This Salmon Pesto Pasta is a tasty mix of tender salmon and creamy pesto sauce over noodles. It’s quick to make and perfect for dinner any night of the week!
Let’s face it, salmon is like the rock star of fish! 🎸 I love that this dish feels fancy but is so easy to whip up. Just cook the pasta, toss in the salmon and pesto, and enjoy!
Key Ingredients & Substitutions
Rotini Pasta: Rotini is great for holding onto the pesto, but you can use any pasta you like! Penne, fusilli, or spaghetti work well too. Whole wheat or gluten-free versions are also good substitutes if you’re looking for healthier options.
Salmon: Fresh salmon is best, but if you don’t have it, canned salmon works too. Just make sure to drain it well! You can also swap salmon for shrimp or chicken for a different twist.
Basil Pesto: I love using homemade pesto when I can, but store-bought is perfectly fine. You could swap basil for arugula or spinach for a different flavor. Nut-based pestos are also a fun option!
Parmesan Cheese: Parmesan is fantastic, but you could use Pecorino Romano or nutritional yeast for a dairy-free alternative. Just remember, it won’t have quite the same richness.
How Do You Cook Salmon Perfectly?
Cooking salmon to perfection can be a bit tricky. The key is to not overcook it! Here’s a simple method to ensure it turns out great:
- Start with skin-on salmon if you can; it helps keep it moist.
- Heat the oil on medium heat. When hot, add the salmon, skin-side down. This will create a crispy texture!
- Cook for about 4-5 minutes without moving it, then flip and cook for another 4-5 minutes until it flakes easily.
- If you’re unsure, a food thermometer can help! It should read 125°F for medium.
Always let the salmon rest for a couple of minutes before breaking it apart. This keeps the juices in!
How to Make Salmon Pesto Pasta
Ingredients You’ll Need:
- 8 ounces rotini pasta
- 2 salmon fillets (about 6 ounces each)
- Salt and pepper, to taste
- 2 tablespoons olive oil (plus more if needed)
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1 tablespoon fresh lemon juice
- Fresh basil leaves, chopped (for garnish)
- Optional: cherry tomatoes for serving
How Much Time Will You Need?
You’ll need about 20-25 minutes for this recipe. This includes about 10 minutes for prep and about 15 minutes of cooking time. It’s perfect for a quick weekday dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Cook the Pasta:
First, take a large pot and fill it with water. Add a generous amount of salt and bring it to a boil. Once it’s boiling, add the rotini pasta and cook according to package instructions until it’s al dente, which usually takes about 8-10 minutes. When it’s done, drain the pasta, reserving about 1/4 cup of the pasta water for later. Set the pasta aside for now.
2. Prepare the Salmon:
While the pasta is cooking, take the salmon fillets and season them with salt and pepper on both sides. In a skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the salmon fillets to the pan skin-side down (if you’re using skin-on salmon). Cook the salmon for about 4-5 minutes per side, or until the salmon flakes easily with a fork. Once it’s cooked, carefully remove it from the skillet and let it rest for a minute before breaking it into bite-sized pieces.
3. Combine the Pasta and Pesto:
Grab a large mixing bowl and add the cooked rotini pasta. Stir in the basil pesto, mixing well to coat all the pasta. If the pesto is too thick, you can add the reserved pasta water a little at a time until you reach your desired sauce consistency.
4. Finish Up:
Add the fresh lemon juice and grated Parmesan cheese to the pasta and mix everything together. Gently fold in the pieces of salmon so they stay whole. Taste and adjust seasoning with more salt and pepper if needed.
5. Serve and Enjoy:
Serve your salmon pesto pasta warm on plates or in bowls. Garnish with some extra Parmesan cheese, chopped fresh basil, and if you’re using them, halved cherry tomatoes. Enjoy this delicious meal!
Enjoy your flavorful, creamy Salmon Pesto Pasta!
Can I Use Frozen Salmon for This Recipe?
Absolutely! Just be sure to thaw the salmon completely before cooking. You can thaw it overnight in the fridge or place it in a sealed bag and submerge it in cold water for about 30 minutes. Pat it dry before seasoning and cooking.
What If I Don’t Have Basil Pesto?
No worries! You can use any type of pesto you like, such as sun-dried tomato or red pepper pesto. Alternatively, you can make a quick homemade version by blending fresh basil, olive oil, garlic, nuts (like pine nuts or walnuts), and cheese.
How to Store Leftovers?
Store any leftover salmon pesto pasta in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently in a skillet over low heat, adding a splash of olive oil or water to help loosen the sauce if needed.
Can I Add Vegetables to This Dish?
Yes! Feel free to add your favorite vegetables to the pasta for extra nutrition. Spinach, cherry tomatoes, or broccoli work beautifully. You can sauté them in the same skillet after cooking the salmon or toss them in with the pasta.
