This Salmon and Pesto Pasta recipe tastes like a special treat, but it’s so simple, you can make it for a weeknight dinner. It’s one of my favorite salmon recipes, and I bet it will be one of yours too!

Salmon and Pesto Pasta Ingredients & Substitutions

There are just a handful of simple ingredients in this easy pesto salmon pasta recipe. That makes each one important, so I have a few suggestions for them, and any substitutions you may need to make.

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Salmon

The choice of wild-caught or farmed salmon is a personal decision. To me, they are both great options as there are many sustainable farms that produce delicious salmon.

It usually comes down to what my local fishmongers are offering and the price. And both will change depending on the season.

For best results, make fresh salmon the priority. It may sound funny, but fresh fish should not smell fishy! Also, I do shy away from chum salmon—it’s just a flavor choice on my part.

Pesto

You can use homemade pesto or purchase a jar of pesto from the grocery store, but there’s nothing that comes close to fresh pesto that you make yourself.

My Genovese pesto recipe is so easy, and my husband swears it’s the best pesto in the world. (He says that even includes Liguria, Italy, where pesto originates. Who am I to argue?)

It is a classic basil pesto with a few secrets that make it extra yummy and healthier than traditional pesto. I make the entire simple sauce in the bowl of a food processor.

Spinach

I always have a little spinach left over from making pesto (one of my secret ingredients) so I like to use it up. You can substitute the added spinach with asparagus, tomatoes, broccoli, cauliflower, or skip it altogether.

Lemon Juice

Fresh fish, freshly made pesto, and freshly squeezed lemon juice all make a difference. If you need to use bottled juice, it’s not the end of the world, as you just want a hint of lemon flavor—but fresh always tastes better to me.

If you can’t do lemon, substitute white wine. (It also pairs well with this salmon pesto pasta recipe.)

Olive Oil

Although you just need a minimal amount, extra virgin olive oil is my preference.

Pasta

Use a trusted brand of pasta like Barilla. I like the corkscrew shape of rotini or fusilli because it holds the pesto sauce well.

Really, any pasta shape you have in your pantry, from angel hair to penne pasta, can be used. And if you’re a fan of whole wheat or need gluten free pasta, just make the substitution.

Salmon and Pesto Pasta Recipe

Serves: 4 (large portions)

Ingredients

1 pound rotini pasta
2 pounds salmon cut into 4 pieces
1½ tablespoons lemon juice
1½ teaspoons sea salt
½ teaspoon black pepper
2 teaspoons extra virgin olive oil
1 cup chopped spinach 
2 cups pesto sauce
8 lemon slices

Instructions

1. For making your pasta, start heating a covered pot of water on high heat. Cook pasta according to package directions.

2. Brush both sides of the salmon filets with lemon juice.

Brushing the salmon fillets with lemon juice

3. Preheat oven to 350°. Line a sheet pan with aluminum foil, lightly coat with olive oil spray, and set it aside.

4. When your pasta water comes to a boil, add pasta and stir.

5. Heat a griddle, frying pan, or large skillet over medium-high heat.

6. Gently pat off excess lemon juice with a paper towel. Then lightly brush both sides of the fish with olive oil, and sprinkle with salt and pepper.

7. Pan-sear the salmon on the griddle, and cook for 1-2 minutes on each side until slightly brown. Then place the fish on the prepared sheet pan.

8. Coordinate so that your pasta is done a couple of minutes before your salmon will be cooked. It’s always better to wait for your fish than to wait for your pasta.

9. Cook the salmon for another 5 minutes in the oven.

10. When pasta is cooked al dente, add the spinach, stir, and drain.

11. Add the cooked pasta and spinach to a large serving bowl or platter and mix in the pesto.

12. When fish is cooked, place it on top of the pasta and garnish with lemon slices.

Serving Salmon and Pesto Pasta

For hearty eaters, serve one salmon filet per person. If you break up the salmon, you can get 6 smaller portions rather than the 4 referred to in the recipe serving size.

Salmon pesto pasta with chunks of salmon

Presentation

I can never decide if I like the presentation of the salmon broken up into large chunks or kept whole in individual filets. Either way, I use lemon slices as garnish.

Other garnish options include lemon zest, fresh basil leaves, or chopped cherry tomatoes. If my orchids are blooming, I’ll throw a few of those on for some extra color.

On the Side

Parmesan Cheese: Since pesto has a good amount of reggiano parmigiano, I don’t use any additional grated cheese on top. If your family loves Parmesan cheese, go ahead and serve some on the side.

Red Pepper Flakes: There’s always someone in the crowd who puts red pepper flakes on all Italian food.

Creamy Pesto Pasta

If you want a creamy pasta dish, add ¼ cup of half and half or heavy cream to the pesto and stir before you mix the pesto into the pasta.

Leftovers

If you have leftover salmon and pesto pasta, my favorite way to enjoy it is as a pasta salad. Store it in an airtight container in the refrigerator and voila, you have an awesome lunch, dinner, or snack at the ready.