4-Ingredient Salmon Pesto Pasta

Looking for a quick and easy meal to whip up in a flash? This 4-Ingredient Salmon Pesto Pasta comes together in just 30 minutes and is packed with flavor.

The fresh and zesty pesto is a natural pairing with delicious salmon, and it comes together beautifully served over a bed of pasta. Plus, this salmon pasta dish only requires one pot which means less clean up!

You can keep it super simple and grab store-bought pesto, or you can make your own pesto for that extra homemade touch.

As a time-strapped mom who doesn’t want to skimp on flavor, having a recipe like this for a delicious one pot meal that requires just 4 ingredients and 30 minutes to whip up is critical!

Salmon Pesto Pasta Ingredient Highlights

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I used fresh salmon, but you can also easily use frozen salmon! Just make sure to defrost the fish first.

You can do so by thawing it overnight in the refrigerator or by adding it to a reusable storage bag and submerging the bag in cold water for about 45 minutes.

Any pasta will do—short like penne or long like Fettuccine and everything in between! Just make sure to reserve some of the water you cook the pasta in.

Easy Salmon Pesto Pasta Recipe Tips and Tricks

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How to Make Salmon Pesto Pasta

Before we get to cooking it, we have to prep our salmon. The way to get the best texture on your salmon is to pat it dry!

Simply place your salmon filets in between two paper towels and press down lightly. This will remove extra moisture from the fish to ensure you avoid a mushy texture.

Then, use a sharp knife to cut your salmon into small cubes, about 1 cubic inch in size. Cubing the salmon helps it cook faster and more evenly in the pot. Set the salmon aside until you are ready to cook it.

Bring ten cups of water to a rolling boil and cook the pasta al dente according to the instructions on the box.

Before draining your pasta, use a Pyrex measuring cup or other heat-safe cup with a handle to carefully extract at least ½ cup of the water the pasta cooked in.

This starchy water will be used to add back to the pesto pasta. It will actually thicken the pesto sauce and help to get the desired consistency.

After reserving the pasta water, add the pasta to a colander to drain the water and empty the pot. Set the pasta in the colander aside and put the empty pot back on the stove.

Add your cubed salmon to the pot with olive oil and about 1 tablespoon of pesto. Cook over medium heat, tossing frequently so that it cooks on both sides.

On medium heat, the salmon should cook thoroughly in 5-7 minutes and reach an internal temperature of 125°F.

Remove the pot from the heat and add the pasta back to the pot with the salmon. Then, add the rest of the pesto and stir to coat.

As you stir, slowly add the pasta water, about 1 tablespoon at a time. This will help you stir the pesto and coat the pasta with it more easily.

All in all, you will probably only need to add about 3-4 tablespoons of pasta water to get the right consistency.

How I Store and Reheat Leftover Pesto Pasta with Salmon

One of my favorite things about this one-pot salmon pasta dish aside from its awesome taste and ease to make is its versatility. It’s equally delicious both warm and cold!

This Salmon Pesto Pasta will last for up to 4 days sealed in the fridge. Sometimes I like to revamp it by adding a little more pesto and a squeeze of lemon juice before eating the leftovers.

If you wish to reheat it, it’s best to do so in the oven. Preheat your oven to 350°F and add your leftovers to an oven-safe dish.

Cover the dish with aluminum foil and bake for 15-20 minutes until heated through. You can also microwave it in a pinch, but the salmon may get a little rubbery.