If you want a simple weeknight pasta that’s ready in about 30 minutes, this 30-minute Salmon Pesto Pasta is an ideal choice. Tender salmon, bright pesto, sautéed aromatics, and perfectly cooked pasta come together for a satisfying, low-fuss dinner you’ll return to again and again.
Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- Recipe Ingredients
- Ingredient Modifications and Variations
- How to Make Salmon Pesto Pasta
- Recipe Tips
- How to Serve
- How to Store and Reheat
- Frequently Asked Questions
- More Favorite Pasta Recipes
- Quick & Easy Salmon Pesto Pasta Recipe
This recipe is…
This salmon pesto pasta delivers big flavor with minimal effort. Soft, al dente pasta tossed in vibrant pesto is combined with sautéed onion, garlic, and cherry tomatoes, then finished with flaky salmon, shaved Parmesan, and fresh basil. It’s an easy, flavorful meal that’s family-friendly and quick to make.
Why You’ll Love This Recipe
- Quick: Ready in roughly 30 minutes, perfect for busy weeknights.
- Delicious: Herb-forward pesto pairs beautifully with rich salmon and bright tomatoes.
- Nutritious: Salmon adds omega-3s, vitamin B12, vitamin D, and protein for a well-balanced meal.
Recipe Ingredients
The ingredient list is straightforward: pasta, salmon, pesto, and a few pantry staples to boost flavor. Below are the main ingredients with notes and common swaps.
- Penne pasta – Penne works well, but most short pastas are fine.
- Salmon – A thicker filet holds up nicely when seared, but individual filets or frozen salmon also work.
- Pesto – Use store-bought or homemade pesto; either is delicious here.
- Red pepper flakes – Optional, for a touch of heat.
See the recipe card below for exact amounts.
Ingredient Modifications and Variations
- Any short pasta – ziti, rigatoni, fusilli, cavatappi, or farfalle are all great substitutes.
- Skip ingredients – omit tomatoes, onion, or garlic if you prefer or have sensitivities.
- Sun-dried tomatoes or mushrooms – swap cherry tomatoes for sun-dried tomatoes or mushrooms for a different flavor and texture.
- Dairy-free – use a dairy-free pesto (roasted garlic-based options work well) and leave off the Parmesan.
How to Make Salmon Pesto Pasta
This dish comes together in about 30 minutes. The steps are simple and build the sauce while the pasta cooks.
Step 1: Bring a large pot of water to a boil. Add 1–1½ tablespoons salt and cook the pasta according to package instructions. Reserve ½ cup pasta water before draining. Season the salmon with 1 teaspoon salt and black pepper.
Step 2: Heat 1 tablespoon olive oil in a large skillet over medium heat. Sear the salmon 4 minutes on the first side, flip, and cook 4 more minutes. Transfer salmon to a plate.
Step 3: Add the remaining 1 tablespoon olive oil, minced garlic, and diced onion to the pan. Sauté about 3 minutes until the onion is translucent and the garlic fragrant. Season with the remaining 1 teaspoon salt.
Step 4: Add halved cherry tomatoes and sauté 2 minutes until they begin to soften.
Step 5: Stir in the pesto, reserved pasta water, and red pepper flakes. Bring the sauce to a gentle simmer to combine flavors.
Step 6: Add the drained pasta to the pan and toss to coat in the pesto sauce. Flake the salmon with a fork and fold gently into the pasta or reserve on top of individual portions.
Step 7: Serve into bowls, garnish with Parmesan and fresh basil, and enjoy.
Recipe Tips
If you prefer not to sear salmon on the stove, broiling is an easy, reliable alternative:
- Slice the salmon into 1-inch pieces.
- Arrange on a parchment-lined sheet pan or lightly oiled pan.
- Season with salt and pepper.
- Broil on high for about 4 minutes until caramelized.
Using homemade pesto will give a brighter green color, but store-bought pesto still provides great flavor. Fresh basil at the end elevates the dish, but it’s optional if you can’t find it. If your noodles break easily, add them straight from the pot into the sauce while still hot so they finish in the sauce and don’t sit and soften too long—particularly useful for gluten-free pastas.
How to Serve
This salmon pesto pasta is a satisfying, balanced meal on its own. For a heartier plate, serve with crusty garlic bread and a simple arugula salad dressed with lemon and olive oil.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 1–2 minutes or gently warm in a skillet until heated through.
Frequently Asked Questions
Any salmon will work. Thicker filets are helpful if you want a crisped exterior without drying the interior, but standard filets or frozen portions are fine.
Yes. Canned salmon is already cooked, so skip the searing steps and stir it in with the tomatoes to heat through. The texture will mix into the pasta rather than sit on top.
Absolutely. Any short pasta like rigatoni, fusilli, or farfalle will do.
Yes—grilled chicken, shrimp, or no protein at all are all tasty alternatives.
You can make it gluten-free with gluten-free pasta and dairy-free by using a dairy-free pesto and skipping Parmesan.
More Favorite Pasta Recipes
If you try this Quick and Easy Salmon Pesto Pasta, please leave a star rating and share how it turned out in the comments below!
Quick & Easy Salmon Pesto Pasta
Ingredients
- 12 ounces penne pasta
- ¼ cup pasta water (reserved) — can also use chicken broth
- 2 tablespoons olive oil, divided
- 1 tablespoon, plus 2 teaspoons sea salt, divided
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 pound salmon
- 2 cloves garlic, minced
- ½ yellow onion, diced
- 1 pint cherry tomatoes, halved
- 6 ounces pesto (store-bought or homemade)
- ¼ teaspoon red pepper flakes (optional)
- Parmesan cheese, to garnish
- ¼ cup fresh basil, to garnish
Instructions
- Bring a large pot of water to a boil. Add 1–1½ tablespoons salt and cook the pasta according to the package. Reserve ½ cup pasta water before draining.
- Season the salmon with 1 teaspoon salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the salmon and cook 4 minutes on one side, flip, and cook another 4 minutes. Transfer salmon to a plate.
- Add the remaining olive oil, garlic, and onion to the pan. Sauté 3 minutes until the onion is translucent and garlic fragrant. Season with the remaining salt.
- Add the cherry tomatoes and sauté 2 minutes.
- Stir in the pesto, reserved pasta water, and red pepper flakes. Bring to a simmer.
- Toss the pasta in the sauce and flake the salmon with a fork. Fold the salmon into the pasta or place on top of individual servings.
- Serve topped with Parmesan and fresh basil. Enjoy!
Recipe Notes
- Use any short pasta you have on hand.
- Omit tomatoes, onion, or garlic if desired.
- Substitute sun-dried tomatoes or mushrooms for a different flavor.
Recipe Tips:
- If stovetop searing is intimidating, broil salmon on a sheet pan for about 4 minutes until caramelized.
- Homemade pesto will be brighter in color; store-bought is fine for great flavor.
- Add pasta to the sauce while still hot to prevent noodles from becoming mushy, especially with gluten-free varieties.
Nutrition
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