30 Minute Salmon Pesto Pasta
Salmon pesto pasta is a simple yet satisfying dinner that combines penne pasta, heart-healthy salmon, and plenty of Mediterranean flavors. It comes together in about 30 minutes with flaked, poached salmon, sun-dried tomatoes, artichoke hearts, arugula, and a delicious pesto cream sauce.
It’s an easy way to do something a little different with salmon. And it’s a perfect recipe to make if you have leftover Pistachio Crusted Salmon.
Why You’ll Love This Recipe
- It’s a pasta dinner packed with protein, heart-healthy omega-3 fats, and vegetables in every bite.
- It’s easy enough for a weeknight dinner but also impressive enough to serve to company.
- This salmon pesto pasta has a delicious mix of flavors from pesto, sun-dried tomatoes, arugula, and artichoke hearts.
Recipe Ingredients
Here are some key ingredients needed to make this salmon pasta dish. Substitutions and variations are in the section below.
Be sure to check out the recipe card below for the complete list of ingredients with measurements.
Salmon. You’ll need about six ounces of skinless salmon fillet for this recipe.
Pesto. Use prepared pesto to keep things easy. My favorite is Costco’s Kirkland brand.
Cream. I use just a splash of heavy cream to make the pesto cream sauce. Do not substitute light cream or half-and-half because it will curdle.
Sun-dried tomatoes. Use marinated sun-dried tomatoes in the jar.
Artichoke hearts. I prefer artichoke hearts canned in water, but the marinated ones in the jar work just as well if you like the flavor.
Arugula. This adds a pop of color and a bright, peppery flavor.
Substitutions and Variations
- If you prefer, you can omit the cream and add a bit more pesto.
- Grill the salmon instead of poaching it for a crispier salmon.
- Try this with bowtie (farfalle) pasta or spaghetti.
- Consider adding other Mediterranean flavors, such as sliced roasted red peppers and olives.
Step-By-Step Instructions
1. Poach the salmon. Pour about 1/2 cup of water into a pan with a tight-fitting lid, and bring it to a boil. Season the salmon with salt and pepper, place it in the pan, and turn the heat down to low. Then gently poach the salmon for 8-10 minutes, or until it is cooked through and flakes easily.
Cook the pasta according to the package directions while the salmon poaches. Reserve one cup of the pasta water for the sauce.
2. Combine the pasta and salmon in a large mixing bowl. Add the sun-dried tomatoes and artichoke hearts.
3. Prepare the pesto cream sauce. Wipe the salmon pan clean and use it to make the pesto cream sauce. Bring the cream to a simmer over medium-high heat. Add the pesto, a few teaspoons at a time, stirring well. Add about 1/2 cup of the pasta water. Let the sauce come to a simmer, then remove it from the heat.
4. Mix everything together. Pour the pasta, salmon, and vegetables into the pan with the sauce. Stir to coat the pasta with the sauce. If the sauce is too thick, add the remaining pasta water. Stir in the arugula and let it wilt a bit.
Expert Tips
Keep a close eye on the pasta and don’t overcook it. It will absorb some of the pesto cream sauce, so it’s best to cook it just to al dente.
When poaching the salmon, the liquid should be at a low simmer. If you boil it, the salmon will become tough.
Feel free to experiment with the amount of pesto and cream in this recipe. You can add more pesto, more cream, or more of each, depending on your taste and how saucey you like your pasta.
If you reheat leftovers, add a little bit of stock, water, pesto, or cream to moisten the pasta. It will dry out in the refrigerator.
What to Serve With Salmon Pesto Pasta
Serve this easy salmon pasta dish with:
- A colorful fennel and orange salad
- A side of roasted grape tomatoes
- A pitcher of fruited sun tea to drink
- No-bake chocolate oatmeal peanut butter cookies for dessert
Recipe FAQs
Poaching is a very forgiving cooking method for fish. However, if you submerge the salmon in too much liquid or boil it at a high heat, the salmon can overcook and become tough. Make sure your liquid is just barely at a simmer. Salmon is cooked through when it’s no longer bright pink and translucent. It should be pale pink, opaque, and flake apart easily with a fork.
This pasta recipe tastes best served immediately after cooking. However, if you wish, you can cook the pasta ahead of time. Warm it and loosen it by running hot water over the pasta.
Related Seafood Recipes
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Salmon Pesto Pasta
Ingredients
- 6 ounces salmon fillet skinless
- salt and pepper
- 8 ounces penne pasta 2 cups
- 1/2 cup artichoke hearts in water, quartered
- 1/4 cup sundried tomatoes marinated, sliced thin
- 1/2 cup prepared pesto
- 1/4 cup heavy cream or more to taste
- 2 cups baby arugula packed
Instructions
- Season the salmon with salt and pepper. Bring 1/2 cup of water to a boil in a sauté pan with a tight-fitting lid. Lay the salmon in the pan, reduce the heat to low, and gently poach it for 8-10 minutes or until it is no longer translucent and flakes apart easily with a fork. Remove it from the heat when it's cooked through.
- While the salmon cooks, bring a large pot of water (add salt to taste) to a boil and cook the pasta according to package directions. Drain the pasta when it's al dente, reserving one cup of the pasta water.
- In a large mixing bowl, combine the pasta and salmon. Use a fork to break the salmon into bite-sized pieces. Add the artichoke hearts and sun-dried tomatoes. Toss the ingredients to combine.
- Wipe the salmon pan clean, and use it to prepare the pesto cream sauce. Heat the cream over medium-high heat until it simmers. Then, add the pesto, a teaspoon or two at a time, stirring gently to combine with the cream. Add about 1/2 cup of the pasta water and let the mixture simmer for about 30 secones.
- Add the pasta and salmon mixture to the pan with the pesto cream sauce. Toss gently to coat the ingredients with the sauce.
- Stir in additional pasta water as desired to thin the sauce. Add the arugula by the handful. Stir it in so it wilts.Serve immediately.
Notes
Nutrition
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