Salmon Pasta

Salmon Pasta bathed in lemon garlic cream sauce is irresistibly delicious and on your table in 30 minutes!

This Salmon Pasta recipe truly is spectacular.  From the creamy, luscious, flavorful sauce to the buttery seasoned, oven roasted salmon.  It is decadence in a bowl perfect for date night or Valentine’s Day but easy and quick enough for every day!  Roast the salmon and broccoli together while you whisk together the easy-to-make sauce then toss it all together-then drool.  The resulting Salmon Pasta with its tender, buttery chunks of salmon enveloped in decadently creamy sauce spiked with garlic, lemon juice and pesto truly tastes better than the finest restaurant at a fraction of the price and did I say less than 30 minutes already?

top view of salmon pasta recipe in  a blue skillet garnished with lemons and parsley

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Salmon Pasta Recipe

When it comes to easy, quick-cooking weeknight meals that taste restaurant delicious, pasta is often my answer. Add juicy, rich, buttery tender oven roasted salmon that literally takes minutes to cook and we have achieved Salmon Pasta that is super easy + super elegant + less than 30 minutes! 

This creamy Salmon Pasta recipe truly tastes 1000X more intoxicatingly delicious than the sum of its ingredients!  It definitely feels like we are cheating somehow, but I promise I won’t tell your Valentine how easy this dinner is!  And on that note, if you are still looking for Valentine’s Day inspiration from sides, to salads to desserts then you will find it on my Over 100 Valentine’s Day recipes post complete with other Italian favorite such as World’s Best Lasagna, Chicken Parmesan and Creamy Sun-Dried Tomato Pasta.   

Now back to this Salmon Pasta recipe, here are just a few more reasons you will fall in love:

MORE REASONS TO LOVE Salmon PASTA Recipe:

  • FLAVORFUL.  This creamy Salmon Pasta is seasoned at every level to achieve restaurant quality pasta.  Seasoning just takes seconds but will transform your cooking and therefore the quality/enjoyment of every recipe you make.  The salmon is spice rubbed with salt, pepper, garlic powder, onion powder and paprika, then drizzled with lemon juice and topped with butter before being popped in the oven. The sauce is infused with garlic, salty, nutty Parmesan, bright lemon juice and bright, herb-packed pesto.
  • CREAMY.  Rich, creamy, dreamy, flavorful sauce cradling every nook and cranny of buttery salmon and slurpilicious noodles.  True comfort food.
  • TENDER SALMON.  The acid in the lemon juice tenderizes the salmon while the butter melts and soaks into the roasting salmon, sealing its juicy fate. Baking the salmon in the oven also produces juicy salmon every time as it cooks more evenly and is harder to overcook than on the stove.
  • QUICK AND EASY. This deceptively easy Salmon Pesto Pasta can be on your table in 30 Minutes! Baking the salmon and the broccoli is a hands-free no-brainer.  Now, just whisk together your dreamy sauce while the salmon bakes so it’s ready to receive your succulent, juicy salmon, tender-crisp broccoli and al dente fettucine. 
  • VERSATILE.  This creamy Salmon Pasta is extremely versatile and works well with all sorts of add-ins.  You can swap the broccoli or add to it with zucchini, bell peppers, mushrooms, artichokes, sun-dried tomatoes, spinach, etc. to suit your pantry, fridge or mood.
  • LESS EXPENSIVE.  You can feed the entire family for the same price as one restaurant entrée! 
up close of adding salmon to creamy pesto pasta

What Salmon Should I use?

The star of this Salmon Pasta recipe is the salmon so don’t shortchange yourself by using the wrong type of salmon.  You will want to use wild-caught salmon fillets for the very best flavor and texture.  Here’s what to look for:

  • Use wild caught salmon. Always look for wild caught salmon (preferably Alaskan) and avoid farm-raised Atlantic salmon. Wild caught salmon includes king, coho and sockeye salmon.  King salmon is the richest tasting, but it is also the most expensive, so don’t feel like you have to buy it – the other varieties will also taste delicious.
  • What Salmon should I avoid? Avoid farm-raised Atlantic salmon as it is fatty, less nutritious (due to its artificial diet), waterier and can bake up mushy.  
  • Can I use frozen salmon?  You can certainly use frozen fillets; just take care they are wild caught fillets and you defrost them before baking.  Wild caught salmon is always better than farmed salmon – fresh OR frozen.
  • Where to purchase salmon?  I usually purchase salmon at the seafood counter of my grocery store so I know they are fresh and can select fillets of uniform size.  My salmon in this Salmon Pasta recipe, however was actually wild caught by my family in Alaska. Costco also has a good selection of salmon and even frozen wild caught salmon fillets in the freezer section.
  • Do I use skin on or off salmon?  You can use either!  Since we are baking the salmon in the oven it really doesn’t matter.  Place the salmon skin side down and the skin will peel right off once baked.
  • Can I use leftover salmon? Absolutely!  You can make this Salmon Pasta recipe with almost any leftover salmon as long as it’s not seasoned with Asian seasonings.  Bake, grill or pan sear salmon for dinner one day then make this recipe the next!   

What pasta should i use?

  • Recommended pasta:  Long sturdy pastas such as fettuccine or pappardelle. I love the long silky noodles cradled in rich, creamy sauce and they are also thick enough (as opposed to angel hair) to stand up against the salmon.  
  • Different pasta shapes:  You may also use short pastas such as penne, campanelle, cavatappi fusilli, rigatoni, etc. if that’s all you have on hand but they don’t deliverer the same luxurious experience.  Go fettuccine if you can.
  • Pastas types: You can use classic fettuccine, whole-wheat fettuccine or gluten free fettuccine.  I haven’t tried it with zoodles or spaghetti squash but I imagine it would work well.

What Ingredients for creamy salmon pasta sauce?

The sauce for this Creamy Salmon Pasta is super simple but exploding with intoxicating flavor. You will need:

  • Olive oil.  Use quality oil for the best flavor.  You may also substitute with your favorite cooking oil.
  • Butter.  Use unsalted butter so we can control the level of salt.  You may also substitute with olive oil.
  • Flour.  I use all-purpose flour but I’m sure gluten free flour would work as well. 
  • Chicken broth.  Is more flavorful than just milk or heavy cream. Make sure you use low sodium broth so we can control the salt.
  • Heavy cream.  Is also called “heavy whipping cream.” Just ½ cup adds that something-something luxurious that elevates the entire dish.
  • Parmesan cheese.  Infuses the sauce with its fantastic salty, nuttiness to transform it into an Alfredo-esque sauce. 
  • Lemon juice.  Brightness the entire sauce and cuts through the richness. You can use fresh or bottled, but fresh is preferable.
  • Pesto.  The pesto adds TONS of flavor to the sauce and transforms it into something otherworldly.  You can use store-bought or homemade pesto. 
two hand holding a plate salmon pesto pasta recipe

CAN I MAKE THIS GLUTEN FREE?

Yes!  It is actually quite easy to make this Salmon Pasta gluten free.  First, use your favorite gluten free pasta.  Next, swap the flour with your favorite all-purpose gluten free flour.  You will also want to double check that your pesto is gluten free. 

Do I have to use heavy cream? 

Heavy cream adds body and richness to this Salmon Pasta, but if you’re trying to keep it lighter, then you can swap the heavy cream for half and half or milk whisked with 1 ½ teaspoons cornstarch. 

Can I make it spicy? 

Absolutely!  Add some red pepper flakes to the oil/butter along with the garlic and saute away!

HOW TO MAKE SALMON PASTA

SEASON SALMON.  Add salmon to a piece of foil skin side down and fold foil up around salmon to create a boat (don’t cover); place on a baking sheet.  Rub salmon with seasonings, drizzle with lemon juice then top with butter. 

SEASON BROCCOLI.  Line the remaining pan with foil (optional for easy cleanup).  Add broccoli and drizzle with 1 ½ tablespoons olive oil and sprinkle with ⅛ teaspoon salt and ⅛ teaspoon pepper.  Toss to coat then spread into an even layer.

showing how to make salmon pasta by placing salmon and broccoli next to each other on a baking sheet

ROAST SALMON & BROCCOCLI.  Bake broccoli and salmon at 400 degrees F for 12-15 minutes or until salmon is almost opaque throughout and easily flakes with a fork.

showing how to make salmon pasta by baking salmon until cooked through

MAKE SAUCE. Meanwhile, melt butter in olive oil in a large skillet over medium heat.   Add garlic and sauté for 30 seconds.  Sprinkle in flour and cook, while stirring for 1 minute.  Turn heat to low and slowly whisk in chicken broth, heavy cream, pesto, and salt stirring constantly until smooth.  Increase heat to medium high and bring the sauce to a simmer.  Simmer until thickened, stirring often, approximately 3-5 minutes.  Reduce heat to low and stir in lemon juice followed by Parmesan cheese until melted.

showing how to make salmon pasta by simmering heavy heavy cream, pesto and Parmesan until creamy

FLAKE SALMON. Flake salmon into large chunks (it will break up more when tossing).

showing how to make salmon pasta by flaking salmon into chunks before adding to pasta

ASSEMBLE.  Stir pasta and broccoli until evenly coated.  Stir in salmon.  Add additional reserved pasta water or heavy cream if needed to reach desired consistency.  Taste and season with additional salt, pepper and/or lemon juice to taste.

showing how to make salmon pasta by adding pasta to sauce followed by salmon

HOW DO I KNOW WHEN SALMON IS DONE?

It is critical to not overcook your salmon or it won’t be as juicy. You can test your salmon for doneness by sight and texture or with a thermometer. 

As salmon bakes, it changes from bright pink (raw) to opaque pink. The outside of the salmon should be completely opaque but the center should still be a bit translucent, but not raw.  Cooked salmon will also easily flake with a fork along the muscle fibers.

The most accurate way to test your salmon is with an instant-read thermometer inserted into the thickest part of the salmon. The FDA advises salmon should be cooked to an internal temperature of 145 degrees Fahrenheit, HOWEVER, if you cook your salmon to this temperature it will be overdone because the temperature will continue to rise after baking.

Instead, America’s Test kitchen suggests cooking your salmon to about 125 degrees F (52 degrees C) to avoid dry, overcooked salmon.  I usually cook my salmon to just 130 degrees F and the results are always perfect after a 5-minute rest.

top view of making salmon pasta recipe by tossing salmon with creamy sauce, pasta and  broccoli

HOW DO YOU THICKEN THE SAUCE?

The sauce should be thick enough to coat the back of a spoon.  If it’s not as thick as you would like, you can either thicken with cornstarch or flour.

  • Cornstarch:  Whisk 1 tablespoon cornstarch with 3 tablespoons chicken broth with a fork until smooth then whisk it back into the sauce.  Simmer until thickened.  Repeat if necessary.
  • Flour and butter:  Whisk 2 tablespoons of flour with ¼ cup chicken broth with a fork until smooth then whisk it back into the Alfredo sauce.  Simmer until thickened.  Repeat if necessary.

WHAT IF MY SAUCE IS TOO THICK?

The sauce can become too thick if its simmered at too high of heat or for too long.  But don’t worry, it’s SO easy to fix!  Simply stir in a little milk or chicken broth until it reaches desired consistency.

TIPS AND TRICKS FOR PASTA SALMON RECIPE:

This creamy Salmon Pasta recipe is quick and easy to make but here are a few tips and tricks to guarantee runaway success:

  • Remove Salmon from the fridge:  Never cook salmon cold straight from the refrigerator otherwise it will cook unevenly. Instead, remove the fish from the refrigerator about 15 to 20 minutes before you’re ready to start cooking.
  • Dry fillets:  Pat salmon dry with paper towels before seasoning to help the seasonings stick.
  • Salt pasta water.  You should always salt your pasta water – it is the one chance you have for the flavor to penetrate the pasta and enhance the subtle pasta flavor – you can taste the difference.  Use 1 tablespoon salt for 6 quarts of water.
  • Don’t overcook pasta.  Make sure to cook your pasta just until barley al dente, meaning it has a bite, this is usually a couple minutes before the box says – so set your timer accordingly.  You want to avoid over-cooking the pasta because it will continue to cook a little when combined with the sauce.
  • How do you know when pasta is done?  The only way to know when your pasta is done is to taste it!  I remove a strand of pasta with a slotted spoon, rinse it in cool water and then taste.  Don’t be tempted to bite into pasta straight from the boiling pot-you will burn your tongue!  
  • Use a large enough pot.  Use a pot that is large enough to eventually hold all of the ingredients, including the pasta, salmon and broccoli, with wiggle room to comfortable twirl and toss without whipping sauce everywhere.
  • Use freshly grated cheese.  For best results and the BEST Salmon Pasta recipe, use ONLY freshly grated Parmesan cheese.  It is much more flavorful and melts into silky oblivion unlike powdered or pre-shredded cheese.
  • Use finely grated cheese.  your cheese on the finest holes – the small, prickly side of the box grater.  We want to produce powdery Parmesan that looks like what comes in the store-bought containers with the green lid.  Cheese that’s grated on larger holes will takes longer to melt and is more likely to clump.
  • Continue to whisk until cheese is melted.  Whisk until the cheese has completely melted over low heat – as long or as little time as required.
  • Thin sauce if needed.  If the pasta seems dry after it is combined with the sauce, stir in additional pasta water just a little at a time. 
  • Thicken sauce if needed.  If the sauce is still too wet/runny after you add the pasta, gently simmer just until it has reduced enough to cling to the pasta.
  • Don’t over-cook salmon.  Take care not to overcook your salmon because it will only remain buttery, juicy and tender as long as it isn’t overcooked.  It is better for salmon to be undercooked than overcooked in my opinion. Make sure to check your salmon at the early part of the doneness window, especially if your salmon is on the thin side. If your salmon is uneven like my fresh caught salmon was, you may need to remove the thin side from the oven before the much thicker side.
  • Don’t flake salmon too small.  The salmon will continue to break apart as it’s tossed in the pasta, so don’t break it apart too much initially or you’ll be left with super small pieces. You can also top the pasta with chunks of salmon if you prefer.
  • Let the pasta rest before serving. Letting the dish rest briefly before serving allows he flavors to develop and the sauce to thicken.

Salmon Pasta Variations

This Salmon Pasta recipe with its scrumptious sauce can serve as a springboard for all sorts of variations. Here are just a few ideas:

  • Swap protein:  swap the salmon with sautéed shrimp, chicken or Italian sausage.
  • Swap vegetables:  swap the broccoli for other chopped vegetables such as zucchini, bell peppers, mushrooms, corn, peas, asparagus, etc. You can also add roasted vegetables directly to the pasta at the end of cooking.
  • Add greens:  stir in spinach or kale directly into the pasta to wilt.
  • Make it spicy: sauté a pinch of red pepper flakes with the garlic for a pop of heat.
  • Sun-dried tomatoes:  replace the olive oil with oil from the sun-dried tomato jar and sauté chopped sun-dried tomatoes in the butter/olive oil for a minute or so before adding the garlic.
  • Fresh or fire roasted diced tomatoes: sauté chopped fresh Roma tomatoes in the olive oil/butter or stir in fire roasted diced tomatoes at the end of cooking and heat through.
  • Add Artichokes: sauté chopped artichoke hearts with the butter/olive oil before adding the garlic.

HOW TO STORE LEFTOVER SALMON PASTA

This Salmon Pasta will disappear in a flash but if you are fortunate to claim leftovers, they will keep for 2-3 days in an airtight container in the refrigerator.

up close view of creamy salmon pasta recipe showing how juicy the salmon is

CAN I MAKE SALMON PASTA AHEAD OF TIME?

You can completely make and assemble your Pesto Salmon Pasta ahead of time and gently warm (instructions below) or prepare elements in advance so it can come together super quickly at dinner time.  That being said, it already is a super quick meal!

  • Sauce: You can make the sauce 100% ahead of time and gently warm it over the stove with a splash of chicken broth or milk when you’re ready to use.
  • Salmon and Broccoli: You can bake the salmon and broccoli ahead of time, but I would advise against this as salmon is juiciest if only cooked once.  Instead, I recommend preparing the salmon and broccoli on the baking sheet, covering and refrigerating. Make sure to let stand at room temperature for 15 minutes before baking.
  • Fettuccine: You can cook the pasta al dente, drain with cool water and toss with a drizzle of oil to prevent it from sticking together.  Store in the refrigerator until ready to use.

HOW DO I REHEAT SALMON PASTA?

This Pesto Salmon Pasta recipe reheats well in the microwave or on the stovetop, just make sure you cook your pasta al dente initially.

  • Microwave:  Add a splash of water to your individual serving; no need to stir it in, yet.  Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through.
  • Stove:  For larger portions, reheat pasta on the stove.  You will need to add a splash of water to thin the sauce as it will have thickened in the refrigerator. 

WHAT TO SERVE WITH SALMON PASTA RECIPE?

Salmon Pasta is a show stopping entrée we love with crusty bread and a big salad.  We also love it with:

LOOKING FOR MORE SALMON RECIPES?

showing how to eat salmon pasta recipe with a fork twirling the creamy pasta

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Salmon Pasta in Lemon Garlic Cream Sauce

Salmon Pasta bathed in a creamy lemon pesto sauce is irresistibly delicious and on your table in 30 minutes! It is decadence in a bowl perfect for date night or Valentine’s Day but easy and quick enough for every day! Roast the salmon while you whisk together the easy-to-make sauce then toss it all together-then drool. The resulting Salmon Pasta with its tender, buttery chunks of salmon enveloped in decadently creamy sauce spiked with garlic, lemon juice and pesto truly tastes better than the finest restaurant at a fraction of the price and did I say less than 30 minutes already?
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

SALMON AND BROCCOLI

  • 1 pound salmon fillets
  • 1/2 tsp EACH salt, garlic powder
  • 1/4 tsp EACH paprika, onion powder, pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter cubed
  • 3 cups broccoli florets
  • 1 1/2 tablespoons olive oil

PASTA

  • 8 oz. fettuccine
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 2 tablespoons flour
  • 1 1/2 cups low sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup prepared pesto
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  • Preheat oven to 400 degrees F. Cook pasta in salted water according to package directions until al dente. Reserve 1 cup pasta water before draining pasta. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
  • Add salmon to a piece of foil skin side down and fold foil up around salmon to create a boat (don’t cover); place on a baking sheet. Rub salmon with seasonings, drizzle with lemon juice then top with butter.
  • Line the remaining pan with foil (optional for easy cleanup). Add broccoli and drizzle with 1 ½ tablespoons olive oil and sprinkle with ⅛ teaspoon salt and ⅛ teaspoon pepper. Toss to coat then spread into an even layer. Bake broccoli and salmon at 400 degrees F for 12-15 minutes or until salmon is almost opaque throughout (internal temp of 125-135 degrees F) and easily flakes with a fork.
  • Meanwhile, melt butter in olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Sprinkle in flour and cook, while stirring for 1 minute.
  • Turn heat to low and slowly whisk in chicken broth, heavy cream, pesto, and salt stirring constantly until smooth. Increase heat to medium high and bring the sauce to a simmer. Simmer until thickened, stirring often, approximately 3-5 minutes. Reduce heat to low and stir in lemon juice followed by Parmesan cheese until melted.
  • Stir pasta and broccoli into the sauce until well combined. Flake salmon into large chunks and toss with pasta (it will break up more when tossing), adding additional reserved pasta water or heavy cream if needed to reach desired consistency. Taste and season with additional salt, pepper and/or lemon juice to taste.

Notes

TIPS AND TRICKS:

This creamy Salmon Pasta recipe is quick and easy to make but here are a few tips and tricks to guarantee runaway success:
  • Use wild caught salmon. Always look for wild caught salmon (preferably Alaskan) and avoid farm-raised Atlantic salmon. Wild caught salmon includes king, coho and sockeye salmon.  King salmon is the richest tasting, but it is also the most expensive, so don’t feel like you have to buy it – the other varieties will also taste delicious.
  • Remove Salmon from the fridge:  Never cook salmon cold straight from the refrigerator otherwise it will cook unevenly. Instead, remove the fish from the refrigerator about 15 to 20 minutes before you’re ready to start cooking.
  • Dry fillets:  Pat salmon dry with paper towels before seasoning to help the seasonings stick.
  • Salt pasta water.  You should always salt your pasta water – it is the one chance you have for the flavor to penetrate the pasta and enhance the subtle pasta flavor – you can taste the difference.  Use 1 tablespoon salt for 6 quarts of water.
  • Don’t overcook pasta.    Make sure to cook your pasta just until barley al dente, meaning it has a bite, this is usually a couple minutes before the box says – so set your timer accordingly.  You want to avoid over-cooking the pasta because it will continue to cook a little when combined with the sauce.
  • How do you know when pasta is done?  The only way to know when your pasta is done is to taste it!  I remove a strand of pasta with a slotted spoon, rinse it in cool water and then taste.  Don’t be tempted to bite into pasta straight from the boiling pot-you will burn your tongue!
  • Use a large enough pot.  Use a pot that is large enough to eventually hold all of the ingredients, including the pasta, salmon and broccoli, with wiggle room to comfortable twirl and toss without whipping sauce everywhere.
  • Use freshly grated cheese.  For best results and the BEST Salmon Pasta recipe, use ONLY freshly grated Parmesan cheese.  It is much more flavorful and melts into silky oblivion unlike powdered or pre-shredded cheese.
  • Use finely grated cheese.  Grate your cheese on the finest holes - the small, prickly side of the box grater.  We want to produce powdery Parmesan that looks like what comes in the store-bought containers with the green lid.  Cheese that’s grated on larger holes will takes longer to melt and is more likely to clump.
  • Continue to whisk until cheese is melted.  Whisk until the cheese has completely melted over low heat – as long or as little time as required.
  • Thin sauce if needed.  If the pasta seems dry after it is combined with the sauce, stir in additional pasta water just a little at a time.
  • Thicken sauce if needed.  If the sauce is still too wet/runny after you add the pasta, gently simmer just until it has reduced enough to cling to the pasta.
  • Don’t over-cook salmon.  Take care not to overcook your salmon because it will only remain buttery, juicy and tender as long as it isn’t overcooked.  It is better for salmon to be undercooked than overcooked in my opinion. Make sure to check your salmon at the early part of the doneness window, especially if your salmon is on the thin side.  If your salmon is uneven like my fresh caught salmon was, you may need to remove the thin side from the oven before the much thicker side.
  • Don’t flake salmon too small.  The salmon will continue to break apart as it’s tossed in the pasta, so don’t break it apart too much initially or you’ll be left with super small pieces. You can also top the pasta with chunks of salmon if you prefer.
  • Let the pasta rest before serving. Letting the dish rest briefly before serving allows he flavors to develop and the sauce to thicken.

MAKE AHEAD

You can completely make and assemble your Pesto Salmon Pasta ahead of time and gently warm (instructions below) or prepare elements in advance so it can come together super quickly at dinner time.  That being said, it already is a super quick meal!
  • Sauce: You can make the sauce 100% ahead of time and gently warm it over the stove with a splash of chicken broth or milk when you’re ready to use.
  • Salmon and Broccoli: You can bake the salmon and broccoli ahead of time, but I would advise against this as salmon is juiciest if only cooked once.  Instead, I recommend preparing the salmon and broccoli on the baking sheet, covering and refrigerating. Make sure to let stand at room temperature for 15 minutes before baking.
  • Fettuccine: You can cook the pasta al dente, drain with cool water and toss with a drizzle of oil to prevent it from sticking together.  Store in the refrigerator until ready to use.

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24 Comments

  1. Jennifer Fulk says

    This looks so delicious We eat salmon quite often , I love it. . Jen, you might think I am crazy , but I actually prefer farm raised salmon fillets over wild caught. . They are always such thicker bigger pieces and the wild caught are always so thin and skimpy. Maybe it’s just where I shop (Stater Bros). Anyway, this looks delicious and different. Can’t wait to try- thanks!

    • Jen says

      How funny, that’s the first I’ve heard that! As long as you like what you get then that’s great! I hope you love this salmon pasta!

  2. Jell-OH Schott says

    I think I will substitute asparagus for the broccoli.

  3. Faith says

    Got this via email this morning, ran out and bought a beautiful piece of salmon and made this recipe for dinner… O.M.G. – deliciousness! This was as good, if not better, than any pasta meal we have eaten anywhere. We paired it with French bread and a wonderful wine – perfection!

    • Jen says

      YAY! I am so pleased you loved this salmon pasta so much! Thanks for making my day Faith!

  4. Sherri says

    Made this for dinner tonight and everyone loved it! I was hoping for leftovers, but nothing was left. A delicious, light pasta dish. Definitely adding this into the dinner rotation. Thank you!!!

    • Jen says

      That’s awesome Sherri! I’m thrilled it was a winner with the entire fam, thanks so much!

  5. Carol says

    I made this yesterday for Valentine’s Day dinner. My husband doesn’t like basil pesto so I substituted it with a tomato pesto. The meal was so delicious! We both loved it. And leftovers today were even better.

    • Jen says

      Thanks so much Carol, I’m so pleased you both loved it and your tomato substitute sounds delish! Happy Valentine’s Day!

  6. Traci Kenworth says

    This’ll be a nice, savory dish!

    • Jen says

      Thank you, I think you’ll love it!

  7. JennB says

    This was absolutely delicious…my family loved it! We used homemade pesto from our garden and added some toasted pine nuts before serving. Yum!!!!

    • Jen says

      mmmmm, I’m sure your homemade pesto took this salmon pasta over the top! I’m so happy you loved it Jenn!

  8. Ivonne says

    I have followed your blog for over 5yrs. This after my husband found one of your recipes that he was hoping he or I would cook. And since that recipe – we love everything you post. Top that all off as we are local to the coastal north county too as you so it’s like supporting and embracing local. This dish was another big hit and keeper.

    • Jen says

      Thank you so much for all your support Ivonne! I am honored you have been following along for so long and loving my recipes! Sending you a big hug!

  9. Doris Nelson says

    I just went to Cascade Locks and bought 2 salmon. I had to filet them myself ( a first for me) and used the “scraps” to make this recipe. Packed them together in the tin foil boat and they were perfect. So delicious. Great recipe and tips. Thank you. Can’t wait to try your other recipes.

    • Jen says

      Welcome to my site Doris! I’m so happy this salmon pasta was perfect for your leftover salmon! I hope you enjoy exploring my site and hopefully you find many new favorites!

  10. Cynthia Carosella says

    Thank you for this recipe! It was just what I was craving. Your tip about a 130*F internal temperature for the salmon is spot on. I used gf rice flour and pad Thai rice noodles which worked just fine.

    • Jen says

      You’re so welcome Cynthia! I’m so pleased it hit the spot and you were able to make it GF!

  11. Brenda Hamlett says

    Made this last night and it was amazing! There are just 3 of us, but we polished off the leftovers tonight and it was still delicious! I am not an experienced cook so I really appreciate all your extra tips!! I will definitely be making this again. I was wondering if the nutritional info is available anywhere? Thanks!

  12. HikeDineDrinkWine says

    Wonderful recipe, Jen! To make it meatless, I used fish stock instead of chicken broth (as the fish stock wasn’t low sodium, I did not add extra salt to the sauce). From what I had on hand, I used parmigiano reggiano, half & half instead of cream, and smoked paprika (which gave a smoked salmon taste to the dish). It was delicious and I’m sure it’ll be even better when I make it with the cream next time! Thanks for the recipe!

    • Jen says

      Thank you, I’m so pleased it was a winner! Thanks for the tips on making it meatless!