This Salmon Pesto Pasta is a tasty treat that’s quick to whip up! Creamy pesto sauce mixes perfectly with tender salmon and pasta, making it a simple yet satisfying meal!
You’ll love how the flavors come together so easily. I often make this when I need a delicious dinner in a hurry—plus, it’s a fun way to eat more fish!
Key Ingredients & Substitutions
Rotini Pasta: This fun shape holds the sauce well! If you’re out of rotini, try penne, fusilli, or even spaghetti. Just ensure you adjust cooking times accordingly.
Salmon: Fresh salmon fillets work best. If you don’t have fresh, canned or frozen salmon can be used; just adjust cooking times. For a leaner option, chicken breast or tofu could also substitute well!
Basil Pesto: Store-bought pesto saves time. If you’re feeling adventurous, homemade is delightful! Swap basil with spinach or arugula for a different flavor, or use sun-dried tomato pesto for a twist.
Parmesan Cheese: Freshly grated Parmesan makes a difference in flavor and texture. For a dairy-free option, try nutritional yeast or a vegan cheese alternative.
What’s the Best Way to Cook Salmon for This Pasta?
Cooking salmon perfectly ensures it stays moist and flaky. Here’s my approach:
- Start by heating the olive oil in a pan over medium-high heat. It should shimmer, but not smoke.
- Place the salmon skin-side down and don’t touch it! This will give you a nice crispy skin.
- Cook for about 4-5 minutes before flipping. Look for a nice golden color.
- After flipping, lower the heat slightly and cook for another 2-3 minutes until it’s just cooked through. Salmon should be slightly pink in the center.
- Let it rest for a minute before flaking, helping to maintain its moisture.
This method yields a delicious, flavorful salmon that pairs perfectly with the pesto pasta!
How to Make Salmon Pesto Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz rotini pasta (or pasta of choice)
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- Salt and black pepper, to taste
- 2 tbsp olive oil, divided
For the Sauce:
- 1/2 cup prepared basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon juice (optional)
For Garnish:
- Fresh parsley, chopped
- Cherry tomatoes, halved (optional)
Total Time Required:
You will need about 25 minutes to prepare this delicious Salmon Pesto Pasta. This includes about 10 minutes to prep your ingredients and 15 minutes to cook everything together. A perfect quick meal for busy days!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the rotini pasta and cook according to the package instructions until it’s al dente (usually about 8-10 minutes). After cooking, drain the pasta but save about 1/4 cup of the pasta water for later.
2. Prepare the Salmon:
While the pasta is cooking, season the salmon fillets with salt and black pepper on both sides. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Once the oil is hot, carefully add the salmon fillets skin side down. Let them cook for about 4-5 minutes until the skin is nice and crisp and the salmon is nearly cooked through.
3. Flip the Salmon:
Using a spatula, gently flip the salmon fillets over and cook for another 2-3 minutes until they’re cooked through but still moist inside. Once done, remove the salmon from the pan and let it rest for about a minute. After resting, flake or cut the salmon into large chunks.
4. Combine Pasta and Pesto:
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to low. Add the drained pasta back into the pan. Stir in the prepared basil pesto, adding a little reserved pasta water as needed to help loosen the sauce and coat the pasta evenly.
5. Finish the Dish:
Add in the grated Parmesan cheese and lemon juice (if using). Stir everything together until well combined and heated through.
6. Serve:
To serve, plate the pesto pasta and top it with the pieces of seared salmon. Garnish with chopped parsley and halved cherry tomatoes if desired. Serve immediately and enjoy your delicious Salmon Pesto Pasta!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but be sure to thaw it completely first! Thaw it overnight in the fridge or quickly in a sealed plastic bag submerged in cold water before cooking to ensure even cooking.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of olive oil or a little water to prevent drying out.
What If I Don’t Have Pesto?
If you don’t have pesto, you can create a quick sauce with sautéed garlic, fresh basil, olive oil, and pine nuts blended together. Alternatively, try using sun-dried tomato paste or even a creamy Alfredo sauce for a different flavor profile.
Can I Make This Recipe Dairy-Free?
Absolutely! To make it dairy-free, use a dairy-free pesto and skip the Parmesan cheese. You can add nutritional yeast for a cheesy flavor without the dairy!
