I've been making versions of this salmon pesto pasta for years – it's one of those "throw together" dinners that always feels good. But I never actually wrote it down. I'd just eyeball the pesto, guess at the mascarpone (or heavy cream...whatever I had in the fridge), and hope for the best.
Well, after dozens of delicious pesto pasta dinners, I finally got serious about nailing the measurements. And let me tell you, this version is it – silky, flavorful, and easy enough that you'll nail it on your first try.
If pesto is your love language, try my Pistachio Pesto or High Protein Edamame Pesto in this recipe. Or just grab that jar in your pantry and let's get this party started!
Ingredients for Salmon Pesto Pasta
Full ingredient list and measurements included in printable recipe card below.
Pro Tips for Perfect Results
Don't overcook the salmon. This is the make-or-break moment. Cook it gently, and don't worry if it looks slightly underdone when you remove it – it'll finish cooking when you toss it with the hot pasta and sauce.
Save that pasta water. The starchy water is your secret for creating a silky sauce that sticks to the pasta. Start with less and add more as needed.
Work quickly but gently. Once everything comes together in the pan, you're just warming things through and coating the pasta. Thirty seconds of gentle tossing is all you need.
And if one-pan pasta is your idea of a good time, try my Sheet Pan Shrimp Gnocchi next!
How to Make Pesto Pasta with Salmon: a Visual Guide
This recipe has become my go-to when I want something that feels fancy but doesn't require much brain power. The kind of dinner that makes weeknight cooking feel less like a chore and more like treating yourself to something special.
Looking for more pesto inspiration? Check out my Shrimp Pesto Spaghetti or Creamy Pesto Pasta next!
Print
Creamy Pesto Pasta and Salmon
- Total Time: 20 minutes
- Yield: 4 1x
Description
Flaky salmon meets creamy pesto in this elegant 20-minute pasta dinner. Mascarpone creates a silky sauce that coats the pasta, while chunks of perfectly cooked salmon add protein and richness. Restaurant-worthy results with minimal effort – perfect for weeknight dinners or entertaining.
Ingredients
- 12 ounces rigatoni (or similar pasta)
- 2 tablespoons extra virgin olive oil
- 12 ounces salmon, skinless, cut into 1-inch chunks
- ¾ cup pesto (one small jar)
- ½ cup mascarpone
- Salt and pepper, to taste
- ½ teaspoon red pepper flakes, optional
Instructions
- Add pasta to well salted boiling water and cook according to package instructions - just short of al dente. Reserve a cup of starchy pasta water and drain.
- Five minutes before the pasta is done, season the salmon with salt and pepper. Heat a large skillet over medium, add olive oil and salmon chunks. Cook until almost cooked through, 2-3 minutes. (You’re not looking for color on the salmon). Remove from pan.
- Add ⅓ cup of the pasta water, along with pesto, mascarpone and chili flakes, if using, to the pan of salmon. Cook gently and stir until the sauce is combined and creamy. Taste and adjust seasoning.
- Add al dente pasta to the sauce and salmon and gently toss to coat, about 30 seconds. Garnish with more basil and parmesan.
Notes
- Mascarpone substitute: Use heavy cream instead - start with ¼ cup, taste, and adjust. You'll need less pasta water if you're using cream.
- Pasta shapes: Short pastas like rigatoni work well because they grab onto that creamy pesto sauce, but use whatever you have. I've made this with everything from fusilli to farfalle with great results.
- Store-bought pesto: Look for brands with good oil content (Rao's, DeLallo) - watery pestos make thin sauces. Store-bought pestos also have a wide range of acidity, so taste your sauce and add a squeeze of lemon juice, if needed.
- Salmon alternatives: Works equally well with firm white fish like halibut.
- Prep Time: 5
- Cook Time: 15
- Category: Easy Recipe
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 782
- Sugar: 5.2 g
- Sodium: 1138.1 mg
- Fat: 43.6 g
- Carbohydrates: 66.7 g
- Protein: 33 g
- Cholesterol: 91.6 mg
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