Pasta with Pesto and Salmon
20 min
Quick weeknight dinner that's ready in under 20 minutes. Fresh pasta cooks fast and the salmon stays tender.
pastasalmonquick
A perfect weeknight meal featuring creamy salmon pasta that's quick and satisfying. Top with herbs or parmesan for extra flavor.
Instructions
- 1
Sauté a large shallot in oil until translucent. Add cream and let it reduce until thick.
- 2
Stir in crème fraîche and simmer for about 1 minute. Add grated parmesan and paprika powder.
- 3
Cut salmon into cubes and pan-fry. Cook pasta according to package directions.
- 4
Toss the sauce with the pasta and serve topped with salmon. Garnish with fresh chives and grated parmesan.
Per average serving
928
Calories
kcal
50.9
Protein
g
84.5
Carbs
g
43.9
Fat
g
5.4g
Fiber
7.3g
Sugar
477mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
928
Calories
kcal
50.9
Protein
g
84.5
Carbs
g
43.9
Fat
g
5.4g
Fiber
7.3g
Sugar
477mg
Sodium
Tips from the kitchen
- Give the cream real time to reduce before the crème fraîche goes in. You want it thick enough to coat the back of a spoon, otherwise the sauce stays loose once it hits the pasta.
- Pan-fry the salmon cubes in a separate pan and don't crowd them. Let one side get a bit of color before you turn them, and pull them off while the center is just barely done since they keep cooking off the heat.
- Add the grated parmesan off direct high heat and stir it in slowly. If the sauce is boiling hard the cheese can turn grainy.
- Save a splash of the pasta water before you drain. If the sauce tightens up when you toss it, a spoonful loosens it right back.
- Snip the chives at the end with scissors and scatter them over each plate, not into the hot sauce, so they stay green and fresh.
Ways to vary it
- Swap the salmon for cold-smoked salmon if you want a softer texture. Stir it through at the very end instead of pan-frying, since it just needs to warm up.
- A handful of baby spinach wilted into the sauce works if you want some greens in there. Drop it in right after the crème fraîche.
- A squeeze of lemon over the finished plate cuts through the cream nicely. Try it if the sauce feels heavy to you.
Storage & leftovers
Keeps in the fridge for about 2 days in a sealed container. Cream sauces don't freeze well here, they tend to split when thawed, so I wouldn't bother. Reheat gently in a pan over low heat with a splash of milk or water, stirring, and stop as soon as it's warm so the salmon doesn't dry out.
What to serve with it
A simple green salad with a sharp vinaigrette balances the cream. Some bread on the side is good for the sauce left on the plate.
UC
By Untrained ChefPublished 3 February 2026 · Updated 11 July 2026
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