This salmon pesto pasta is one of those rare dinner recipes that checks all the boxes: quick, flavorful, and simple to make. Salmon has a way of feeling a little fancy, even though it’s surprisingly easy to cook.
With flaky salmon fillets, al dente pasta, and a creamy basil pesto sauce, it comes together in just one pan for easy cleanup. Everything simmers together, picking up all those browned bits from the bottom of the pan for maximum flavor.
If you love an elevated pasta dish that takes less than 30 minutes, this one is for you. Jarred pesto adds big flavor with minimal effort, and a splash of lemon juice brings everything to life. This easy pesto salmon pasta recipe works for a weeknight dinner or date night at home.
Next, you have to try my pesto crusted salmon or my one pot lemon garlic shrimp pasta.
Recipe Highlights
- One pan recipe: Cook the salmon, pasta, and pesto sauce all in one pan.
- 30-minute dinner: A flavorful and easy pasta recipe that’s quick to make.
- Jarred pesto: Using store-bought pesto and jarred sun-dried tomatoes saves time.
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Ingredients
- Salmon fillets: Look for fresh, skin-on Atlantic salmon fillets, about 1 to 1¼ inches thick.
- Seasoning: Garlic powder, dried thyme, salt, and pepper
- Olive oil: Used for searing the salmon and building flavor in the pan.
- Chicken broth: Adds depth to the pasta water and helps form the sauce.
- Short pasta: Penne, rigatoni (pictured), fusilli, or rotini work well to catch the pesto.
- Basil pesto: Use your favorite jarred pesto.
- Lemon juice: Brightens the pesto sauce.
- Sun-dried tomatoes: Drained and chopped.
See the recipe card for quantities.
Instructions
Pat the salmon dry with paper towels. Season the flesh sides with garlic powder, dried thyme, salt, and pepper.
Heat olive oil in a large deep skillet over medium heat. Place the salmon fillets skin-side down in the pan. Cook for about 5–6 minutes or until the cooked (opaque) part reaches about halfway up the sides.
Flip and cook for an additional 4–5 minutes, or until the fish is opaque and flakes easily with a fork. The USDA recommends an internal temperature of 145°F (63°C), but many chefs prefer 130–135°F (54–57°C). The temperature will continue to rise slightly as it rests. Remove the salmon from the skillet and set aside. Once slightly cooled, peel off the skin if desired.
Carefully wipe out most of the excess oil from the skillet, leaving the browned bits (fond) in the pan. Add the broth and increase heat to medium-high. As the liquid heats, use a wooden spoon to scrape up the fond and deglaze the pan, this adds great flavor to the sauce.
Stir in the pasta and bring to a boil. Reduce the heat, cover, and simmer for about 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. If the pasta is uncooked and begins to stick to the pan, add an extra splash of broth or water until it is done cooking.
Stir in the jarred pesto, lemon juice (adjust to taste), and chopped sun-dried tomatoes. Stir until the sauce is heated through then remove from the heat.
Serve the salmon whole or flaked over the pasta. Taste and adjust seasoning if needed. Serve warm.
Substitutions
- Salmon fillets: I usually buy a large piece of fresh Atlantic salmon from the refrigerated seafood case and cut it into individual fillets. You can also use frozen salmon (thawed) or go with skinless fillets if you prefer.
- Chicken broth: Use water with a bouillon cube or vegetable broth. You can use water, but be sure to add salt.
- Jarred pesto: You can also use your favorite homemade pesto recipe.
Equipment
This is a one-pan dinner, so you don't need much. Most important, you need a large skillet. I love my 5-quart cast-iron braiser because it has a wide base.
You'll also want a chef's knife and cutting board for chopping the sun-dried tomatoes and slicing the salmon into fillets.
Behind the Recipe
I tested this recipe A LOT to get it right. The thickness of the salmon matters. if it’s too thick, it won’t cook through quickly enough.
Start with the salmon skin-side down. The keeps it moist while creating a crispy layer. If you’re not into salmon skin, ask your fishmonger to remove it ahead of time, but I recommend cooking with it on. It protects the flesh and slides off easily after cooking.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
It should flake easily with a fork and reach an internal temperature of 130–135°F (54–57°C).
Yes, but it may cook slightly faster and is more delicate when flipping.
No, the liquid simmers down and helps form the sauce. Stir occasionally and add more broth or water if needed to prevent sticking.
📖 Recipe
One Pan Salmon Pesto Pasta
Video
Ingredients
- 4 skin-on Atlantic salmon fillets 4 to 6 oz each, about 1 to 1¼ inches thick
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon olive oil
- 2 ¼ cups chicken broth or water
- 8 oz short pasta like rigatoni, fusilli, penne, or rotini
- ½ cup jarred basil pesto
- ½ lemon juiced
- ⅓ cup oil-packed sun-dried tomatoes drained and chopped
Instructions
- Pat the salmon dry with paper towels. Season the flesh sides with garlic powder, dried thyme, salt, and pepper.
- Heat olive oil in a large deep skillet over medium heat. Place the salmon fillets skin-side down in the pan. Cook for about 5–6 minutes or until the cooked (opaque) part reaches about halfway up the sides.
- Flip and cook for an additional 4–5 minutes, or until the fish is opaque and flakes easily with a fork (see notes below for internal temp tips). Remove the salmon from the skillet and set aside. Once slightly cooled, peel off the skin if desired.
- Carefully wipe out most of the excess oil from the skillet, leaving the browned bits (fond) in the pan. Add the broth and increase heat to medium-high. As the liquid heats, use a wooden spoon to scrape up the fond and deglaze the pan, this adds great flavor to the sauce.
- Stir in the pasta and bring to a boil. Reduce the heat, cover, and simmer for about 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. If the pasta is uncooked and begins to stick to the pan, add an extra splash of broth or water until it is done cooking.
- Stir in the jarred pesto, lemon juice (adjust to taste), and chopped sun-dried tomatoes. Stir until the sauce is heated through then remove from the heat.
- Serve the salmon whole or flaked over the pasta. Taste and adjust seasoning if needed. Serve warm.
Notes
Nutrition
Food safety
- The USDA recommends cooking salmon to an internal temperature of 145°F (63°C).
- Wash hands, utensils, and cutting boards after handling raw fish.
- Store cooked salmon in the refrigerator within two hours of cooking.
- Keep jarred pesto refrigerated after opening.
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Kelsey Smith says
I workshopped this recipe all summer long, I hope you love my recipe as much as I do!