When you’re looking for a dish that feels fancy but takes less than half an hour, Salmon in Creamy Red Pesto Sauce is a glorious answer. Imagine tender, golden salmon fillets nestled in a velvety sauce bursting with the deep flavors of sun-dried tomato pesto, rich cream, garlicky undertones, and a hint of bright basil. This recipe dances elegantly between Italian-inspired comfort food and a weekday dinner miracle, thanks to simple techniques and lots of bold, joyful flavors in every bite.
Ingredients You’ll Need
Gathering your ingredients is a breeze — just a handful of fresh items paired with pantry staples, yet every one of them makes a difference. From the buttery salmon and luscious heavy cream to the tangy pop of red pesto, each component layers on taste and adds its own magic, whether it’s color, aroma, or that crave-worthy bite.
- Salmon Fillets: Choose fillets with the skin on for the best sear and to lock in moisture.
- Salt and Black Pepper: A good seasoning is the foundation for turning each fillet into something memorable.
- Olive Oil: Helps achieve that perfect golden crust on the salmon while providing subtle richness.
- Butter: Adds a glossy silky touch to the sauce, making it impossibly smooth.
- Garlic (minced): Fresh garlic brings a warm, aromatic backbone to the dish.
- Sun-dried Tomato Pesto (Red Pesto): The star of the sauce, giving depth and a gentle tangy-sweet balance.
- Heavy Cream: Turns the sauce dreamy and lavish, coating every bite.
- Grated Parmesan Cheese: Adds saltiness and umami richness — freshly grated is best!
- Crushed Red Pepper Flakes (optional): Adds a flicker of heat if you like a little tingle.
- Lemon Juice: Brightens everything, keeping the sauce from feeling too heavy.
- Chopped Fresh Basil: Invigorates with freshness and brings out the Italian flair — plus, it looks beautiful.
How to Make Salmon in Creamy Red Pesto Sauce
Step 1: Season the Salmon
Start by patting the salmon fillets dry, then generously season both sides with salt and black pepper. This small detail primes the surface for a gorgeous crust and ensures every bite is full of flavor.
Step 2: Sear the Salmon
In a large skillet, warm the olive oil over medium heat. Add the salmon skin-side up, letting it sizzle and form a rich, golden crust for 3 to 4 minutes. Carefully flip and cook for another 2 to 3 minutes until just cooked through (don’t overcook — you want juicy, flaky salmon!). Transfer the fillets to a plate and keep them warm.
Step 3: Create the Aromatic Base
Reduce the heat to medium-low and add the butter to the same skillet. Once melted and foamy, toss in the minced garlic. Sauté for about a minute until fragrant — watch closely so it doesn’t burn; you want mellow, sweet garlic, not bitter.
Step 4: Build the Sauce
Mix in the sun-dried tomato pesto, letting it warm for about 1–2 minutes and bloom in the butter and garlic. Pour in the heavy cream and stir to combine, bringing the mixture to a gentle simmer. Sprinkle in the Parmesan and optional red pepper flakes, if you’re after a mild kick. Let the sauce thicken and become glossy, which takes around 3–4 minutes.
Step 5: Brighten and Finish
Stir in the lemon juice and chopped basil, giving the sauce a final flourish of freshness. Now, carefully nestle the cooked salmon fillets back into the pan, spooning that luscious sauce over each piece. Let everything simmer gently for another minute or two, just until the salmon is heated through and completely cloaked in creamy red pesto sauce. You’re done!
How to Serve Salmon in Creamy Red Pesto Sauce
Garnishes
A generous scatter of chopped fresh basil makes each plate pop with color and a burst of zest. If you’re feeling extra, a bit of grated Parmesan cheese or a twist of lemon zest over the top will bring even more flavor and brightness.
Side Dishes
This salmon absolutely loves to be served alongside twirls of pasta, fluffy rice, or buttery mashed potatoes — they soak up every dreamy drop of sauce. For a lighter touch, try steamed green beans, sautéed spinach, or a crisp salad to round out the meal.
Creative Ways to Present
For entertaining, try plating the salmon fillets over a bed of creamy polenta and drizzling the sauce over everything. Or slice the cooked salmon and serve family-style in a wide dish, adorned with pools of sauce and a cascade of basil. A handful of blistered cherry tomatoes or toasted pine nuts on top add color and texture.
Make Ahead and Storage
Storing Leftovers
If you end up with leftover Salmon in Creamy Red Pesto Sauce, let it cool completely. Store the salmon and sauce together in an airtight container in the refrigerator for up to two days. The flavors may become even richer after a night in the fridge!
Freezing
The creamy sauce has dairy, so freezing isn’t always ideal (it can sometimes separate). However, if you must, you can freeze the cooled salmon and sauce in a well-sealed, freezer-safe container for up to one month. Thaw overnight in the refrigerator before reheating gently.
Reheating
Warm leftovers in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if it’s thickened too much in the fridge. Take care not to overcook the salmon as it reheats — gentle heat keeps it juicy and prevents the sauce from splitting.
FAQs
Can I use jarred red pesto for Salmon in Creamy Red Pesto Sauce?
Absolutely! High-quality jarred sun-dried tomato pesto is a huge time saver and works beautifully for this recipe. If you have a favorite brand, use that, or make your own if you’re in the mood for homemade.
What can I use instead of heavy cream?
If you’d prefer a lighter option, half-and-half or even whole milk can substitute, though the sauce will be thinner and less rich. For a dairy-free version, canned coconut cream can add similar richness and body.
Is this recipe suitable for meal prep?
Salmon in Creamy Red Pesto Sauce is definitely meal prep-friendly for busy weeks. Cook the salmon and sauce, store them separately, and combine when reheating for the best texture and flavor.
What kind of salmon works best in this recipe?
Fresh, center-cut salmon fillets are ideal, but you can certainly use frozen (thawed) fillets as well. If you prefer, steelhead trout or even cod will work using the same method and sauce.
Can I make this dish spicy?
You sure can! The crushed red pepper flakes add a moderate warmth, but you can add more according to your taste, or even stir in a touch of hot sauce for extra fire.
Final Thoughts
Salmon in Creamy Red Pesto Sauce is proof that bold, beautiful flavors don’t have to mean extra effort. Whether you’re serving guests or just treating yourself, this dish has a way of making any meal feel special. Give it a try and enjoy every irresistible, saucy bite — you’ll come back to this recipe again and again!
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Salmon in Creamy Red Pesto Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Non-Vegetarian
Description
Indulge in a luxurious yet simple dish with this recipe for Salmon in Creamy Red Pesto Sauce. Tender salmon fillets are pan-seared to perfection and then smothered in a rich and flavorful sauce made with sun-dried tomato pesto, cream, and Parmesan cheese. Finished with a hint of basil and lemon, this dish is sure to impress your taste buds.
Ingredients
Salmon:
- 4 salmon fillets (about 6 oz each)
- Salt and black pepper to taste
- 1 tablespoon olive oil
Creamy Red Pesto Sauce:
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 1/2 cup sun-dried tomato pesto
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh basil (plus more for garnish)
Instructions
- Season the salmon: Season salmon fillets with salt and pepper on both sides.
- Sear the salmon: In a large skillet over medium heat, sear salmon fillets skin-side up for 3–4 minutes until golden, then flip and cook another 2–3 minutes until just cooked through. Remove salmon from the pan and set aside.
- Prepare the sauce: In the same skillet, melt butter over medium-low heat. Add minced garlic and sauté for 1 minute. Stir in sun-dried tomato pesto and cook for 1–2 minutes. Pour in heavy cream and simmer gently. Add Parmesan cheese and red pepper flakes, cooking until the sauce thickens. Mix in lemon juice and basil.
- Combine salmon and sauce: Return the salmon to the skillet, spooning the sauce over the fillets. Simmer briefly to heat through. Garnish with fresh basil and serve warm.
Notes
- Serve over pasta, rice, or mashed potatoes for a complete meal.
- You can substitute half-and-half for heavy cream for a lighter version.
- Store leftovers in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 510
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 36 g
- Saturated Fat: 17 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 125 mg
