Salmon Pesto Pasta is a whirlwind of flavor in every bite. It’s a fresh and bold seafood pasta dish that even picky eaters will rally behind. Plus, it can be served as a complete meal on its own to save you time in the kitchen. It truly is a winning dish in so many ways!
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The texture of the cooked tomatoes is so good with the pasta. The flavor also pairs well with the basil pesto sauce, creating an excellent blend of flavors. It’s such a well-rounded meal that’s nutritious, too.
If you like easy salmon dinner recipes, you will love this Sweet Chili Salmon, Honey Garlic Salmon and my Salmon Sushi Bake.
Why You’ll Love This Recipe
- It takes less than 30 minutes to cook: The cooking portion of this salmon and pesto pasta recipe only takes about 20 minutes. This a quick dinner you can enjoy any night of the week.
- It’s a one-pan meal: All of the cooking—minus the rigatoni—is done in the same pan. This makes cleanup easier and allows all the flavors to meld together to create a very salmon-forward dish.
- It’s easy to customize: I like that it’s easy to swap ingredients in this recipe to create a new flavor profile. It lets you create a whole new pasta every time.
Ingredients
Here are all of the items to make this salmon pasta dish. It’s very classic Italian with components like basil pesto and rigatoni. They all come together to make a delicious meal!
- Rigatoni: I like using rigatoni in this recipe because it holds a fair amount of sauce thanks to the ridges in the pasta. It guarantees a lot of flavor in each bite.
- Salmon filets: You can use a larger filet for this since you will be shredding it into pieces at the end for serving. Just ensure that if it’s frozen, you allow it to thaw before you cook it.
- Spices: I use garlic powder and onion powder directly on the fish for flavor, and it develops a nice crust for depth. The other ingredients add enough to the recipe so you don’t need to add salt and pepper (unless you choose to for your personal taste).
- Garlic and onion: I like to saute onion and garlic to add depth and layers of flavor to the pesto sauce. They also add a lovely aroma and subtle sweetness for balance.
- Tomatoes: Ripe cherry tomatoes are perfectly juicy and sweet so they pair great with the other components. Grape tomatoes would also work well in a pinch.
- Basil pesto: Use any jarred basil pesto brand you want. You may even make your favorite homemade recipe.
- Parmesan cheese: Finishing the pasta with parmesan cheese keeps with the Italian theme as well as providing texture and a subtle, sharp, cheesy flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Mediterranean-style: Add chopped kalamata olives and use sundried tomato pesto. Garnish it with crumbled feta cheese.
- Low-carb: Try this recipe with zucchini noodles to make it low-carb friendly.
- Spicy: Season the salmon with cayenne pepper and add a dash of red pepper flakes for spice.
- Creamy pesto salmon pasta: Make it creamy by adding some heavy cream to the pasta and pesto sauce.
How to Make Salmon Pesto Pasta
Before you get started, ensure that you have your onion and garlic chopped and the tomatoes sliced in half. This will make it easy to quickly prepare the dish. Don't forget to cook the rigatoni, too!
Step 1: Season the salmon. Sprinkle garlic and onion powder on each side of the salmon.
Step 2: Sear the salmon. Add the salmon to a heated skillet with olive oil. Sear both sides until the salmon is browned and flaky.
Step 3: Saute. Add the onions and garlic to the same hot pan with the remaining olive oil. Cook them for 3-4 minutes or until they become soft and translucent. Then, add the cherry tomatoes and cook two more minutes.
Step 4: Add the pesto. Add the basil pesto and cook for about 2 minutes just to warm the sauce.
Step 5: Add the rigatoni. Reduce the heat and stir in the cooked rigatoni. Allow it to cook for another 2 minutes to ensure all of the ingredients are hot.
Step 6: Serve. Flake the salmon with a fork and add it on top of the finished pesto pasta. Finish it with a sprinkle of parmesan cheese and enjoy!
Recipe Tips
- Don’t cook the pesto: You only want to warm the pesto and not cook it. If you heat it too long, it can take on a bitter taste.
- Try another pasta: Angel hair, spaghetti, or farfalle pasta would be a great substitute for the rigatoni.
- Watch the rigatoni: I only cook the rigatoni for to al dente because it will continue to cook with the other ingredients. This prevents it from becoming mushy.
If you love recipes like this easy rigatoni with salmon, you may also enjoy this classic Baked Rigatoni.
Storage Directions
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze the salmon separately for up to 2 months. I don’t recommend freezing the pesto pasta and tomatoes because they become mushy when thawed.
- Reheating: You may reheat a portion in the microwave or a saucepan over medium-low heat until it’s warm.
Serving Suggestions
- A simple garden salad or chilled asparagus salad would be a great pairing for this salmon with pesto pasta.
- You can never have enough tasty veggies! Enjoy a side dish like Asian mushrooms or sauteed spinach and carrots.
- I love bread with pasta, and this air fried garlic bread complements the recipe so well.
- Finish the meal with a delicious slice of rhubarb upside down cake.
Recipe FAQs
Yes. Season and bake it in a 400-degree oven for 10-12 minutes or until it flakes easily with a fork.
Of course! It will take about 8-10 minutes at 400 degrees.
Overcooked salmon will become very dry. Keep an eye when searing it so that it doesn’t burn or cook too long.
More Delicious Pasta Dishes
Do you like pasta? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Salmon Pesto Pasta
Equipment
- Pot
- skillet
Ingredients
- 16 ounce Rigatoni pasta
- 4 tablespoon olive oil divided
- 1 pound skinless salmon filet
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- 2 tablespoon Minced garlic
- 1 Yellow onion
- 1 cup Cherry tomatoes halved
- 8 ounce Basil Pesto Sauce
- ¼ cup Shredded parmesan
Instructions
- Prepare rigatoni according to package directions.
- Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
- Season salmon filet with garlic powder and onion powder.
- When oil is heated, carefully place salmon filet in skillet.
- Cook on each side about 4 minutes or until salmon begins to brown and flakes apart with a fork.
- Remove Salmon from skillet and set aside.
- Add remaining 2 tablespoons of olive oil to hot skillet with minced garlic and yellow onion. Cook
- until onions start to become transparent, stirring often.
- Add tomatoes and cook for an additional 2 minutes, stirring often.
- Add pesto sauce and stir together. Allow to cook for an additional 2 minutes to heat the sauce.
- Add pasta and stir together. Allow to cook for an additional 2 minutes until everything is
- well-heated. Be sure to stir often and reduce heat if needed to reduce the chance of burning.
- Fork salmon apart and add it to the top of the pasta.
- Sprinkle parmesan cheese on top and serve.
Notes
- Don’t overcook the rigatoni. Cook the pasta slightly al dente/under because it will finish cooking in the skillet. No one wants mushy noodles!
- Store leftover salmon pesto pasta in an airtight container in the refrigerator for up to 3 days.
- Feel free to cook the salmon in the oven or air fryer instead of the skillet.
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