Description
A creamy, buttery, and herbaceous Salmon Pesto Pasta that’s ready in just 30 minutes! Tender, flaky salmon is tossed with a rich pesto sauce and perfectly cooked pasta for a simple yet elegant meal.
Ingredients
Scale
- 12 ounces pasta (penne, fettuccine, or spaghetti)
- 1 teaspoon salt (for boiling water)
- 1 pound fresh salmon fillet
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon flour (optional, for crispy salmon)
- 1 tablespoon olive oil
- 1 tablespoon butter
- ⅓ cup chicken broth (or vegetable broth)
- ½ cup basil pesto (homemade or store-bought)
- ½ cup heavy cream
- 1 tablespoon lemon juice
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Cook the pasta until al dente, then drain and set aside.
- Season and cook the salmon in a pan with olive oil and butter until golden and flaky. Set aside.
- Make the pesto sauce by deglazing the pan with broth, then stirring in pesto, cream, and lemon juice.
- Flake the salmon into bite-sized chunks and return it to the pan.
- Toss in the pasta and mix well until coated.
- Serve hot, garnished with Parmesan and black pepper.
Notes
- Use fresh salmon for the best flavor.
- Store-bought pesto works, but homemade enhances the taste.
- Adjust the lemon juice if using store-bought pesto (it may already have acidity).
- Add red pepper flakes for a spicy kick.
- Can be made dairy-free by using coconut cream and nutritional yeast instead of Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Italian-Inspired
- Cuisine: Mediterranean