If you’re looking for the perfect pesto salmon Alfredo recipe, this is it. It’s rich, creamy, and packed with bold, fresh flavors that balance beautifully. The flaky salmon pairs perfectly with the garlicky, herby pesto and velvety Alfredo sauce, making this a go-to weeknight dinner or a dish to impress guests.
Pesto salmon Alfredo is the ultimate fusion of creamy comfort food and fresh Mediterranean flavors. The rich Alfredo sauce perfectly complements the herby pesto and tender salmon, creating a balanced, indulgent dish that feels restaurant-quality but is easy to make at home. Ideal for weeknight dinners or entertaining, this recipe delivers bold flavor with minimal effort. With simple ingredients and quick cooking methods, it’s a guaranteed crowd-pleaser every time.
This was inspired by my honey musard chicken alfredo, I love trying different proteins and combinations with this delicious sauce! Similar recipes include my garlic parmesan steak pasta and for another salmon pasta dish try my nduja salmon pasta.
Ingredients
Pasta - Choose any pasta you love. I personally like using fettuccine or tagliatelle because they cling beautifully to the creamy Alfredo sauce. However, penne or rigatoni also work well if you prefer something bite-sized.
Salmon - Using skinless salmon fillets ensures the fish cooks evenly and blends seamlessly into the pasta. Coating the salmon in pesto before cooking not only locks in moisture but also infuses it with bold, herby flavors that take this pesto salmon Alfredo to the next level.
Pesto - Pesto is the star of this recipe. I love using a good-quality basil pesto for its vibrant color and intense flavor. It adds richness, freshness, and a pop of brightness to the creamy Alfredo base. I also like to drizzle a little extra pesto on top just before serving for an extra punch.
Butter - Butter forms the foundation of the Alfredo sauce, adding richness and a silky texture. It also helps sauté the shallots and garlic, bringing out their natural sweetness.
Shallot - I like to use shallots instead of regular onions because they’re milder and slightly sweeter. They add depth without overpowering the delicate pesto and salmon flavors.
Garlic - Fresh garlic is essential in a pesto salmon Alfredo recipe. It enhances the pesto’s herbaceous notes and complements the creamy sauce beautifully.
Dried Oregano & Smoked Paprika - These spices add subtle warmth and complexity. I love the hint of smokiness from paprika combined with the earthy depth of oregano. It makes the Alfredo sauce taste more layered and interesting.
Double Cream - For the creamiest Alfredo sauce, double cream is a must. It creates that luxurious, velvety texture you want in a pesto salmon Alfredo.
Chicken Stock - I use chicken stock to thin out the sauce slightly while adding extra savory flavor. It keeps the Alfredo base from becoming too heavy while balancing richness with depth.
Parmesan Cheese - Freshly grated Parmesan is essential here. It melts into the sauce, creating that classic Alfredo creaminess. I always recommend grating it fresh rather than using pre-shredded cheese for the best flavor and texture.
Lemon - The zest and juice of a lemon brighten up the entire dish, cutting through the richness and tying everything together. It’s my secret weapon for balancing the creamy sauce in pesto salmon Alfredo recipes.
Fresh Parsley (Optional) - I like adding chopped fresh parsley for a final burst of freshness. It also makes the dish look extra vibrant when plated.
See recipe card for quantities.
Instructions
- Step 1: Chop the salmon into bite-sized pieces and toss them in pesto until fully coated. Air fry at 200°C (390°F) for about 15 minutes, flipping halfway, until the salmon is golden and perfectly cooked. If you prefer the oven, roast at 220°C (200°C fan) / 425°F for 18 to 20 minutes. Once the salmon is cooking, bring a large pot of salted water to a boil and cook your pasta according to package instructions.
- Step 2: Meanwhile, In a large pan, melt the butter over medium heat. Add the finely chopped shallot and cook until soft and translucent. Stir in the garlic and cook for another minute until fragrant. Add oregano, smoked paprika, and a good pinch of salt and black pepper. Pour in the double cream and chicken stock, stirring well to combine. Lower the heat and let it gently simmer for 5 to 7 minutes until the sauce thickens slightly.
- Step 3: Stir in the Parmesan, parsley, lemon zest, and lemon juice, letting the cheese melt fully into the sauce. Adjust seasoning if needed. Add the drained pasta to the sauce and toss gently for 1 to 2 minutes until fully coated and glossy. If the sauce feels too thick, add a splash of reserved pasta water.
- Step 4: Plate the creamy pasta, top with the hot pesto-coated salmon, and finish with a drizzle of extra pesto.
Hint: For the best pesto salmon Alfredo, avoid overcooking the salmon. Whether you air fry or roast, check for doneness a minute or two early. Perfect salmon should flake easily but remain moist and tender inside. Pre-coating with pesto also helps seal in flavor and keeps the fish juicy.
Substitutions
Pasta - Use fettuccine or tagliatelle for a classic Alfredo feel, or swap with penne for a chunkier bite. For a lighter option, try courgetti (zoodles) or spaghetti squash.
Salmon - Replace with cod or haddock for a milder fish, prawns for a quicker cook, or chicken breast for a different protein while keeping the same creamy Alfredo base.
Pesto - Use sun-dried tomato pesto for a tangy, rich flavor or rocket (arugula) pesto for a peppery twist. For a nut-free option, choose a seed-based pesto.
Butter - Swap with olive oil for a lighter, dairy-free alternative or ghee for a richer, nutty undertone in your pesto salmon Alfredo sauce.
Shallot - Use half a small onion for a stronger, sweeter flavor or spring onions (scallions) for a milder, fresher taste.
Garlic - Replace fresh garlic with garlic powder for convenience or roasted garlic for a deeper, caramelized sweetness in the Alfredo sauce.
Dried Oregano - Use Italian seasoning for a more herby blend or fresh oregano for a brighter, punchier taste.
Smoked Paprika - Substitute with sweet paprika for a milder note or chili powder if you want a little extra heat in your pesto salmon Alfredo.
Sea Salt & Black Pepper - Use garlic salt for extra flavor or white pepper for a slightly milder, earthier spice profile.
Double Cream - Swap with single cream for a lighter sauce or mascarpone for a thicker, more indulgent Alfredo texture. For a dairy-free version, use coconut cream.
Chicken Stock - Use vegetable stock for a vegetarian twist or seafood stock to deepen the flavor if you’re keeping the salmon.
Parmesan Cheese - Replace with Pecorino Romano for a saltier kick or Grana Padano for a slightly milder, creamier finish. For dairy-free, try nutritional yeast.
Lemon - Swap fresh lemon juice with lime for a subtle twist or white wine vinegar for brightness without citrus.
Fresh Parsley - Replace with fresh basil for a more aromatic finish or chives for a delicate, oniony freshness on top of your pesto salmon Alfredo.
Variations
Spicy Pesto Salmon Alfredo - Add red pepper flakes or fresh chili to the sauce for a fiery kick. The heat pairs beautifully with the creamy Alfredo base and rich salmon flavor.
Sun-Dried Tomato Pesto Salmon Alfredo - Swap traditional basil pesto for sun-dried tomato pesto for a tangier, slightly sweet twist that enhances the salmon’s richness.
Lemon Herb Pesto Salmon Alfredo - Add extra lemon juice and zest along with fresh basil and dill for a brighter, zippier version of this pesto salmon Alfredothat’s lighter and fresher.
Equipment
Storage
Leftover pesto salmon Alfredo stores well but needs proper handling to maintain its flavor and texture. First, allow the pasta and salmon to cool completely before transferring to an airtight container. Refrigerate within two hours of cooking to keep everything fresh. The pasta and salmon will keep in the fridge for up to 3 days.
When reheating, avoid microwaving the salmon directly as it can dry out. Instead, reheat the pasta and sauce gently on the stovetop over low heat, adding a splash of milk, cream, or reserved pasta water to restore creaminess. Once warmed, top with the salmon, gently flaking it into the sauce.
If you’d like to freeze, store the pasta and salmon separately. Freeze the salmon for up to 2 months and the sauce-coated pasta for up to 1 month. Defrost overnight in the fridge and reheat slowly for the best results.
Top Tip
For an elevated pesto salmon Alfredo, reserve a spoonful of pesto and stir it into the sauce right before serving instead of cooking it all the way through. This keeps the pesto’s flavors bright and fresh, giving the dish a burst of herby aroma and vibrant green color.
FAQ
Yes, salmon and pesto are a perfect match. The rich, buttery flavor of salmon pairs beautifully with the fresh, herby notes of pesto. The combination creates a balanced, flavorful dish, which is why pesto salmon Alfredo is so popular and incredibly delicious.
Serve pesto salmon with creamy pastas like pesto salmon Alfredo, roasted vegetables, garlic bread, or a fresh green salad. Light sides balance the richness of the dish while adding texture and freshness, making the overall meal satisfying without feeling too heavy.
Absolutely. Pesto pairs wonderfully with many types of fish, especially salmon, cod, and trout. Its fresh, garlicky, and herby flavors enhance the delicate, buttery qualities of the fish, making pesto salmon Alfredo a perfect example of this flavor combination done right.
Related
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Dinner
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Recipe
Pesto Salmon Alfredo
Equipment
- Large skillet
- Pasta pot
Ingredients
- 300 g pasta of your choice
- 4 salmon fillets skin removed
- 2 tablespoon pesto plus extra for drizzling
- 1 tablespoon butter
- 1 shallot finely chopped
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Sea salt and black pepper to taste
- 120 ml double cream
- 200 ml chicken stock
- 30 g freshly grated Parmesan
- 1 lemon zested and juiced
- A small handful of chopped fresh parsley optional
Instructions
- Chop the salmon into bite-sized pieces and toss them in pesto until fully coated. Air fry at 200°C (390°F) for about 15 minutes, flipping halfway, until the salmon is golden and perfectly cooked. If you prefer the oven, roast at 220°C (200°C fan) / 425°F for 18 to 20 minutes. Once the salmon is cooking, bring a large pot of salted water to a boil and cook your pasta according to package instructions.4 salmon fillets, 2 tablespoon pesto, 300 g pasta of your choice
- Meanwhile, In a large pan, melt the butter over medium heat. Add the finely chopped shallot and cook until soft and translucent. Stir in the garlic and cook for another minute until fragrant.1 tablespoon butter, 1 shallot, 2 garlic cloves
- Add oregano, smoked paprika, and a good pinch of salt and black pepper. Pour in the double cream and chicken stock, stirring well to combine. Lower the heat and let it gently simmer for 5 to 7 minutes until the sauce thickens slightly. Stir in the Parmesan, parsley, lemon zest, and lemon juice, letting the cheese melt fully into the sauce. Adjust seasoning if needed.1 teaspoon dried oregano, 1 teaspoon smoked paprika, Sea salt and black pepper, 120 ml double cream, 200 ml chicken stock, 30 g freshly grated Parmesan, 1 lemon, A small handful of chopped fresh parsley
- Add the drained pasta to the sauce and toss gently for 1 to 2 minutes until fully coated and glossy. If the sauce feels too thick, add a splash of reserved pasta water. Plate the creamy pasta, top with the hot pesto-coated salmon, and finish with a drizzle of extra pesto.
