Some nights I want dinner to feel a little different from the usual chicken-and-pasta routine, and this salmon pesto pasta is exactly that. It’s still simple enough for a weeknight, but the combination of flaked salmon, sun-dried tomatoes, artichoke hearts, and a light pesto cream sauce makes it feel a bit more special without any extra effort. Everything comes together in under 30 minutes using mostly jarred and pantry ingredients.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Dinner
This one’s a nice change of pace if your family is used to the same handful of pasta dinners. The salmon poaches gently while the pasta cooks, so there’s no real multitasking stress involved, and the sauce comes together in the same pan you used for the fish.
It’s also a good way to work in some vegetables without much fuss — the arugula wilts right into the warm pasta at the end, and the artichokes and sun-dried tomatoes bring plenty of flavor on their own. Leftovers reheat well too, with just a splash of cream or broth to loosen things back up.
Ingredients
A short list, and most of it comes straight from the jar.
- 6 oz salmon fillet, skinless
- Salt and pepper, to taste
- 8 oz penne pasta (about 2 cups)
- ½ cup artichoke hearts in water, quartered
- ¼ cup sun-dried tomatoes, marinated, sliced thin
- ½ cup prepared pesto
- ¼ cup heavy cream, or more to taste
- 2 cups baby arugula, packed
A note on the salmon: poaching it gently keeps it tender, so resist the urge to let the water boil hard. And prepared pesto keeps this recipe quick — a jarred variety from the store works just fine.
Step-by-Step Instructions
Season the salmon with salt and pepper. Bring ½ cup of water to a boil in a sauté pan with a tight-fitting lid, then lay the salmon in the pan and reduce the heat to low. Let it poach gently for 8 to 10 minutes, until it’s no longer translucent and flakes apart easily with a fork. Remove it from the heat once it’s cooked through.
While the salmon poaches, bring a large pot of salted water to a boil and cook the penne according to the package directions. Drain it once it’s al dente, and reserve a cup of the pasta water for later.
In a large mixing bowl, combine the pasta and salmon, breaking the salmon into bite-sized pieces with a fork as you go. Add the artichoke hearts and sun-dried tomatoes and toss everything together.
Wipe out the pan you used for the salmon and use it to make the pesto cream sauce. Heat the cream over medium-high heat until it simmers, then stir in the pesto a teaspoon or two at a time. Add about ½ cup of the reserved pasta water and let the sauce simmer for about 30 seconds — it should look glossy and loosen slightly as it warms.
Add the pasta and salmon mixture into the pan with the sauce and toss gently to coat everything. If it looks too thick, stir in more of the reserved pasta water a little at a time. Add the arugula by the handful, stirring it in until it wilts, then serve right away while it’s still warm.
What to Serve With It
This pasta pairs nicely with something bright on the side, like a citrus salad or a simple green salad with a light vinaigrette. Roasted vegetables also work well if you want something warm alongside it, and a slice of crusty bread is never a bad addition for soaking up extra sauce.
Variations
If you’d rather grill the salmon instead of poaching it, that works too and adds a slightly crisper texture. Bowtie or spaghetti can stand in for the penne if that’s what you have on hand. For a lighter version, you can skip the cream entirely and add a bit more pesto instead. And if you like a stronger Mediterranean flavor, sliced roasted red peppers or olives are a nice addition alongside the artichokes and sun-dried tomatoes.
Storage
This one is really best served right after cooking, since the pasta can dry out a bit in the fridge. That said, leftovers keep for a couple of days in a sealed container — just add a splash of water, broth, cream, or extra pesto when reheating to bring the sauce back to life. Freezing isn’t recommended here, since the cream sauce doesn’t hold up well once thawed.
Frequently Asked Questions
Can I use a different pasta shape?
Yes, bowtie or spaghetti both work well if you don’t have penne on hand.
How do I know when the salmon is done poaching?
It should no longer look translucent and should flake apart easily with a fork, usually after 8 to 10 minutes on low heat.
Can I skip the heavy cream?
Yes, you can leave it out and use a bit more pesto instead for a lighter sauce.
What can I substitute for sun-dried tomatoes?
Roasted red peppers make a good substitute if sun-dried tomatoes aren’t available.
Can I make this ahead of time?
It’s best enjoyed fresh, though you can cook the pasta ahead and warm it with a little hot water before combining with the rest.
Why did my sauce turn out too thick?
Add a bit more of the reserved pasta water, a splash at a time, until it loosens to the consistency you like.
A Warm Closing Note
This has become a nice way to switch things up on a night when I want dinner to feel a little different without much extra work. I hope it’s a welcome change for your table too.
Salmon Pesto Pasta
Equipment
- Sauté pan with tight-fitting lid
- Large pasta pot
- Large mixing bowl
Ingredients
- 6 oz salmon fillet skinless
- salt and pepper to taste
- 8 oz penne pasta about 2 cups
- 1/2 cup artichoke hearts in water quartered
- 1/4 cup sun-dried tomatoes marinated, sliced thin
- 1/2 cup prepared pesto
- 1/4 cup heavy cream or more to taste
- 2 cups baby arugula packed
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. Lay the salmon in the pan, reduce heat to low, and gently poach for 8-10 minutes or until no longer translucent and it flakes easily with a fork. Remove from heat.
- While the salmon cooks, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain when al dente, reserving 1 cup of pasta water.
- In a large mixing bowl, combine the pasta and salmon, breaking the salmon into bite-sized pieces. Add the artichoke hearts and sun-dried tomatoes and toss to combine.
- Wipe the salmon pan clean and use it to prepare the pesto cream sauce. Heat the cream over medium-high heat until it simmers. Add the pesto a teaspoon or two at a time, stirring gently to combine. Add about 1/2 cup of the pasta water and simmer for about 30 seconds.
- Add the pasta and salmon mixture to the pan with the pesto cream sauce. Toss gently to coat. Stir in additional pasta water as desired to thin the sauce. Add the arugula by the handful and stir until wilted. Serve immediately.
