Go Back
A close up shot of creamy salmon pesto pasta with golden seared salmon cubes and fresh basil garnish.

Fresh and Creamy Salmon Pesto Pasta

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 340 g dried fettuccine pasta
  • 450 g fresh salmon fillet, skin removed and cut into 2cm cubes
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic , minced
  • 120 ml heavy cream
  • 120 ml basil pesto
  • 30 g grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Fresh basil leaves for garnish

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
  2. While pasta is cooking, season the salmon cubes with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add the salmon cubes and cook for 2 to 3 minutes per side until golden and just cooked through. Remove salmon from the skillet and set aside.
  4. Reduce heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for 1 minute until fragrant.
  5. Whisk in the heavy cream and basil pesto. Simmer for 2 minutes until the sauce begins to thicken slightly.
  6. Stir in the Parmesan cheese until fully melted and incorporated into the sauce.
  7. Drain the pasta, reserving 60ml of pasta water. Add the pasta and salmon to the skillet with the sauce.
  8. Gently toss to combine, adding reserved pasta water as needed to reach desired consistency. Serve immediately garnished with fresh basil.