Creamy Salmon Pasta - Quick Weeknight Dinner
30 min
A perfect weeknight meal featuring creamy salmon pasta that's quick and satisfying. Top with herbs or parmesan for extra flavor.
pastasalmoncreamy
Quick weeknight dinner that's ready in under 20 minutes. Fresh pasta cooks fast and the salmon stays tender.
Instructions
- 1
Bring a large pot of salted water to boil for the pasta.
- 2
Meanwhile, season the salmon with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- 3
Add salmon to the skillet and cook for 3-4 minutes per side until just cooked through. Remove from heat and flake into large pieces.
- 4
Cook the fresh pasta according to package directions, usually 2-3 minutes. Drain, reserving a cup of pasta water.
- 5
Toss the hot pasta with pesto, adding pasta water gradually until you get a silky sauce that coats the noodles.
- 6
Gently fold in the flaked salmon and serve immediately with freshly ground black pepper.
Per average serving
445
Calories
kcal
31.2
Protein
g
25.8
Carbs
g
24.8
Fat
g
2g
Fiber
0.8g
Sugar
155mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
445
Calories
kcal
31.2
Protein
g
25.8
Carbs
g
24.8
Fat
g
2g
Fiber
0.8g
Sugar
155mg
Sodium
Tips from the kitchen
- Don't overcook the salmon. Three to four minutes per side at medium-high gets you flaky pieces that stay moist. It keeps cooking a little after you pull it off the heat, so err on the early side.
- Save that cup of pasta water before you drain. The starch in it is what turns the pesto into a sauce that clings instead of sitting in a clump at the bottom of the bowl.
- Time the pasta to the salmon, not the other way around. Fresh pasta only needs 2-3 minutes, so cook the salmon first, flake it, then drop the pasta.
- Add the pesto off the heat or with the heat very low. Boiling pesto turns it dull and a bit bitter. You want the residual heat from the pasta to do the work.
- Fold the salmon in gently at the end so the pieces stay in chunks. If you stir hard it breaks down into mush and disappears into the sauce.
Ways to vary it
- A handful of frozen peas tossed into the pasta water for the last minute is a nice add if you want some green and a little sweetness.
- Swap the green pesto for a red pesto if that's what you have. It goes a bit heavier with the salmon but works.
- A squeeze of lemon over the top before serving cuts through the pesto and the fish if you like things brighter.
Storage & leftovers
Keeps in the fridge for up to two days in a sealed container. I wouldn't freeze it, the fresh pasta goes soft and the salmon dries out. Reheat gently in a pan with a splash of water to loosen the sauce, and stop as soon as it's warm so the salmon doesn't toughen up.
What to serve with it
A simple green salad with a sharp vinaigrette is all you need, and some bread to mop up the pesto left on the plate.
UC
By Untrained ChefPublished 9 March 2026 · Updated 11 July 2026
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