Salmon Pesto Pasta

5 from 1 vote

Salmon Pesto Pasta makes a delicious, complete dinner the whole family will love. From the moist salmon to the bright and fresh pesto sauce, you can’t go wrong.

Prep Time30

Cook Time20

Total Time50

Servings:

Calories: 488kcal

Author: Karin and Ken

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.

Nutrition