6 Salmon With Pesto Pasta Recipe

You know that feeling when you need dinner on the table in 30 minutes, but you also want something that doesn’t taste like you phoned it in? Yeah, salmon with pesto pasta is about to become your new best friend. It’s fancy enough to serve to guests who actually matter, but easy enough to make on a random Tuesday when you’re questioning all your life choices.

I stumbled onto this combination by accident last summer when I had leftover pesto and a random piece of salmon in my fridge. What started as a “let’s see what happens” situation turned into a recipe I now make at least twice a month. The rich, flaky salmon plays perfectly with the bright, herbaceous pesto, and the pasta ties everything together like the world’s most delicious mediator.

Whether you’re trying to impress a date, feed your family something that doesn’t come from a box, or just treat yourself to a restaurant-quality meal at home, these salmon pesto pasta recipes deliver. Some are classic, some add unexpected twists, and all of them are ridiculously good. Let’s get into it.

1. Classic Creamy Salmon Pesto Pasta

Why it’s awesome: This is the gateway recipe—the one that’ll convert you into a salmon pesto pasta believer. Creamy, indulgent, and deceptively simple.

Ingredients

• 12 oz fettuccine or linguine
• 1 lb salmon fillet, skin removed
• 1/2 cup basil pesto (store-bought works, but homemade is chef’s kiss)
• 1 cup heavy cream
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup reserved pasta water
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• Fresh basil for garnish
• Lemon wedges for serving

Step-by-Step Instructions

1. Cook the pasta according to package directions in well-salted water. Save at least a cup of that starchy pasta water before draining—it’s liquid gold for sauce-making.
2. While the pasta cooks, season the salmon generously with salt and pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat. Add the salmon and cook for 4-5 minutes per side until it’s golden and flakes easily with a fork. Remove from the skillet and set aside.
4. In the same skillet (don’t clean it—that’s flavor), sauté the minced garlic for about 30 seconds until fragrant.
5. Pour in the heavy cream and bring it to a gentle simmer. Stir in the pesto and let everything marry together for 2-3 minutes.
6. Add the cooked pasta to the sauce along with Parmesan and a splash of pasta water. Toss everything together until the pasta is coated and glossy.
7. Break the salmon into large chunks and gently fold it into the pasta. Garnish with fresh basil and serve with lemon wedges.

Why You’ll Love It

The cream mellows out the pesto’s intensity while the salmon adds this rich, buttery element that makes every bite feel luxurious. I once served this to my in-laws who “don’t really like salmon,” and they asked for seconds. Enough said.

2. Lemon Garlic Salmon Pesto Pasta

Why it’s awesome: Bright, zesty, and lighter than the cream-based version. Perfect for when you want to feel slightly less guilty about second helpings.

Ingredients

• 12 oz penne or rigatoni
• 1 lb salmon fillet, cut into bite-sized pieces
• 1/2 cup basil pesto
• Zest and juice of 2 lemons
• 4 cloves garlic, minced
• 1/4 cup white wine (or chicken broth if you’re saving wine for drinking)
• 3 tablespoons olive oil
• 1/4 teaspoon red pepper flakes
• Fresh parsley, chopped
• Salt and pepper

Step-by-Step Instructions

1. Cook pasta until al dente, drain, and reserve some pasta water.
2. Season salmon pieces with salt, pepper, and half the lemon zest.
3. Heat 2 tablespoons olive oil in a large pan over medium-high heat. Cook salmon pieces for 2-3 minutes per side until just cooked through. Remove and set aside.
4. Add the remaining tablespoon of oil to the pan and sauté garlic and red pepper flakes for 30 seconds.
5. Deglaze the pan with white wine and let it reduce by half.
6. Stir in pesto, lemon juice, and remaining lemon zest. Add pasta and toss to combine, using pasta water to loosen the sauce if needed.
7. Gently fold in the salmon pieces and garnish with fresh parsley.

Why You’ll Love It

The lemon cuts through the richness of the pesto and salmon in this magical way that keeps you coming back for more. It’s bright, fresh, and feels like summer on a plate. IMO, this version is actually better the next day as leftovers, which rarely happens with pasta dishes.

3. Sun-Dried Tomato and Salmon Pesto Pasta

Why it’s awesome: The sun-dried tomatoes add this sweet-tangy punch that takes the whole dish to another level. It’s like the original recipe went to Italy and came back cooler.

Ingredients

• 12 oz bow tie pasta (farfalle)
• 1 lb salmon fillet
• 1/2 cup basil pesto
• 1/2 cup sun-dried tomatoes in oil, chopped
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup white wine
• 2 tablespoons reserved sun-dried tomato oil
• 1/2 cup cherry tomatoes, halved
• Fresh basil
• Parmesan for serving
• Salt and pepper

Step-by-Step Instructions

1. Cook pasta according to package directions, drain, and reserve pasta water.
2. Season and cook salmon in sun-dried tomato oil until cooked through, about 4-5 minutes per side. Remove, let it rest, then flake into chunks.
3. In the same pan, sauté garlic for 30 seconds, then add sun-dried tomatoes.
4. Pour in white wine and let it bubble away for a minute.
5. Add heavy cream and pesto, stirring until combined and heated through.
6. Toss in the pasta, cherry tomatoes, and enough pasta water to create a silky sauce.
7. Fold in the salmon chunks gently and serve with fresh basil and Parmesan.

Why You’ll Love It

Those sun-dried tomatoes bring this concentrated umami bomb that complements both the salmon and pesto perfectly. The cherry tomatoes add pops of freshness throughout. It’s sophisticated without trying too hard, which is basically my entire cooking philosophy.

4. Spicy Arrabbiata Salmon Pesto Pasta

Why it’s awesome: For when regular pesto pasta feels too polite. This version brings the heat and doesn’t apologize for it.

Ingredients

• 12 oz spaghetti
• 1 lb salmon fillet, cubed
• 1/3 cup basil pesto
• 1 can (14 oz) crushed tomatoes
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust based on your spice tolerance)
• 1/4 cup white wine
• 3 tablespoons olive oil
• Fresh basil and red pepper flakes for garnish
• Salt and pepper

Step-by-Step Instructions

1. Cook spaghetti until al dente, drain, and reserve pasta water.
2. Season salmon cubes with salt and pepper. Heat 2 tablespoons olive oil in a large skillet and cook salmon until golden on all sides. Remove and set aside.
3. Add remaining oil to the pan and sauté garlic and red pepper flakes for 30 seconds.
4. Pour in white wine and let it reduce slightly.
5. Add crushed tomatoes and bring to a simmer. Cook for 5-7 minutes to let flavors develop.
6. Stir in pesto and adjust seasoning with salt and pepper.
7. Add pasta to the sauce and toss to combine, using pasta water to adjust consistency.
8. Gently fold in salmon pieces and serve with extra red pepper flakes for the brave souls.

Why You’ll Love It

The tomato-based sauce with pesto creates this incredible depth, and the heat from the red pepper flakes wakes up your taste buds. It’s got some kick, but the salmon’s richness balances everything out. Fair warning: this one’s addictive 🙂

5. Roasted Vegetable and Salmon Pesto Pasta

Why it’s awesome: Sneaking vegetables into dinner has never been easier or more delicious. Your body will thank you while your taste buds celebrate.

Ingredients

• 12 oz fusilli or rotini
• 1 lb salmon fillet
• 1/2 cup basil pesto
• 2 cups cherry tomatoes
• 1 zucchini, sliced into half-moons
• 1 yellow bell pepper, chopped
• 1 red onion, cut into wedges
• 5 tablespoons olive oil, divided
• 3 cloves garlic, minced
• Fresh arugula (optional but recommended)
• Parmesan and pine nuts for garnish
• Salt and pepper

Step-by-Step Instructions

1. Preheat oven to 425°F. Toss vegetables with 3 tablespoons olive oil, salt, and pepper on a baking sheet.
2. Roast vegetables for 20-25 minutes until caramelized and tender.
3. Meanwhile, cook pasta according to package directions.
4. Season salmon and cook in remaining olive oil for 4-5 minutes per side. Flake into chunks.
5. In a large bowl, combine hot pasta with pesto, adding pasta water to create a smooth coating.
6. Toss in roasted vegetables and salmon chunks.
7. Serve over fresh arugula if using, and top with Parmesan and toasted pine nuts.

Why You’ll Love It

The roasted vegetables get all caramelized and sweet, which plays beautifully with the pesto and salmon. It feels virtuous because vegetables, but tastes indulgent because, well, pesto and salmon. Win-win.

6. One-Pan Baked Salmon Pesto Pasta

Why it’s awesome: Minimal dishes, maximum flavor. This is the recipe for when you want great food but can’t deal with a sink full of pots and pans.

Ingredients

• 12 oz short pasta (penne, rigatoni)
• 1 lb salmon fillet
• 1/2 cup basil pesto
• 2 1/2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup frozen peas
• 1/4 cup Parmesan
• 2 tablespoons olive oil
• Fresh basil
• Salt and pepper

Step-by-Step Instructions

1. Preheat oven to 400°F.
2. In a large oven-safe skillet or baking dish, combine uncooked pasta, broth, cream, garlic, and half the pesto. Season with salt and pepper.
3. Nestle the salmon fillet into the mixture and season the top of the salmon.
4. Cover tightly with foil and bake for 25 minutes.
5. Remove foil, add cherry tomatoes and peas around the salmon. Dot the remaining pesto on top.
6. Bake uncovered for another 10-12 minutes until salmon is cooked through and pasta is tender.
7. Break salmon into chunks, stir everything together, and top with Parmesan and fresh basil.

Why You’ll Love It

You literally put everything in one dish and let the oven do the work. The pasta cooks directly in the liquid, absorbing all that pesto and salmon flavor. Cleanup is a breeze, and you still get to feel like a competent adult. FYI, this is my go-to when I’m tired but still want real food.

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The Final Bite

Look, salmon with pesto pasta isn’t rocket science, but it feels special every single time you make it. The combination of rich salmon, aromatic pesto, and perfectly cooked pasta hits all the right notes—comforting but sophisticated, quick but impressive, easy but delicious.

These six variations prove that you can take this basic concept and run with it in so many directions. Want it creamy? Done. Prefer it light and lemony? Got you covered. Need vegetables in your life? There’s a recipe for that. Feeling spicy? We’ve got options.

The best part? Most of these recipes come together in 30 minutes or less, use ingredients you can easily find at any grocery store, and scale up or down depending on how many people you’re feeding. They’re weeknight-friendly but special enough for date night or entertaining.

So grab some salmon, stock up on pesto (or make your own if you’re feeling ambitious), and pick whichever version speaks to your soul today. Your taste buds—and anyone lucky enough to share a table with you—will be seriously grateful. Now go make some magic happen in that kitchen!