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This Creamy Pesto Salmon recipe is an easy and delicious dinner that comes together in under 30 minutes. Made with juicy, tender salmon and a homemade creamy pesto sauce. Perfect weeknight meal to pair with pasta or rice!

top view salmon in a creamy pesto sauce in a black skillet
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Two of my kids won’t touch any seafood. The other three kids loved this Creamy seared Pesto Salmon recipe. It 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, wholesome, and low in carbs. And don’t let any of the creamy sauce go to waste! I recommend serving it over pasta, rice, mashed potatoes, or cheesy garlic bread to soak it all up. For a low-carb option, serve it over mashed cauliflower or paired with a side salad.

Recipe Summary

  • 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!
  • 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!
Salmon cooking in a creamy pesto sauce.

Ingredients needed

Here’s everything you’ll need to make this recipe. Full measurements are listed further down below in the recipe card.

ingredients to make creamy pesto salmon dish.
  • Olive oil: For pan-searing the salmon.
  • Salmon: You’ll need 4 (6-ounce) salmon filets. I recommend high-quality wild salmon for the best flavor.
  • Salt & pepper
  • 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 to make and flavorful. You can also substitute store-bought pesto sauce.
  • To garnish: For a pop of color and freshness, I love to garnish the dish with fresh basil and lemon wedges. But it is optional.

How to make it

Salmon filets cooking in a large skillet.

Step 1: 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.

Sautéing garlic in a skillet.

Step 2: To the same preheated pan add garlic and sauté for 1 minute.

Adding cream cheese, pesto and almond milk to a large skillet.

Step 3: 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.

Creamy pesto salmon cooking in a large skillet.

Step 4: Return the salmon back to the pan and drizzle with the creamy sauce. Garnish with fresh basil and lemon wedges and serve warm.

Recipe 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. I 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.
top view samon in creamy pesto sauce in a black skillet

Frequently asked questions

What can I do to make salmon taste better?

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.

Do you eat the skin on salmon?

Even though the skin of salmon is safe to eat, I personally prefer not to. It is optional, but most people will opt out of eating the skin. For easy removal, I recommend removing it with a fork after cooking. It will come off easy when the salmon is warm.

What side of salmon do you sear first?

I recommended to sear the skin side first. Once the skin gets crisp after searing, it will be Imuch 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: If you have leftovers, store them 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.
Creamy pesto salmon topped with fresh basil and served with lemon wedges.

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5 from 3 votes

Creamy Pesto Salmon

By: Rena
Servings: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
4 salmon fillets in a creamy pesto sauce in a black skillet.
This Creamy Pesto Salmon recipe is an easy 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!

Ingredients

  • 2 teaspoons 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 ounces cream cheese
  • 1/4 cup homemade pesto sauce
  • Fresh basil, to garnish
  • 1 lemon, cut into wedges

Instructions

  • Heat the 2 teaspoons olive oil in a large skillet over medium heat. Add the 4 (6 oz) skinless salmon filets and season with Kosher salt and ground pepper. Cook for 2-4 minutes per side or until cooked through and flaky. Set aside on a plate.
    Salmon filets cooking in a large skillet.
  • To the same preheated pan, add 2 garlic cloves (minced) and sauté for 1 minute.
    Sautéing garlic in a skillet.
  • Stir in the 2/3 cup almond milk and deglaze the pan. Add the 3 ounces cream cheese and 1/4 cup homemade pesto sauce (or store-bought pesto), and stir until it incorporates and forms a creamy sauce.
    Adding cream cheese, pesto and almond milk to a large skillet.
  • Return the salmon to the pan and drizzle with the creamy sauce. Garnish with Fresh basil and wedges of 1 lemon and serve warm.
    Creamy pesto salmon cooking in a large skillet.

Video

Notes

  • Storing leftovers: While salmon is best served immediately if you have leftovers, store them in an airtight container in the refrigerator for up to 4 days.
  • How to reheat: Reheat leftovers in a skillet over medium heat or the microwave in 20-second increments until heated all the way through.

Nutrition

Serving: 1servingCalories: 410kcalCarbohydrates: 6gProtein: 36gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 116mgSodium: 414mgPotassium: 905mgFiber: 1gSugar: 2gVitamin A: 672IUVitamin C: 15mgCalcium: 126mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, Iโ€™m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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5 from 3 votes (3 ratings without comment)

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