Salmon pesto pasta is a vibrant Mediterranean-inspired dish that pairs tender flaked salmon with penne, sun-dried tomatoes, artichoke hearts, arugula, and a creamy basil pesto sauce. It’s fast, flavorful, and feels like a special meal without extra effort.
Why You’ll Love This Recipe
This dish is packed with protein and heart-healthy fats, thanks to the salmon and olive-oil–rich pesto.
It’s ready in about 30 minutes, making it perfect for busy weeknights.
The combination of pesto, sun-dried tomatoes, artichoke hearts, and arugula creates a bright, savory, and satisfying bowl of pasta.
It looks and tastes impressive enough to serve to guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 ounces salmon fillet, skinless
salt and pepper
8 ounces penne pasta (about 2 cups)
1/2 cup artichoke hearts in water, quartered
1/4 cup marinated sun-dried tomatoes, sliced thin
1/2 cup prepared pesto
1/4 cup heavy cream (or more to taste)
2 cups packed baby arugula
Directions
Season the salmon with salt and pepper. Bring 1/2 cup of water to a boil in a sauté pan with a tight-fitting lid. Add the salmon, reduce heat to low, and gently poach for 8–10 minutes, or until cooked through and flaky. Remove from heat.
Meanwhile, cook the penne in salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water and drain the pasta.
Transfer the cooked pasta to a large mixing bowl. Flake the salmon into bite-sized pieces and add it to the pasta. Add the artichoke hearts and sun-dried tomatoes, then toss gently.
Wipe the salmon pan clean. Add the cream and warm over medium-high heat until it simmers. Stir in the pesto a little at a time to combine. Add about 1/2 cup of pasta water and let the mixture simmer briefly.
Pour the sauce over the pasta mixture or return everything to the pan. Toss to fully coat. Add more pasta water if needed to thin the sauce.
Stir in the arugula, allowing it to wilt slightly. Serve immediately.
Use grilled salmon instead of poached salmon for a smokier flavor.
Swap penne for bowtie, fusilli, or spaghetti.
Replace arugula with fresh spinach.
Add sliced roasted red peppers or olives for extra Mediterranean flair.
Omit the cream for a lighter pesto-only version.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 2 days.
Reheat gently on the stovetop or in the microwave, adding a splash of water, cream, broth, or extra pesto to bring back the sauce’s creaminess.
Avoid freezing, as the cream sauce and pasta texture may change.
FAQs
How do I know when the salmon is fully cooked?
Salmon is done when it easily flakes with a fork and is no longer translucent in the center.
Can I use canned salmon?
Yes, well-drained canned salmon can work, though fresh poached salmon offers better texture.
Can I make this recipe dairy-free?
You can omit the cream and use a dairy-free pesto to keep the dish dairy-free.
What type of pasta works best?
Short pasta shapes like penne or fusilli hold the sauce well, but any shape will work.
Can I use homemade pesto?
Absolutely—homemade pesto brings even more fresh basil flavor.
How can I prevent the cream from curdling?
Use heavy cream only and avoid boiling it once added to the pan.
Do I need to rinse the pasta after cooking?
No. Rinsing removes starch that helps the sauce cling to the pasta.
Can I add vegetables?
Yes. Spinach, cherry tomatoes, roasted peppers, or peas all pair well.
How can I make the dish lighter?
Use less pasta and add more vegetables, or skip the cream for a lighter pesto sauce.
Is this dish good for meal prep?
It’s best enjoyed fresh, but leftovers will keep for two days and reheat well with added moisture.
Conclusion
This 30 Minute Salmon Pesto Pasta brings together wholesome ingredients and bold Mediterranean flavors in a dish that’s both comforting and fresh. With tender salmon, creamy pesto sauce, and vibrant vegetables, it’s a simple recipe that tastes restaurant-worthy while remaining easy enough for any night of the week. Enjoy it as a quick dinner or serve it to guests—it’s sure to become a favorite.
Salmon pesto pasta is a Mediterranean-inspired dish combining flaked salmon, penne, sun-dried tomatoes, artichoke hearts, and arugula in a creamy basil pesto sauce. Ready in 30 minutes, it’s flavorful, nutritious, and ideal for weeknights or entertaining.
Ingredients
6 ounces salmon fillet, skinless
Salt and pepper, to taste
8 ounces penne pasta (about 2 cups)
1/2 cup artichoke hearts in water, quartered
1/4 cup marinated sun-dried tomatoes, sliced thin
1/2 cup prepared pesto
1/4 cup heavy cream (or more to taste)
2 cups packed baby arugula
Water, for boiling and poaching
Instructions
Season the salmon with salt and pepper. Bring 1/2 cup of water to a boil in a sauté pan with a tight-fitting lid. Add the salmon, reduce heat to low, and gently poach for 8–10 minutes, or until cooked through and flaky. Remove from heat.
Meanwhile, cook the penne in salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water and drain the pasta.
Transfer the cooked pasta to a large mixing bowl. Flake the salmon into bite-sized pieces and add it to the pasta. Add the artichoke hearts and sun-dried tomatoes, then toss gently.
Wipe the salmon pan clean. Add the cream and warm over medium-high heat until it simmers. Stir in the pesto a little at a time to combine. Add about 1/2 cup of pasta water and let the mixture simmer briefly.
Pour the sauce over the pasta mixture or return everything to the pan. Toss to fully coat. Add more pasta water if needed to thin the sauce.
Stir in the arugula, allowing it to wilt slightly. Serve immediately.
Notes
Use grilled salmon for a smokier flavor.
Swap penne for bowtie, fusilli, or spaghetti.
Replace arugula with spinach for a milder green.
Omit the cream and use dairy-free pesto for a dairy-free version.
Add roasted red peppers or olives for extra Mediterranean flair.
