Cook the pasta to al dente according to the directions on the box. Before straining, make sure to conserve at least 1/2 cup of the pasta water. Set pasta aside in a colander or large bowl.
Remove the skin from salmon if necessary and pat the salmon dry with paper towels (use these bamboo paper towels for a more sustainable option!). Cut it into small cubes, about 1 cubic inch in size.
Add the salmon to the pot with the olive oil and about 1 tablespoon of pesto. Cook over medium heat for about 5-7 minutes, tossing frequently so the salmon cooks evenly on both sides.
Remove the pot from the heat and add the pasta to the pot with the salmon.
Add the pesto to the pasta and toss to coat. While you are tossing, slowly add the pasta water, about 1 tablespoon at a time, assessing the consistency as you go. You should only need about 2-3 tablespoons of pasta water to successfully coat the pesto in the pasta. Serve hot and enjoy!