Creamy Salmon Pesto Pasta

This pesto salmon pasta recipe is a favourite due to its combination of delicate chunks of slow-baked salmon and rich homemade basil pesto. It’s easy to make with just a handful of ingredients, too, and even though the salmon is technically slow-baked, it’s still quick enough for a weeknight dinner.

There are two things that make this dish phenomenal:

• baking the salmon until just barely cooked through so that it remains tender and moist,
• and taking a few minutes to make your own basil pesto (optional, but if using store-bought, taste test first).

For more impressive but easy salmon recipes, try this oven baked teriyaki salmon and this furikake salmon. This baked salmon pasta is another great take on salmon and pasta in a pasta bake form.

Detailed quantities and instructions in the recipe card below.

• Raw salmon: I use a slab of salmon for this pesto salmon pasta which is just part of a side of salmon. I use roughly 450g/1lb. You can use fillets if you prefer but they may cook a little quicker to keep an eye on them.
• Butter is brushed onto the salmon prior to baking. You can use salted or unsalted.
• Pine nuts have such a lovely creamy, nutty flavour. You could certainly swap them for some almonds or even walnuts.
• Pasta: Use a long dry pasta like spaghetti, fettuccini or tagliatelle. You can also make this recipe using short pasta shapes if that’s what you have on hand.
• Pesto: I use my own homemade basil pesto which is amazing and takes 5 minutes to make but if you don’t want to make your own just make sure you taste the pesto you buy before adding it to the sauce – store-bought pestos really do vary substantially. If making it from scratch, you can do it the day before, stored in a jar in the fridge and cover the top of the pesto with olive oil before sealing the jar. Drain off the oil (or use it when cooking the sauce) before use. Pesto ingredients include basil, garlic and olive oil plus pine nuts and parmesan of which more are added to the dish. You can add a splash of fresh lemon juice if you want to brighten the flavour.
• Cream has different names in different parts of the world. You’re after thickened cream or heavy cream. A pourable full fat cream is perfect.
• Parmesan cheese: You should always buy a block of cheese and grate it yourself as pre-shredded varieties have coatings that can affect the way they melt. Plus it’s just far more affordable.

Additions / substitutions

Feel free to add some dried chilli flakes (red pepper flakes) if you like a spicy kick. Some cherry tomatoes are lovely too. Either cook them in the skillet with the sauce or slow roast them next to the salmon and toss them through the sauce with the pasta. If you’d like to make your pesto salmon pasta gluten-free, use a gluten free pasta and check the ingredients on the side of the pesto to make sure it doesn’t contain gluten.

How to cook salmon in the oven

Detailed quantities and instructions in the recipe card below.

The genius of baked salmon is in it’s simplicity. The salmon requires nothing more than a little salt, pepper and melted butter and comes out of the oven soft, luscious and insanely delicious.

You can use a large piece of salmon like I do (It feels luxurious but is actually the most affordable way to buy it) or you can use individual salmon fillets. Both will work, just remember the time it takes to cook is directly related to the size and thickness of the piece of salmon.

I learnt this slow baked method from Ari over at Well Seasoned Studio and quite honestly it’s just divine. I cook my oven baked teriyaki salmon at a slightly higher temp but it’s still just as tender.

A slab piece like this takes about 25-30 minutes at a very low temperature (140C / 285F). You’ll know it is cooked through when the thickest part flakes without any resistance but it’s safest to use a meat thermometer.

When is salmon done?

According to the USDA, the internal temperature of salmon making it safe to eat should reach 63C / 145F. Food safety Australia say fish fillets should “be cooked to around 69°C or when flesh flakes easily”. Most people would find salmon dry and overdone at these stated temperatures, though, and I find the flesh flakes long before.

Personally, I like it around 57C / 135F which is about medium doneness. The fish will still flake but be very moist. Many people like it medium rare. Keep in mind, once you remove the salmon from the oven, it will continue to cook in the centre for a few minutes. I’m not a nutrition expert, so please decide what works for you.

How to make salmon pesto pasta

You’re now just a couple of steps from having this easy salmon pasta ready to serve.

1. Cook some pasta in a large pot of salted water over medium-high heat, to package directions.
2. Use the pesto and a handful of ingredients to cook the sauce very quickly.
3. Add the cooked pasta to the sauce, along with the flaked salmon, then combine it all and serve. If you save some pasta water, you can adjust the consistency of the sauce to your liking too.

Storage

Leftovers should be stored in an airtight container in the fridge. Reheat it gently in a pan or on medium in the microwave adding a dash of cream to get the sauce to a nice creamy consistency again.

So are you going to try this easy salmon pasta? If you do, please make sure to share or rate and review below.

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