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CREAMY SALMON PESTO PASTA centered hero view, clean and uncluttered
Joe Rooney

Creamy Salmon Pesto Pasta Recipe: Irresistibly Quick Dinner

This Creamy Salmon Pesto Pasta is a delicious and quick dinner idea perfect for busy weeknights or summer gatherings. Combining tender salmon with a luscious pesto cream sauce, this dish is a standout among summer pasta recipes. Enjoy a healthy and flavorful meal that is both satisfying and easy to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 515
Ingredients Method Notes

Ingredients
  

  • 8 ounces uncooked penne (or your preferred pasta)
  • 1 pound fresh salmon (skinless or with skin)
  • Salt & 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)

Method
 

  1. Cook the pasta in salted water until al dente, then drain and set aside.
  2. Pat the salmon dry and season with salt, pepper, and garlic powder.
  3. Dredge the salmon lightly in flour on all sides.
  4. Heat olive oil and butter in a skillet over medium-high heat.
  5. Cook the salmon for about 3 minutes per side until golden brown, then remove and set aside.
  6. Pour out any excess fat from the pan, leaving the browned bits.
  7. Add chicken broth and pesto, scraping the bottom to deglaze the pan; cook for 30 seconds.
  8. Stir in heavy cream and lemon juice; simmer the sauce for 1 minute.
  9. Return the salmon to the pan, breaking it into bite-sized chunks.
  10. Simmer the sauce for 3–5 minutes until thickened and salmon is fully cooked.
  11. Add the cooked pasta to the sauce and toss gently to combine.
  12. Serve immediately with freshly grated Parmesan cheese, if desired.

Notes

  • For a lighter version, substitute heavy cream with half-and-half. You can also add fresh basil or sun-dried tomatoes for extra flavor. Leftovers keep well refrigerated for up to 2 days.