Classic Creamy Salmon Pesto Pasta
Indulge in a rich and flavorful pasta dish featuring tender salmon and a creamy pesto sauce, perfect for a satisfying meal.
Equipment
- Large pot
- Large skillet
- Paper towels
Ingredients
Main Ingredients
- 1.5 lbs Salmon fillets skin on or off
- 12-16 ounces Pasta fettuccine, linguine, penne, or fusilli
- 1/2 cup good quality basil pesto homemade or store-bought
- 1/2 cup Heavy cream or half-and-half for a lighter touch
- 2-3 cloves Garlic minced
- 2 tablespoons Olive oil
- 1/2 cup grated Parmesan cheese plus more for serving
- Salt and black pepper to taste
- 1/2 Lemon for juice and a bright finish
- fresh basil leaves for garnish (optional)
Instructions
Cooking Steps
- Cook pasta according to package directions, reserving 1 cup of pasta water before draining. Set aside.
- Pat salmon fillets dry, season with salt and pepper. Cook in 1 tbsp olive oil in a skillet for 4-6 minutes per side, or bake at 400°F (200°C) for 12-15 minutes. Flake into large pieces.
- In the same skillet, heat remaining 1 tbsp olive oil, sauté minced garlic for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer.
- Stir in pesto and Parmesan until smooth, adding reserved pasta water if the sauce is too thick.
- Add cooked pasta and flaked salmon to the sauce, tossing gently to coat everything evenly.
- Squeeze fresh lemon juice over the pasta, adjust seasoning, and garnish with fresh basil and extra Parmesan before serving.
Notes
For extra flavor, you can add a pinch of red pepper flakes to the sauce along with the garlic. Ensure the salmon is not overcooked to keep it tender and moist. The reserved pasta water is key to achieving a silky sauce, so don't forget to save it!