Classic Creamy Salmon Pesto Pasta
This creamy salmon pesto pasta is a delightful and easy-to-make dish, perfect for a weeknight meal or a special occasion. Flaky salmon and al dente pasta are tossed in a rich pesto cream sauce, brightened with a hint of lemon.
Equipment
- Large pot
- Large skillet
- Paper towels
- Fork
Ingredients
Main Ingredients
- 1 pound Salmon fillets skin on or off
- 12 ounces Pasta fettuccine, linguine, or penne
- 1/2 cup Basil pesto
- 1/2 cup Heavy cream
- 2 Garlic minced
- 2 tablespoons Olive oil
- 1/4 cup Parmesan cheese freshly grated, plus extra for serving
- 1/2 Lemon for fresh juice
- Salt To taste
- Black pepper To taste
- Fresh basil leaves For garnish (optional)
Instructions
Cooking Steps
- Cook pasta in a large pot of salted boiling water until al dente, according to package directions, reserving 1/2 cup of pasta water before draining.
- Pat salmon fillets dry, season with salt and pepper, then cook in an olive oil-heated skillet over medium-high heat for 4-6 minutes per side until cooked through; remove, cool, and flake into bite-sized pieces.
- Reduce heat to medium in the same skillet, sauté minced garlic for 1 minute until fragrant, then add heavy cream and pesto, simmering gently for 2-3 minutes to thicken.
- Add cooked pasta to the sauce, tossing to coat; if too thick, add reserved pasta water a tablespoon at a time until desired consistency.
- Stir in grated Parmesan cheese until melted and smooth, then gently fold in the flaked salmon.
- Squeeze in fresh lemon juice, season with additional salt and pepper, garnish with fresh basil, and serve immediately.
Notes
For extra flavor, you can toast some pine nuts and add them to the pesto cream sauce. Adjust the amount of lemon juice to your preference for a brighter or mellower flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the pasta may absorb more sauce over time.