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Salmon Pesto Pasta

Salmon pesto pasta with flaky salmon, tender penne, and a creamy basil pesto sauce. Ready in under 30 minutes with cherry tomatoes and a light lemon finish for a silky, restaurant-style texture.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz penne pasta
Salmon
  • 1 lb salmon fillets skin removed
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Pesto sauce
  • 0.75 cup basil pesto
  • 0.5 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 1 cup cherry tomatoes halved
  • 2 tbsp fresh basil chopped
  • 1 tbsp lemon juice
  • 0.5 cup pasta water reserved; use as needed
  • 0.25 cup extra Parmesan cheese for serving

Equipment

  • 1 large skillet

Method
 

Cook pasta
  1. Cook the penne pasta according to package directions until tender. Drain and reserve 1/2 cup pasta water.
Season and cook salmon
  1. Season the salmon fillets with garlic powder, paprika, salt, and black pepper. Pat the coating evenly over all sides for uniform flavor.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the salmon and cook for 3–4 minutes per side until flaky.
  3. Transfer the salmon to a plate and break into large chunks. Keep any juices near the salmon pieces.
Make pesto cream sauce and toss
  1. In the same skillet, add the basil pesto, heavy cream, and grated Parmesan cheese. Stir until smooth and creamy over medium heat.
  2. Add the cherry tomatoes and cook for 2 minutes. Let them soften slightly while keeping some shape.
  3. Add the cooked pasta and toss to coat in the sauce. Add reserved pasta water if needed to loosen into a silky finish.
  4. Stir in the lemon juice. Taste and adjust seasoning if desired.
  5. Gently fold in the salmon pieces until just combined. Avoid over-stirring so the salmon stays tender and chunky.
  6. Garnish with fresh basil and extra Parmesan cheese. Serve immediately.
Serve
  1. Serve immediately while the sauce is creamy and the salmon flakes are intact. Enjoy hot with extra Parmesan on top if desired.
Final check
  1. Ensure the pasta is evenly coated and the sauce clings lightly to the noodles. If too thick, add a splash more reserved pasta water and toss once more.

Notes

Pro tip: Reserve pasta water and add it gradually—start with 2–3 tbsp and toss until the sauce turns glossy and coats the penne. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet with a splash of water or cream to loosen. Freezing isn’t recommended because cream and salmon texture can break down. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner but still creamy).