Name: Salmon in Creamy Red Pesto Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean-Inspired
Ingredients: 4 salmon fillets (about 6 oz each); Salt and black pepper to taste; 1 tablespoon olive oil; 2 cloves garlic, minced; 1/2 cup sun-dried tomato pesto (store-bought or homemade); 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; 1/4 cup chicken or vegetable broth; 1 tablespoon lemon juice; 2 tablespoons chopped fresh basil or parsley (for garnish)

Jump to Recipe·Print Recipe

If you’re searching for a showstopping yet totally fuss-free dinner, let me introduce you to Salmon in Creamy Red Pesto Sauce. This recipe ticks every box: it’s bursting with flavor from sun-dried tomato pesto, lusciously creamy, and comes together in less than half an hour. Think tender, perfectly-seared salmon fillets nestled in a silky sauce that’s equal parts zesty, cheesy, and aromatic—you’ll crave this Mediterranean-inspired dish any night of the week!

Salmon in Creamy Red Pesto Sauce Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of simple, vibrant ingredients, you’re on your way to a stunning meal. Each component brings something special, whether it’s a burst of color, irresistible creaminess, or a pop of freshness—your tastebuds are in for a treat!

Salmon fillets: Choose high-quality fillets for the juiciest, most flavorful results—skin-on or skinless both work beautifully.
Salt and black pepper: Essential for seasoning and bringing out the natural flavors of the salmon.
Olive oil: Provides a golden, flavorful sear and keeps the salmon moist.
Garlic (minced): For irresistible aromatic depth that infuses the sauce with warmth.
Sun-dried tomato pesto: The vibrant heart of this dish; use store-bought for ease or homemade for a personal touch.
Heavy cream: Delivers luxurious, velvety body to the sauce—swap for half-and-half if you prefer something lighter.
Parmesan cheese (grated): Adds rich, nutty undertones and helps the sauce thicken perfectly.
Chicken or vegetable broth: Provides moisture and enhances savory flavor; choose veggie broth for a pescatarian version.
Lemon juice: Brightens everything up and balances the richness of the sauce.
Fresh basil or parsley (chopped): Adds a fresh, herbal finish—sprinkle just before serving for instant color and flavor.

How to Make Salmon in Creamy Red Pesto Sauce

Step 1: Season and Sear the Salmon

Start by patting your salmon fillets dry and generously seasoning both sides with salt and black pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat—once it’s shimmering, place your fillets skin-side down (if using skin-on). Sear for 3 to 4 minutes per side, until they’re gorgeously golden on the outside and cooked just the way you like. Transfer the cooked salmon to a plate and set aside while you build the sauce.

Step 2: Build the Creamy Red Pesto Sauce

Lower the heat to medium and toss the minced garlic straight into the same pan, letting it sizzle and turn fragrant—this should only take about 30 seconds. Stir in the star of the show: sun-dried tomato pesto! Next, pour in the heavy cream, add the grated Parmesan cheese, and drizzle in the broth. Simmer, stirring frequently, for 2 to 3 minutes. You’ll see the sauce turn creamy and ever-so-slightly thickened, with the most inviting color.

Step 3: Brighten Things Up

Once your sauce is looking dreamy, stir in the lemon juice. This little burst of acidity livens up the entire dish and makes all those robust flavors pop.

Step 4: Finish Cooking the Salmon

Now, nestle your seared salmon fillets right back into the skillet. Spoon some of that luscious creamy red pesto sauce over the top, and let everything simmer together for another 2 to 3 minutes. This brief simmer melds the flavors and warms the salmon through perfectly.

Step 5: Garnish and Serve

Finally, shower the whole pan with plenty of chopped fresh basil or parsley. Serve your Salmon in Creamy Red Pesto Sauce hot and ready to wow—make sure to spoon extra sauce over each piece. Trust me, everyone will want more!

How to Serve Salmon in Creamy Red Pesto Sauce

Garnishes

A scattering of chopped fresh basil or parsley is all you need to make this dish look restaurant-worthy. The fresh herbs not only brighten the flavor but also add a beautiful pop of green against the creamy, ruby-hued sauce.

Side Dishes

Salmon in Creamy Red Pesto Sauce shines when served over buttery pasta, fluffy rice, or a heap of steamed veggies like broccolini or spinach. Crusty bread is also a marvelous choice, especially when you want to mop up every last drop of that irresistible sauce.

Creative Ways to Present

Try serving this dish family-style, with the salmon nestled in a large platter and a cascade of sauce and herbs on top. For a dinner party twist, you can also flake the salmon into chunks and toss it with penne or orzo—each bite becomes a little celebration of flavor!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Store your Salmon in Creamy Red Pesto Sauce in an airtight container in the refrigerator for up to 2 days. The flavors meld and deepen overnight, making your next meal just as delicious as the first.

Freezing

For maximum freshness, it’s best to freeze only the sauce rather than the cooked salmon. The creamy sauce freezes well—let it cool, pour into a freezer-safe container, and keep frozen for up to 2 months. Thaw overnight in the fridge before reheating and serving with freshly cooked salmon.

Reheating

When you’re ready to enjoy, gently reheat the salmon and sauce together in a skillet over low heat, stirring frequently. Add a splash of broth or cream if the sauce seems too thick—be careful not to overcook the salmon as it warms up.

FAQs

Can I use jarred pesto instead of homemade for the Salmon in Creamy Red Pesto Sauce?

Absolutely! Jarred sun-dried tomato pesto saves time and still delivers fantastic flavor. If you have the time and ingredients, homemade is always a treat, but store-bought works perfectly in this recipe.

Is this recipe gluten-free?

Yes, Salmon in Creamy Red Pesto Sauce is naturally gluten-free as long as your pesto and broth are free from gluten-containing ingredients. Always double-check those labels!

What can I use instead of heavy cream for a lighter sauce?

Half-and-half is a great swap for heavy cream, offering lighter texture while keeping things creamy. You can even try unsweetened almond milk blended with a touch more Parmesan for an even leaner option.

How do I know when the salmon is cooked through?

The salmon is perfectly cooked when it flakes easily with a fork and is just opaque in the center. Aim for an internal temperature of 125-130°F for moist, tender results.

Can I make this Salmon in Creamy Red Pesto Sauce ahead of time?

While best served fresh, you can sear the salmon and prepare the sauce separately ahead of time. When ready to serve, gently reheat both and finish with the final simmer to meld the flavors and heat through.

Final Thoughts

If you’re ready for a weeknight dinner that feels like something truly special, this Salmon in Creamy Red Pesto Sauce has your name all over it. I hope you’ll give it a try and watch everyone fall head over heels for its bold flavors and creamy comfort—don’t be surprised if it becomes a new staple at your table!

Salmon in Creamy Red Pesto Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 29 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Salmon in Creamy Red Pesto Sauce recipe is a flavorful and satisfying dish that is perfect for a special dinner or a quick weeknight meal. The salmon is seared to perfection and then smothered in a rich and creamy sun-dried tomato pesto sauce.

Ingredients

Scale

Salmon:

4 salmon fillets (about 6 oz each)
Salt and black pepper to taste
1 tablespoon olive oil

Creamy Red Pesto Sauce:

2 cloves garlic, minced
1/2 cup sun-dried tomato pesto (store-bought or homemade)
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 cup chicken or vegetable broth
1 tablespoon lemon juice
2 tablespoons chopped fresh basil or parsley (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Season the salmon: Season the salmon fillets with salt and pepper on both sides.
Sear the salmon: Heat olive oil in a large skillet over medium-high heat. Add the salmon and sear for 3–4 minutes per side, or until golden and cooked to your liking. Remove salmon from the skillet and set aside.
Make the sauce: Lower heat to medium and add minced garlic. Sauté for 30 seconds. Stir in sun-dried tomato pesto, heavy cream, Parmesan cheese, and broth. Simmer for 2–3 minutes until creamy. Add lemon juice and combine.
Finish the dish: Return salmon to the skillet, spoon sauce over fillets, and simmer for 2–3 minutes. Garnish with basil or parsley and serve hot over pasta, rice, or vegetables.