Salmon Pesto Pasta is a fast, tasty meal that fits weeknight dinners or casual guests. This dish mixes flaky cooked salmon with bright basil pesto and warm pasta for an easy, satisfying plate. If you like quick pasta ideas, try this creamy chicken pasta for another simple meal. Ready in about 20 minutes, it hits savory, fresh, and comforting notes with very little fuss.
Why You’ll Love This Recipe
- Quick & Easy: ready in about 20 minutes from start to finish.
- Simple Ingredients: pantry staples and cooked salmon make it fast.
- Balanced Flavor: rich pesto, mild salmon, and sweet cherry tomatoes.
- Great for Guests: looks and tastes special but takes little work.
- Comforting and light: filling but fresh, not heavy.
This version stands out because it keeps the salmon flaked and mixed gently so the fish stays tender and the pesto coats the pasta evenly. It’s a comforting, fresh-tasting dish that still feels a bit fancy.
Ingredients Needed
For the pasta base:
- 8 oz pasta (spaghetti or fettuccine work well)
- Salt for the pasta water
For the salmon and sauce:
- 2 cups cooked salmon, flaked (use leftover or store-bought cooked salmon)
- 1 cup pesto (homemade or good-quality store-bought)
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
Finishing:
- Fresh basil leaves for garnish (optional)
- Olive oil, a drizzle if needed (optional)
- Salt and freshly ground black pepper, to taste
Tip: If you want a different salmon style, consider an air-fryer option like this air-fryer salmon recipe and flake it into the pasta.
How to Make Salmon Pesto Pasta
- Boil the pasta: Fill a large pot with water, add a pinch of salt, and bring to a boil. Cook the pasta following package directions until al dente. Drain and reserve a small cup of pasta water. (Why: reserved pasta water helps loosen the sauce if it’s too thick.)
- Prepare the salmon: If your salmon is cold from the fridge, let it sit a few minutes or warm it briefly so it flakes easily. Use a fork to break it into bite-size pieces. (Why: gentle flaking keeps texture instead of turning the fish into mush.)
- Combine pasta and pesto: In a large skillet over low heat, add the drained pasta and 1 cup pesto. Toss so the pesto coats all the strands. If the sauce feels tight, add 1-2 tablespoons of reserved pasta water at a time until the sauce lightly coats the pasta. (Visual cue: sauce should be glossy and cling to the pasta.)
- Add salmon and tomatoes: Gently fold in the flaked salmon and halved cherry tomatoes. Warm everything together for 2–3 minutes until heated through. Stir carefully to keep salmon pieces intact.
- Season and finish: Taste and add salt and pepper as needed. Stir in grated Parmesan or sprinkle on top when serving. Add a drizzle of olive oil or a few torn basil leaves for color.
- Serve: Transfer to plates or a serving bowl. Add extra Parmesan and basil if you like. (Tip: serve immediately for best texture.)
How to Serve Salmon Pesto Pasta
- Serve hot in shallow bowls so the sauce stays visible.
- Add extra grated Parmesan at the table and a few basil leaves for color.
- Pair with a simple green salad or crusty bread to soak up any extra pesto.
- For a light wine pairing, choose a crisp white like Pinot Grigio or a light rosé.
How to Store Salmon Pesto Pasta
- Fridge: Cool to room temperature, place in an airtight container, and keep up to 2 days. Salmon quality drops after that.
- Reheat: Warm gently in a skillet over low heat with a splash of water or olive oil to loosen the sauce. Microwaving works—stir halfway through and add a little water if it seems dry.
- Freezing: Not recommended. Pesto and cooked salmon change texture after freezing and thawing. If you must, freeze before adding tomatoes and Parmesan; thaw slowly and reheat carefully.
Tips to Make Salmon Pesto Pasta
- Use good pesto for best flavor; fresh basil pesto or a high-quality jar works well.
- Don’t over-stir the salmon; fold gently to keep texture.
- Keep some reserved pasta water — it saves a sauce that is too thick.
- If your pesto is intense, start with less and add more to taste.
- Warm the skillet before adding pasta so the dish heats evenly.
Variation
- Creamy version: Stir in 1/4 cup heavy cream or crème fraîche with the pesto for a silky sauce.
- Lemon twist: Add 1 teaspoon lemon zest and a squeeze of lemon juice for brightness.
- Veggie boost: Toss in spinach or peas in the last minute of cooking.
- Substitute proteins: Use shredded rotisserie chicken instead of salmon for a different flavor.
FAQs
Can I use frozen salmon for this recipe?
Yes. Cook the salmon first (bake, pan-sear, or air-fry), then flake and add to the pasta. Make sure it’s fully thawed and cooked through before flaking.
How do I make this gluten-free?
Use gluten-free pasta in place of regular pasta and follow the same steps. Check your pesto label to ensure it’s gluten-free.
Is this recipe freezer-friendly?
I don’t recommend freezing the finished dish. Pesto and cooked salmon can change texture when frozen. If needed, freeze plain cooked salmon and pesto separately, then combine fresh after thawing and reheating.
Can I make this ahead for a party?
You can cook the pasta and salmon ahead, but wait to toss with pesto and tomatoes until just before serving to keep textures fresh. Reheat the components gently and combine.
Conclusion
Salmon Pesto Pasta is a fast, tasty weeknight winner—simple ingredients, quick steps, and a bright, satisfying flavor that many people love. If you want another take or inspiration, check out Salt & Lavender’s Salmon Pesto Pasta for a similar recipe idea and extra photos. If you try this dish, please leave a comment, give a star rating, and share on Pinterest or Facebook. What extra twist will you try—lemon, cream, or extra veggies? Let us know below!
Print
Salmon Pesto Pasta
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A quick and satisfying pasta dish mixing flaky salmon with vibrant basil pesto and cherry tomatoes, perfect for weeknight dinners or guests.
Ingredients
- 8 oz pasta (spaghetti or fettuccine)
- Salt for the pasta water
- 2 cups cooked salmon, flaked
- 1 cup pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
- Olive oil, a drizzle if needed (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Boil the pasta in salted water until al dente, then drain and reserve a small cup of pasta water.
- If cold, warm the salmon slightly to flake easily.
- In a skillet over low heat, combine the drained pasta and pesto. Toss until coated, adding reserved pasta water as needed.
- Gently fold in the flaked salmon and halved cherry tomatoes, warming for 2–3 minutes.
- Season with salt and pepper, then stir in or sprinkle with grated Parmesan cheese before serving.
- Transfer to plates and serve with additional Parmesan and basil.
Notes
For extra flavor, consider adding lemon zest or cream, or substituting with rotisserie chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg