This Salmon Pesto Pasta requires minimal effort and you can have it ready on the table in just 30 minutes! The pesto spaghetti is topped with spicy cajun roasted salmon for an unexpected but delicious mix of flavors! Serve it as it is or with a side salad.
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Why You'll Love This Pasta
Quick and easy - You only need a few simple ingredients to make this pasta and you can have dinner on the table in less than 30 minutes! You can always make your own pesto but I often use store-bought pesto to save time. The only real work you have to do is seasoning your salmon and putting it in the oven. Then you'll just cook your spaghetti and toss it with some pesto!
Packed with flavor - The salmon is roasted generously seasoned with cajun spice which shines in combination with the pesto pasta! The combination might sound unusual but I promise the two go really well together! I got the idea from a local restaurant that offered cajun chicken as an addition to the Caesar salad I ordered.
Ingredients
- Salmon - Any salmon you have or prefer works. You can use both skin on or skin off, just make sure it's boneless.
- Pasta - I used spaghetti but you can use any pasta shape or kind you prefer.
- Pesto - You can use homemade pesto or store-bought to save time. Try to look for pesto made with just olive oil and no canola oil. The better the pesto, the better the sauce!
- Seasonings - The salmon is roasted with cajun spice mix which might sound like an unusual combination but I promise you, it's so good!
- Pecorino cheese - You can use pecorino or parmesan cheese here based on your preference. I usually use pecorino cheese because it has a stronger flavor. Pecorino is usually made with goat or sheep milk while parmesan is made with cow milk.
Variations and Substitutions
- Gluten-free pasta - You can use practically any shape or any kind of pasta for this dish so feel free to get creative! My favorite gluten-free option is brown rice pasta.
- Different fish or shrimp - This recipe would also be delicious with shrimp or a different kind of fish if you don't have salmon.
- Creamy sauce - I love adding soft goat cheese to pasta sauces to make them creamy just like I did in this Creamy Pesto Gnocchi. If you haven't tried it, I highly recommend it!
Step-by-Step Instructions
- Preheat your oven to 400F (200C). Line a rimmed baking sheet with parchment paper and set aside.
- Wash and dry your salmon, cut it into even pieces (approx. 1 ½ inch), and add them to a medium bowl.
- Add avocado oil and toss to coat the salmon.
- Add cajun seasoning and sea salt and toss again to coat well.
- Set aside in the fridge until ready to cook.
- Cook your spaghetti according to package instructions (approx. 11-13 minutes). Reserve 1 cup of the cooking water before draining.
- While the pasta is cooking, roast the salmon.
- Lay the salmon pieces on your prepared baking sheet leaving enough space in between them.
- Roast the salmon in the oven for 6-8 minutes. If your pieces are smaller or bigger, the cooking time may vary.
- Drain and rinse the pasta reserving some of the cooking water and return it back into the pot.
- Add pesto, a splash of the cooking water, pecorino cheese, and black pepper.
- Gently stir and toss to coat the pasta and add more pasta water as needed.
- Serve the pasta topped with roasted salmon, more black pepper, pecorino cheese, and lemon wedges on the side.
Serving Suggestions
You can either flake the salmon and toss it with the pasta or serve it on top. I like to just add it on top so each serving has an equal amount of salmon.
I recommend serving the pasta with extra pecorino or parmesan cheese on top and some freshly ground black pepper, or flaky sea salt. You can also add a wedge of lemon to each bowl to squeeze over the top.
You can also serve the pasta with a simple side salad like this Cucumber Radish Salad with Fresh Herbs.
Storing and Reheating
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat the pasta in a saucepan or a skillet with a splash of water over medium heat for a few minutes or until the salmon is warmed through. Add more water if needed to make sure the pasta doesn't burn.
FAQs
I don't recommend freezing cooked pasta, it doesn't defrost well. The cooked salmon can be frozen in a freezer-safe container for up to 3 months.
It should flake easily when you pull it apart with a fork. It should still be juicy in the middle but more matte than shiny. Be careful not to overcook your salmon as it can become very dry and tough easily.
Similar Seafood Pasta Recipes
If you enjoyed this salmon pasta and are looking for something similar with salmon or seafood, try one of the four recipes linked below, or all four! The tomato shrimp pasta is my all-time favorite! See Pasta Recipes for all the latest ones.
- Creamy Tomato Shrimp Pasta
- Creme Fraiche Salmon Pasta
- Creamy Canned Salmon Pasta
- Pesto Orzo with Lemon Garlic Shrimp
📖 Recipe
Salmon Pesto Pasta
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 3-4 1x
- Category: Pasta
- Method: Oven
- Cuisine: American
- Diet: Low Lactose
Description
This Salmon Pesto Pasta requires minimal effort and you can have it ready on the table in just 30 minutes! Serve as is or with a side salad.
Ingredients
- 9 oz (250g) spaghetti
- 10-14 oz (300-400g) raw salmon (boneless, skin on or off depending on your preference)
- 1 tbsp avocado oil
- 2 tsp cajun seasoning
- ½ tsp sea salt
- ½ cup pesto sauce
- ¼ cup pecorino cheese or parmesan (plus more for serving)
- Freshly ground black pepper to taste
- ½ lemon for serving
Instructions
- Preheat your oven to 400F (200C). Line a rimmed baking sheet with parchment paper and set aside.
- Wash and dry your salmon, cut it into even pieces (approx. 1 ½ inch), and add them to a medium bowl.
- Add avocado oil and toss to coat the salmon.
- Add cajun seasoning and sea salt and toss again to coat well.
- Set aside in the fridge until ready to cook.
- Cook your spaghetti according to package instructions (approx. 11-13 minutes). Reserve 1 cup of the cooking water before draining.
- While the pasta is cooking, roast the salmon.
- Lay the salmon pieces on your prepared baking sheet leaving enough space in between them.
- Roast the salmon in the oven for 6-8 minutes. If your pieces are smaller or bigger, the cooking time may vary.
- Drain and rinse the pasta reserving some of the cooking water and return it back into the pot.
- Add pesto, a splash of the cooking water, pecorino cheese, and black pepper.
- Gently stir and toss to coat the pasta and add more pasta water as needed.
- Serve the pasta topped with roasted salmon, more black pepper, pecorino cheese, and lemon wedges on the side.
Notes
Storing: Store any leftovers in an airtight container in the fridge for 1-2 days.
Salmon: The cuts of salmon you'll get will vary. Try to aim for about 3-4 oz per person.
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Gloria says
Salmon and pasta are a great combination. Pesto is the perfect topping for this delicious and healthy meal. Quick and easy is earns bonus points too.
Lauren says
I loved how easy this salmon was to make and the pesto pasta was the perfect pairing. Absolutely delish!
Amy Liu Dong says
I love this recipe! In less than 30 minutes you will have a creamy and delicious dish to prepare for your family. Yummmmm!
Deborah Wright says
This SALMON PESTO PASTA is amazing !! It was quick and easy to throw together and it was delicious. This will be going into our regular dinner rotation.
Carrie Robinson says
I just love how simple and easy this dish is to make! :) Definitely going to my new go-to when I am short on time to make dinner after work.
Katie Crenshaw says
The pesto, pasta, and salmon are a delicious combination. This was such an easy meal to put together. We loved it.
LaKita says
This salmon pesto pasta is so flavorful and delicious, I love how quick and easy it came together!
Moop Brown says
I love pasta with salmon and this recipe for it looks really flavorful and tasty. Gonna have to try this for dinner.
Jordan says
You hit the nail on the head with this one – three of my favorite things in one dish. I love salmon and pesto so much but I've never tried them together. This is definitely going on rotation all summer.
Ramona says
I have made a few of your dishes and this made another perfect dinner, so so good that my kids who are not big fish fans want it again and again. Thank you so much, keep bringing all these amazing recipes here.