
September 23, 2020
updated
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Take pasta night for a spin with this Salmon Pesto Pasta recipe. It tastes like something served at your favorite Italian restaurant with the ease and convenience of staying home.
Filling, with lots of protein, and full of fresh flavors infused by the pesto, this epic recipe for salmon pasta is spot-on delicious. Get ready for all the plates to be empty and clean!

Healthy Salmon Pesto Pasta
Finding ways to add salmon to your meal rotation is a healthy way to get more omega 3’s and protein. This pasta recipe includes both and is a delicious way to serve them!
Make this recipe lighter by omitting the cream or half & half and using reserved pasta water instead. This is one way to turn this into a healthy salmon pesto pasta recipe.
I’ve been a fan of eating salmon forever, and I’m so glad to have this recipe for my family to enjoy now, too. They’re not big fans of eating salmon by itself but with pasta, this is a whole other ballgame.

Ingredients for Pesto Salmon Pasta
If you can make pasta and cook salmon you can combine the two into this pesto salmon pasta recipe. To make this delicious salmon, you’ll need the following ingredients:
- penne pasta: any type of pasta will work with this recipe.
- fresh salmon: about 8 to 12 ounces, or 2-3 salmon fillets.
- salt and pepper: for seasoning.
- olive oil: coconut oil or avocado oil is a great option as well.
- butter: if you use salted butter, you can omit adding in the extra salt.
- onion: slice it thin for the best texture.
- cherry tomatoes: juicy and sweet, they bring the flavor of summer into the recipe no matter when you make it!
- heavy cream or half & half: either option works great -lighten up the dish by using pasta water instead.
- pesto: you can make your own pesto or use storebought.
- lemon: fresh lemon juice adds a delicious contrast and acidity.
- fresh basil shreds: for garnish and flavor.

How to Make Salmon Pesto Pasta
Did I mention that this is a fast way to cook salmon? (and a delicious one!) This recipe is one of our “regulars” at our house because it’s just so good and easy to make.
Here is how to cook salmon pasta with pesto perfectly every single time:
- Cook the pasta
Cook pasta according to package directions. Reserve 1 cup of pasta water, drain pasta and set aside. - Prep the salmon for cooking
Pat dry salmon fillets with a paper towel and season with salt and pepper on both sides. - Cook the veggies
In a large skillet, heat oil and butter over medium-high heat. Add the onions and cook for about 4 minutes until they begin to look translucent and are soft Add the cherry tomatoes and cook with the onions for about 3 minutes, right before they begin to pop but they are beginning to look wrinkly. Remove from the pan onto a large plate. - Cook the salmon
Add the salmon to the pan and cook, skin-side-up first to get a good sear on the top side, for 3 minutes. Flip, and continue cooking for an additional 3 to 4 minutes until the meat separates with a fork. Remove from the pan onto the plate and remove the skin if needed. - Prep the pan for sauce
Remove any excess oil from the pan but leave the tidbits at the bottom. - Make the sauce
Add the cream to the pan and ¼ cup of the reserved pasta water. Bring it to a simmer, and with a wooden spatula, scrape the brown bits from the bottom of the pan. Add the pesto and mix to incorporate it with the sauce. - Turn it into a meal
Break up the salmon into large pieces and add them to the pan along with the tomatoes and onions. Toss the cooked pasta in, and mix to coat everything with the sauce. If you want your pasta to be saucier, add a little more reserved pasta water to the pan and mix. - The finishing touches
Right before serving, squeeze ½ a lemon on top of the pasta mixture and toss to combine. - Serve
Serve with fresh basil shreds and parmesan cheese, if desired.
Want to watch the magic happen step-by-step? Check out this video!
Can You Reheat Leftovers?
Yes, you can reheat the leftovers of this salmon pasta dish, making sure to carefully stir as you heat it up so your salmon doesn’t dry up.
You can reheat it in the oven at 350F for about 20 minutes, adding a little liquid over the top for moisture.
In a pan, add a little oil or spray over medium heat, place the pasta in the pan, and stir as it heats up, adding a little liquid (water or milk) to bring moisture back into the dish.

More Salmon Recipes to Enjoy
Now that we’ve all got salmon on the brain, add some more of my favorite salmon dishes to your meal-planning radar!

Quick Salmon Pesto Pasta
Ingredients
- 12 ounces penne pasta
- 8-12 ounces fresh salmon, about 2-3 fillets
- Salt and pepper, for seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, chopped small
- 1 pint cherry tomatoes
- 1 cup reserved pasta water
- ¼ cup heavy cream or half & half*
- ⅓ cup pesto
- ½ lemon
- Fresh basil shreds, for garnish
Instructions
- Cook pasta according to package directions. Reserve 1 cup of pasta water, drain pasta and set aside.
- Pat dry salmon fillets with a paper towel and season with salt and pepper on both sides.
- In a large skillet, heat oil and butter over medium-high heat. Add the onions and cook for about 4 minutes until they begin to look translucent and are soft Add the cherry tomatoes and cook with the onions for about 3 minutes, right before they begin to pop but they are beginning to look wrinkly. Remove from the pan onto a large plate.
- Add the salmon to the pan and cook, skin-side-up first to get a sear on the top side, for 3 minutes per side until golden/seared on each side and the meat separates easily with a fork. Remove from the pan onto the plate. If the salmon has skin on, carefully remove it now.
- Remove any excess oil from the pan but leave the tidbits at the bottom.
- Add the cream or half and half to the pan and ¼ cup of the reserved pasta water. If making a lighter version, use pasta water instead of the cream. Bring it to a simmer and with a wooden spatula, scrape the brown bits from the bottom of the pan. Add the pesto and mix to incorporate it with the sauce.
- Break up the salmon into large pieces and add them to the pan along with the tomatoes and onions. Toss the cooked pasta in, and mix to coat everything with the sauce. If you want your pasta to be saucier, add a little more reserved pasta water to the pan and mix.
- Right before serving, squeeze ½ a lemon on top of the pasta mixture and toss to combine.
- Serve with fresh basil shreds and parmesan cheese, if desired.
Steve
Looks like a great recipe!!! I’m always looking for new meal prep recipes for my aging parents. Do you think this would freeze well in an airtight container if I used diced tomatoes??
Laura Fuentes
Yes, if you swap the tomatoes for canned, you’re good to go! I suggest adding a little milk/water (a tablespoon or so per serving) to add a little moisture during the heating up process. Enjoy!