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pesto salmon alfredo square

Pesto Salmon Alfredo

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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 4
Calories 625 kcal

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 tbsp 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 tbsp 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 tsp dried oregano, 1 tsp 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.

Notes

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.

Nutrition

Calories: 625kcalCarbohydrates: 55gProtein: 35gFat: 28g
Keyword air fryer salmon, alfredo pasta, autumn pasta, easy salmon recipe, pesto alfredo, pesto salmon, salmon alfredo
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