This Salmon Pesto Pasta recipe comes together in 25 minutes for a comforting yet healthy one-bowl meal. Roasting the salmon is a fuss-free, hands-off way to get light flavor and texture. Use either homemade or jarred pesto to keep this meal flexible and weeknight-friendly.

Small pasta bowl filled with salmon pesto pasta with extra grated Parmesan cheese and lemon wedges.

Best and Easiest Salmon Pesto Pasta

Sometimes you need a meal that feels a little elevated yet requires absolutely minimal effort. On that kind of day, this perfectly simple and exceedingly delicious salmon pesto pasta is here for you. It’s got a short list of fresh, simple ingredients and an approachable, hands-off technique that allows you to whip up a restaurant-quality meal without breaking a sweat.

Stand-out features of this meal include:

  • Beautifully flavorful. Zippy pesto, tender salmon, and cozy pasta add up to mealtime magic.
  • Quick and simple. You can have this done in 25 minutes total, much of which is completely hands-off, so you won’t be rushing around to measure, chop, and stir all at once.
  • Flexible. Because the salmon is oven-roasted, it’s easy to add to some portions and not others, or to serve on the side for half-curious, half-skeptical little ones.
  • Cozy yet redeemable in the nutrient department. Pasta is always a great comfort food option, but mixed with a light touch of vibrant green pesto and heart-healthy salmon, you can feel good about eating this, too.

Want to make this even more nutrient dense? Slide in extra veggies in the form of zucchini basil pesto, and use whole wheat, chickpea, or another protein pasta you like.

Ingredient & Substitution Notes

Labeled overhead photo of a salmon filet, dried pasta, basil pesto, a lemon, olive oil, Parmesan cheese, salt, and pepper all in prep bowls and ready to cook.

Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.

  • Penne rigate or another dried pasta you love. It helps to use something with ridges or twirls to hold the pesto. Rotini, fusilli, and cavatappi are also great choices.
  • Pesto. The star ingredient here! Use any type that you like, homemade or store-bought, but know that the quality of pesto you use will directly determine the taste and quality of your finished dish.
  • Salmon filet. You can buy salmon with the skin on or off. It doesn’t matter much for this recipe, because you’ll be flaking off pieces to serve with the pasta and can leave the skin behind then, in any case. It is also fine to buy either one large side of salmon or individual filets.
  • Parmesan cheese. Freshly grated will always have most vibrant taste and lightest texture. This said, pre-grated or pre-shredded Parmesan are also fine to use in this recipe, because it will be mixed directly into the pesto and isn’t intended to melt all the way smooth.
  • Olive oil. Extra-virgin olive oil is ideal for brushing onto the salmon as it roasts.
  • Lemon juice. Fresh is ideal.
  • Kosher salt & black pepper.

Homemade Basil Pesto: Recipes & Storage

I love to cook with homemade pesto, especially in the summer when fresh basil is plentiful and easy to grow. Our go-to basil pesto has a hint of lemon zest for extra flavor and punch.

I also love making batches of zucchini basil pesto, which tastes just like “regular” pesto but is stealthy healthy, with two whole zucchini and a generous handful of spinach blitzed in. This is also a super quick and easy way to use and preserve extra zucchini when it’s growing like crazy!

Homemade pesto usually lasts at least five days in the fridge, so you can easily make it ahead of time for use in this or any similar recipe. It can also be frozen to stay fresh for up to six months! So, don’t hesitate to whip up some pesto any time you have a bunch of basil leaves on the verge of going bad.

Small bowl filled with basil pesto with lemon.

Favorite Store-Bought Pestos

That said, I definitely appreciate that some nights you just need your pesto to come from a jar — at least I do! For the best quality, shop for pesto in the deli section, near fresh cheese, olives, and charcuterie-style meats. For the most economical option, shop for jarred pesto in the aisle near dried pasta and marinara and other jarred sauces. DeLallo brand is always a good bet.

Salmon Pesto Pasta with No Cream

Many salmon pasta recipes call for a heavy cream sauce, but we prefer the simplicity of flaky, roasted salmon; vibrant pesto; and tangy Parmesan all on their own. A hint of lemon, salt, and black pepper are all you need to make these flavors sing. Plus, it’s a bit lighter and healthier this way.

Close up of salmon pesto pasta in a bowl.

How To Make Salmon Pesto Pasta

The method here is very straightforward:

  1. Roast the salmon. I usually roast on a rimmed sheet pan, but you can use an oven-safe pan or skillet, as well. Be sure to season the salmon filet. A key principle of cooking is to season every layer of a dish, and this is a prime example! It doesn’t need much – a drizzle of olive oil, lemon juice, salt, and pepper are perfect.
  2. Cook the pasta just to al dente while salmon roasts. Be sure to use a large pot of salted water — it should be salty like the sea. This is the same “flavor every layer” principle. Salting the water generously gives the pasta itself a luscious, subtle flavor.
  3. Drain the cooked pasta, but scoop out a bit of the cooking water first. The water in which the pasta was cooked will be starchy and perfect for loosening the pesto into a light sauce. Oil would make the sauce too slick and, well, oily, while “regular” water is difficult to incorporate smoothly.
  4. Add pesto and Parmesan to the drained pasta. For best results, let the pasta cool for 1-2 minutes before stirring in the pesto. This keeps the pasta warm enough to loosen and warm the pesto, but prevents it from being so hot that the pesto is “shocked” and loses its vibrant green color and some of its flavor. Stir in pasta water to thin the pesto, as needed, together with salt, pepper, and more lemon juice to taste.
  5. When the salmon is fully cooked, flake it with a fork. It will separately easily. Top bowls of pesto pasta with pieces of salmon, and dinner is served.

Cooking Lingo

Why do some recipes say “roast” instead of bake? Roasting is a very simple, classic technique that uses high heat to bring out natural flavor and give a crusty exterior to meat, seafood, and vegetables. Baking typically occurs at lower temperatures.

Variations

  • Skip roasting and make creamy smoked salmon pasta instead. It’s also very quick and easy, with a light yet creamy sauce and a hint of fresh dill.
  • Love garlic? Add 1-2 cloves of finely minced garlic to the salmon seasoning for extra flavor.
  • Crave heat? Add a dusting of paprika or a pinch of red pepper flakes to the salmon.
  • Swap out the protein and serve pesto pasta with grilled steak, chicken, pork chops, shrimp, or other fish, instead.
  • Make it gluten-free by using your favorite variety of gluten-free pasta.
  • Sprinkle with pine nuts, olives, cherry tomatoes, or any other mix-in you love for more color and pop.

Wanting to branch out more with your pesto? Make some quick pesto flatbreads or try one of these other creative pesto ideas.

Serving Suggestions

This healthy pesto salmon pasta is a great one-bowl meal, especially when made with a pesto that already contains veggies. Perfect pairings include a simple arugula or spinach salad. You can also roast asparagus or broccolini right alongside the salmon for a healthy, no-fuss addition.

Angled view of a shallow bowl full of pesto pasta with roasted salmon, Parmesan, and lemon.

Storage & Reheating

  • Storage: Toss leftovers in any airtight container in the refrigerator for 3-4 days. (These are our favorite meal prep boxes for the fridge.)
  • Warming: Reheat in the microwave or simmer in a small pan over medium heat on the stovetop. If the pesto sauce looks dry, add a splash of water or broth to thin it back out.
  • Freezing: I have not tried freezing this dish all together, but would probably try to stick with freezing the pesto separately, then roasting the salmon and cooking the pasta fresh as needed.

Related Recipes

Can’t get enough pesto? Next, try these recipes for pesto rigatoni with toasted walnuts, gnocchi with pesto and charred cherry tomatoes, pesto pasta with peas, and the ultimate copycat Noodles & Company pesto cavatappi.

Craving more salmon? Honey garlic salmon, pistachio-crusted salmon, and an easy lemon herb baked salmon are some of my favorite easy ways to prepare this protein.

If you try this Salmon Pesto Pasta recipe, don’t forget to rate it and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

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4.56 from 27 votes

Salmon Pesto Pasta

A quick, comforting, yet elegant one-bowl meal. Roast the salmon for a hands-off shortcut to light flavor and texture, and usie either homemade or jarred pesto to keep things flexible.

Ingredients

  • 2 large salmon filets
  • 1-2 teaspoons olive oil
  • 1 teaspoon lemon juice from 1/2 lemon
  • kosher salt and black pepper
  • 8 ounces dried pasta
  • 2/3 cup pesto jarred or homemade
  • 1/4 cup grated Parmesan cheese

Instructions

  • Line a rimmed baking sheet with parchment paper or aluminum foil, and place salmon filets on top, skin-side down, if they have skin. Brush the tops lightly with olive oil and lemon juice, then sprinkle lightly with kosher salt and black pepper.
    2 large salmon filets, 1-2 teaspoons olive oil, 1 teaspoon lemon juice, kosher salt and black pepper
  • Place the baking sheet in the cold oven. Close the door, then turn the oven on to 400 degrees F and set a timer for 20 minutes.
  • After 20 minutes, check the salmon. If it is done, it will flake easily when pressed with a fork, and have an internal temperature nearing 145 degrees F in the thickest part. Leave it for a few minutes if needed, but remove promptly when it hits 145 degrees. (For a slightly crispy top, move the baking sheet to the top rack and turn the oven to broil for the last 1-2 minutes of cooking time, but watch it closely.)
  • While the salmon cooks, bring a large pot of well-salted water to a boil. Cook pasta to al dente according to package directions. Reserve a bit of the pasta water in case you want it to loosen the sauce, then drain.
    8 ounces dried pasta
  • Return drained pasta to the pot and add pesto, Parmesan, and a pinch of black pepper. Stir well to combine. If you prefer a looser sauce, stir in reserved pasta water a splash at a time until it reaches your desired consistency. Taste and adjust seasoning as desired.
    2/3 cup pesto, 1/4 cup grated Parmesan cheese
  • Using a fork, break up the cooked salmon into bite-sized pieces. Either mix into the pasta in the pot, or serve the pasta and top with salmon separately. Enjoy!

Notes

  • Pesto: Two of our favorite homemade versions are this classic basil pesto with lemon zest and this stealthy-healthy zucchini basil pesto with spinach. Both are excellent in this dish!
  • Love garlic? Add 1-2 cloves of finely minced garlic to the salmon seasoning for extra flavor.
  • Want a little extra spice? Sprinkle a dusting of paprika — sweet or smoked — on top of the salmon prior to roasting.

Nutrition Estimate

Calories: 486 kcal, Carbohydrates: 46 g, Protein: 28 g, Fat: 20 g, Saturated Fat: 4 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 3 g, Cholesterol: 55 mg, Sodium: 440 mg, Potassium: 556 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 713 IU, Vitamin C: 0.5 mg, Calcium: 127 mg, Iron: 2 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!

This post was originally published in May 2020. It has been updated with new photos, more helpful tips and tricks, and a revision to the “cold oven” method of roasting salmon.