Creamy Salmon Pesto Pasta
A delightful and easy-to-make creamy salmon pesto pasta featuring flaky salmon, al dente pasta, and a luscious pesto cream sauce.
Equipment
- Large Pot
- Large Skillet
- Paper Towels
Ingredients
Main Ingredients
- 1 pound Salmon Fillets skin on or off
- 12 ounces Your Favorite Pasta fettuccine, linguine, penne, or fusilli
- ½ cup Pesto Basil Pesto
- ½ cup Crème Fraîche or Heavy Cream
- 2 tablespoons Olive Oil
- 2 cloves Garlic minced (optional)
- Salt To taste
- Black Pepper To taste
- 1-2 tablespoons Lemon Juice freshly squeezed
Garnish
- Fresh Parmesan Cheese For grating, as a garnish
- Fresh Basil Leaves A few, for garnish (optional)
Instructions
Cooking Steps
- Cook your chosen pasta in a large pot of salted boiling water until al dente, following package directions.
- Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta and set it aside.
- Pat salmon fillets dry, season with salt and pepper, then cook in an olive oil-heated skillet over medium-high heat for 4-6 minutes per side until cooked through.
- Remove salmon, let cool slightly, then gently flake into bite-sized pieces.
- Sauté minced garlic in the same skillet for 30 seconds until fragrant, adding more olive oil if needed.
- Reduce heat to low, stir in crème fraîche or heavy cream and pesto, then gradually add about ½ cup of reserved pasta water until the sauce is smooth.
- Add the drained pasta to the skillet with the sauce and toss gently to coat thoroughly.
- Gently fold in the flaked salmon and fresh lemon juice, then taste and adjust seasoning with salt and pepper.
- Serve immediately, garnished with freshly grated Parmesan cheese and fresh basil leaves if desired.
Notes
For extra flavor, you can add a pinch of red pepper flakes with the garlic. Ensure the salmon is not overcooked to keep it moist and tender in the pasta. Adjust the amount of pasta water to achieve your desired sauce consistency; the leftover water can be stored for future use in other recipes!