4.9 from 114 votes
Salmon Pesto Pasta
Salmon Pesto Pasta combines fresh salmon pan-seared to a golden finish with pasta tossed in a creamy pesto sauce enriched with chicken broth, cream, and lemon juice. The dish balances rich seafood flavor with herbaceous pesto and a smooth, slightly tangy cream sauce. It works well as a satisfying main course for dinner or lunch.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
567 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 8 ounces pasta uncooked
- 1 pound salmon fresh
- salt to taste
- black pepper to taste
- 1/4 teaspoon garlic powder
- flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/3 cup chicken broth or dry white wine
- 1/3 cup pesto (click for my recipe or use your fav jarred variety)
- 1/4 cup heavy cream aka whipping cream
- 1/2 teaspoon lemon juice see note
- Parmesan Cheese optional, freshly grated
Instructions
- Boil a salted pot of water for your pasta and cook it al dente according to package directions.
- Sprinkle the salmon with the garlic powder and some salt & pepper. Coat it in flour on all sides.
- In a skillet, heat the oil and butter over medium-high heat. Cook the salmon for about 3 minutes/side until lightly golden.
- Take the pan off the heat. Remove the salmon to a plate and set aside. Pour the fat out of the skillet, but leave the nice browned bits that are stuck on the bottom of the pan (don't wipe the pan out).
- Add the chicken broth and pesto and return the pan to the burner. Cook for about 30 seconds while scraping up the brown bits from the bottom of the pan.
- Add in the cream and lemon juice and let the sauce bubble for about a minute. Add the salmon back in and break it into pieces with your spoon. Reduce the heat and let it gently cook for another 3-5 minutes or so until the salmon is cooked through and the sauce thickens up a bit more.
- Drain the pasta and toss it with the sauce. Serve immediately with freshly grated parmesan cheese if desired.
Cup of Yum
Notes
- For best sauce texture, use heavy cream rather than milk or half-and-half to avoid curdling.
- Adjust lemon juice addition if your pesto already contains lemon to prevent overly strong lemon flavor.
- If using skin-on salmon, the skin can be removed after cooking by peeling it off on the plate.
Nutrition Information
Calories
567kcal
(28%)
Carbohydrates
46g
(15%)
Protein
32g
(64%)
Fat
28g
(43%)
Saturated Fat
8g
(40%)
Cholesterol
92mg
(31%)
Sodium
349mg
(15%)
Potassium
709mg
(15%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
768IU
(15%)
Vitamin C
2mg
(2%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 567
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 46g | 15% |
| Protein | 32g | 64% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 92mg | 31% |
| Sodium | 349mg | 15% |
| Potassium | 709mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 768IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.