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This Creamy Pesto Salmon recipe is an easy, healthy, and delicious dinner that comes together in under 30 minutes. Made with juicy, tender salmon and a homemade creamy pesto sauce, it’s the perfect weeknight meal to pair with pasta or rice!
Creamy Pesto Salmon is one of those meals that looks and tastes like something you might order in a fancy restaurant, but it’s made in less than 30 minutes with very simple ingredients.
This dish is naturally gluten-free, low in carbs, and keto-friendly. And don’t let any of the creamy sauce go to waste! We recommend serving this salmon over pasta, rice, mashed potatoes, or garlic bread to soak it all up. For a low-carb option, serve it over mashed cauliflower or paired with a side salad or roasted vegetables.
Why you should make this seared salmon recipe
- Quick & easy: There are only a few steps to get this pesto salmon skillet on your plate and it’s ready in less than 30 minutes! As an added plus, only one pan is necessary. That means clean-up is a cinch!
- Healthy: Salmon offers many vitamins, minerals, Omega-3 fatty acids, and other nutrients. Pesto is also a good source of healthy fats and vitamins, so the whole recipe has lots of great nutrition.
- So delicious: Perfectly flaky salmon nestled in a silky cream and pesto sauce is pure comfort food. It’s a tasty combination that you will absolutely love!
Ingredients needed
Here’s everything you’ll need to make a delicious pesto salmon dinner:
- Olive oil: For pan-searing the salmon.
- Salmon: You’ll need 4 (6-ounce) salmon filets. We recommend high-quality, wild salmon for maximum nutrition and flavor.
- Salt & pepper: To season the salmon filets.
- Garlic: To flavor the dish.
- Almond milk: The base of the creamy pesto sauce. Feel free to use any milk variety.
- Cream cheese: To make the sauce perfectly rich and creamy.
- Pesto: This homemade pesto recipe is easy, healthy, and really flavorful. You can also substitute store-bought pesto sauce.
- To garnish: For a pop of color and freshness, we love to garnish the dish with fresh basil and lemon wedges.
How to make this recipe
- Cook the salmon: Heat the oil in a large skillet over medium heat. Add the salmon and season with salt and pepper. Cook for 2-4 minutes per side, or until cooked through and flaky. Set aside on a plate.
- Make the cream sauce: To the same preheated pan add garlic and sauté for 1 minute. Stir in the almond milk and deglaze the pan. Add the cream cheese and pesto sauce, and stir until it incorporates and forms a creamy sauce.
- Add salmon to creamy pesto sauce: Return the salmon back to the pan and drizzle with the creamy sauce. Garnish with fresh basil and lemon wedges and serve warm.
Expert Tips
- Purchasing salmon: To find high-quality wild-caught salmon, check the seafood counter of your grocery store. This is a great option because you know it’s fresh and you’ll be able to select filets of similar size.
- Cooking the salmon: The salmon filets will need to be seared in the pan for about 4 to 8 minutes. The cooking time will vary depending on how thick the filets are and how well done you like your salmon. To accurately check the temperature, use an instant-read thermometer inserted into the thickest part of the filet. We recommend cooking to an internal temperature of 130ºF.
- Checking for doneness: If you don’t have a thermometer to check the temperature, simply insert a knife or fork into the thickest part of the filet. When fully cooked, the salmon will flake a bit and will still look a little translucent in the center, but it should not look red or raw.
Frequently asked questions
For best results, season the salmon with salt and pepper before cooking to make sure it has plenty of flavors. Also, be sure to not overcook the salmon.
The skin is known to be rich in nutrients and is considered safe to eat. It is optional, but most people will opt out of eating the skin. For easy removal, we recommend removing it with a fork after cooking. It will come off easy when the salmon is warm.
It is always recommended to sear the skin side first. Once the skin gets crisp after searing, it will be much easier to flip the salmon filet without the salmon breaking off or falling apart. If the salmon filet is skinless, it doesn’t matter which side you cook first.
Storage recommendations
- Storing leftovers: While salmon is best served immediately if you have leftovers, store in an airtight container in the refrigerator for up to 4 days.
- How to reheat: Reheat leftovers in a skillet over medium heat or in the microwave in 20-second increments until heated all the way through.
More delicious salmon recipes
- Honey Glazed Air Fryer Salmon
- Easy Baked Honey Mustard Salmon
- Creamy Tuscan Salmon
- Lemon Dill Salmon Pasta Salad
- Easy Salmon Patties
- Chili Salmon Zucchini Noodles
- Southwest Salmon Bowls
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Creamy Pesto Salmon
Ingredients
- 2 tsp olive oil
- 4 (6 oz) skinless salmon filets
- Kosher salt and ground pepper, to taste
- 2 garlic cloves, minced
- 2/3 cup almond milk
- 3 oz cream cheese
- 1/4 cup homemade pesto sauce
- Fresh basil, to garnish
- 1 lemon, cut into wedges
Instructions
- Heat the oil in a large skillet over medium heat. Add the salmon and season with salt and pepper. Cook for 2-4 minutes per side, or until cooked through and flaky. Set aside on a plate.
- To the same preheated pan add garlic and sauté for 1 minute. Stir in the almond milk and deglaze the pan. Add the cream cheese and pesto sauce, and stir until it incorporates and forms a creamy sauce.
- Return the salmon back to the pan and drizzle with the creamy sauce. Garnish with fresh basil and lemon wedges and serve warm.
Video
Notes
- Storing leftovers: While salmon is best served immediately if you have leftovers, store in an airtight container in the refrigerator for up to 4 days.
- How to reheat: Reheat leftovers in a skillet over medium heat or in the microwave in 20-second increments until heated all the way through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
