Healthy Dinner

Salmon Pesto Pasta Recipe

Creamy, herby salmon tossed in tender pasta with vibrant pesto — simple weeknight dinner that feels special and cooks in one pan.

Imagine opening the oven to the warm, lemony scent of garlic and salmon, with tender flakes waiting beside glossy pasta coated in bright green pesto — it is dinner that feels both cozy and restaurant quality.

This is perfect for busy weeknights when you want something flavorful but not fussy, or for a relaxed weekend dinner that still feels like a treat.

I made this for the first time after a long day and was surprised how quickly a little salmon, fresh pasta, and pesto turned my tiny kitchen into a little seaside getaway.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time20 mins

🕐Total Time35 mins

🍰Servings4 servings

🇺🇸CuisineItalian-inspired American

🔢Calories~420 per serving

Ingredients

Salmon and Pesto

1 pound salmon fillets, skin removed, cut into 4 even pieces

2 tablespoons olive oil, divided

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1 cup fresh basil pesto (store-bought or homemade)

1/2 cup cherry tomatoes, halved

1/4 cup fresh Parmesan, grated

2 tablespoons lemon juice

1 tablespoon lemon zest

Pasta and Finish

12 ounces pasta (such as penne, fusilli, or spaghetti)

2 cups fresh spinach or arugula

1/3 cup toasted pine nuts or slivered almonds

Extra basil or parsley for garnish

Additional lemon wedges for serving

Substitutions & Variations

★Use gluten free pasta or zucchini noodles for a lighter version.

★Swap salmon for grilled chicken or firm tofu if you prefer.

★Replace pesto with tomato basil sauce for a simpler option.

★Use almonds instead of pine nuts to save money and add crunch.

★Add a pinch of red pepper flakes if you like gentle heat.

Step-by-Step Instructions

1

Preheat and prep salmon

Preheat your oven to 400 degrees Fahrenheit. Pat the salmon pieces dry with paper towels, then rub with 1 tablespoon olive oil, salt, pepper, garlic powder, and paprika until evenly coated.

2

Roast the salmon

Line a baking sheet with foil and place the salmon fillets on it. Roast for 12 to 15 minutes, or until the salmon flakes easily with a fork and has a gentle golden edge.

3

Cook the pasta

While the salmon roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then reserve 1/2 cup of pasta water and drain.

4

Sear tomatoes and aromatics

In a large skillet, warm 1 tablespoon olive oil over medium heat. Add the halved cherry tomatoes and cook for 3 to 4 minutes until slightly softened and blistered.

5

Combine pasta and pesto

Add the drained pasta to the skillet with the tomatoes, then stir in pesto and a splash of reserved pasta water. Toss gently until the pasta is lightly coated and creamy.

6

Flake the salmon

Remove the salmon from the oven and let it rest for a few minutes. Gently flake the fillets into bite sized pieces, discarding any bones.

7

Add greens and finish

Stir the fresh spinach or arugula into the pasta until wilted, then fold in the flaked salmon, lemon juice, lemon zest, and Parmesan. Add more pasta water a tablespoon at a time if you need a looser sauce.

8

Toast nuts and serve

In a small dry pan, toast the pine nuts or almonds over medium heat until fragrant and lightly golden. Scatter them over the pasta, garnish with herbs, and serve with lemon wedges.

Pro Baker Tips

✓For extra flavor, marinate the salmon in 1 tablespoon pesto and a pinch of salt for 10 minutes before roasting.

✓Keep pasta water hot and add it gradually to help emulsify the pesto into a silky coating.

✓Do not overcook the salmon; it continues to cook slightly from residual heat.

✓If using arugula, add it at the end to keep it peppery and bright.

Storage & Serving Notes

◆Refrigerate leftovers in an airtight container for up to 2 days.

◆Reheat gently in a skillet with a splash of water or stock to refresh the sauce without drying the salmon.

◆Store pesto separately if possible to keep its brightness.

Serving Suggestions

Serve this colorful bowl on warm plates to highlight the glossy pasta and vibrant greens.

›Plated pasta with flaky salmon on top

›A squeeze of fresh lemon

›Extra shaved Parmesan and herbs

›A simple side salad with a light vinaigrette

Frequently Asked Questions

Can I make this in one skillet without an oven?

Yes, you can cook the salmon in the skillet: sear seasoned fillets in olive oil over medium heat for 4 to 5 minutes per side until cooked through, then continue with the pasta and pesto in the same pan.

Is store bought pesto okay?

Absolutely, quality store bought pesto works beautifully and saves time; just taste and adjust with lemon, salt, or a pinch of sugar if needed.

How do I know the salmon is done?

The salmon is done when it flakes easily with a fork, looks opaque, and feels firm to the touch, with an internal temperature of 145 degrees Fahrenheit.

Can I add pasta sauce instead of pesto?

Yes, swap in your favorite pasta sauce and stir in some fresh herbs and lemon to keep the dish bright and flavorful.

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Go Make It!

This salmon pesto pasta is such a simple way to turn a few fresh ingredients into a comforting yet elegant dinner — I hope it becomes a go to recipe in your rotation.