warm pasta for a meal that feels gourmet but takes minimal effort. It’s one of those recipes I turn to when I want something delicious and comforting, but also fresh and satisfying.

Why You’ll Love This Recipe

I love this dish because it’s fast, versatile, and feels like something I’d order at a nice restaurant. The pesto brings a bold, garlicky punch that complements the richness of the salmon, while the pasta soaks up every bit of flavor. It’s great for weeknight dinners but also impressive enough for guests. Plus, I can make it with leftover salmon or even canned salmon in a pinch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillets (fresh or cooked)
Pasta (penne, fusilli, linguine, or your favorite)
Basil pesto (store-bought or homemade)
Olive oil
Garlic (minced)
Cherry tomatoes (optional)
Parmesan cheese (grated)
Salt and pepper
Lemon juice (for brightness)
Optional: fresh basil, red pepper flakes, spinach or arugula

Directions

I bring a large pot of salted water to a boil and cook the pasta according to the package instructions. I reserve a bit of the pasta water before draining.
While the pasta cooks, I season the salmon with salt and pepper and sear it in a skillet with olive oil over medium heat, about 3–4 minutes per side, until cooked through and flaky. I remove it from the pan and set it aside.
In the same pan, I sauté garlic in a little olive oil until fragrant. If I’m using cherry tomatoes or greens, I add them now and cook until just softened.
I add the cooked pasta to the pan along with the pesto and a splash of reserved pasta water to help coat everything evenly.
I flake the salmon into large chunks and gently fold it into the pasta.
I finish with a squeeze of lemon juice, a sprinkle of Parmesan, and fresh basil if I have it.

Servings and timing

This recipe serves 4 people.
Total time is about 30 minutes:

10–15 minutes for preparation
15–20 minutes for cooking

Variations

Sometimes I use smoked salmon for a deeper, savory flavor. If I want a creamier version, I stir in a spoonful of cream or cream cheese with the pesto. For extra veggies, I add sautéed zucchini, spinach, or peas. I’ve also swapped the pasta for zucchini noodles or gluten-free pasta when needed.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently on the stovetop or in the microwave with a splash of water or olive oil to loosen the sauce. I try not to overheat it to keep the salmon tender.

FAQs

Can I use leftover salmon?

Yes, I often use leftover cooked salmon—just flake it in at the end and let it warm through with the pasta and pesto.

What type of pasta works best?

I usually use short pasta like penne or fusilli because they hold the sauce well, but spaghetti or linguine also work great.

Can I use canned salmon?

Yes, canned salmon works in a pinch. I just drain it well and mix it in gently after the pasta is tossed with pesto.

What pesto should I use?

I use either homemade basil pesto or a good-quality store-bought one. Sometimes I try sun-dried tomato pesto or arugula pesto for variation.

Is this dish good cold?

It actually makes a great cold pasta salad. I just chill the leftovers and enjoy them as a quick, refreshing meal the next day.

Conclusion

Salmon pesto pasta is one of those quick, flavorful meals I can always count on. Whether I make it with fresh salmon or leftovers, it’s packed with bold, comforting flavor and comes together in no time. From busy weeknights to relaxed dinners with friends, it’s always a dish I feel good serving—and even better eating.