Creamy Pesto Salmon Pasta
Creamy salmon pasta that’s made in one dish. All the ingredients are thrown in and placed on the grill at 400. When it’s done you mash it together and it becomes a creamy pasta sauce. Add your pasta at the end.
Ingredients For Creamy Salmon Pasta
| Ingredient | Notes |
|---|---|
| Salmon | 4 skinless portions. About 6 oz each. |
| Cherry Tomatoes | 2 cups cut in half. |
| Spinach | 1 bag 8 oz. Will seem like a lot. |
| Garlic | 3 cloves minced. |
| Olive Oil | 1/4 cup. |
| Lemon Pepper | Seasoning to taste. |
| Brie Cheese | 8 oz diced. |
| Cream Cheese | 8 oz Philadelphia. |
| Heavy Cream | 3/4 cup, poured in after it comes off the grill. |
| Pesto | 2 large spoonfuls of jarred pesto. |
| Lemon | Juice of one on the whole thing. |
| Pasta | 9 oz Fettuccine. |
| Parmesan | Grated over the top when serving, with an extra squeeze of lemon. |
Amounts can be found on the recipe card.
Raw Ingredients In One Dish
All the salmon, cherry tomatoes, spinach, garlic, cheeses, olive oil, pesto and lemon go in the dish raw.
Nothing is pre-cooked. This is how it’s supposed to be. Since the brie and cream cheese will melt at such a low temp they will melt into the juices from the tomatoes and spinach creating your sauce. The salmon will cook in that sauce. No extra steps and very little that can go wrong.
The salmon helps flavor the sauce as well.
Be sure to dice your brie cheese. If you leave it as one piece it will take longer to melt.
How I Did It
Added all ingredients to my dish. Salmon, cherry tomatoes, spinach, garlic, olive oil, lemon pepper, brie, cream cheese, pesto and juice of a lemon.
Placed on the grill for 20 min at 400 degrees.
Once everything was nice and charred I mashed the salmon and poured in the heavy cream, then mixed until it created a creamy sauce.
Boil your fettuccine while that is cooking.
Add your pasta to the dish and mix thoroughly.
Top with parmesan and an extra squirt of lemon.
Times and temp on the recipe card.
Stir Vigorously
When you remove your creamy salmon pasta from the grill it will not look like a sauce.
Take a fork or spoon and mash the salmon into your sauce. Stir until the brie and cream cheese have been incorporated into your tomato and spinach juice.
It will take some work but keep mixing until your dish looks like a creamy pasta sauce. Do this before adding your fettuccine.
Author’s Notes
Right Up Your Alley
This one is perfect for dinner or even a lunch, and it’s just so fast to make.
If you’re a fan of salmon, this is right up your alley.
Miguel
Miguel’s Tips
- All raw ingredients in one dish.
- Dice your brie cheese.
- The spinach will look like too much. It isn’t.
- Stir your mixture until it’s creamy before you add your pasta.
- Make sure your pasta is finished while your creamy salmon is finishing on the grill.
Frequently Asked Questions
Can you make creamy salmon in the oven?
Yes, just use the same temp and times. You won’t get as much of that grilled char.
What kind of pasta to use?
Fettuccine was what I used. You can use whatever you want. Something flat would be ideal to grab on to the sauce.
Can you use different cheese?
The brie and cream cheese melt so any cheese that melts will work.
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- Chicken Parmesan Stuffed Bread Boat
- Parmesan Garlic Grilled Chicken Wings
- Chili Cheese Fries
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Creamy Pesto Salmon Pasta
Ingredients
Equipment
Method
- Add the salmon, cherry tomatoes, spinach, minced garlic, olive oil, lemon pepper seasoning, diced brie, cream cheese, pesto and the juice of one lemon to a large baking dish or grill safe pan. Everything goes in raw.
- Place the dish on the grill at 400°F for about 20 minutes, until the salmon is cooked through, the cheese has melted and everything is charred and bubbling. An oven works at the same temperature.
- Remove from the grill. Mash the salmon with a fork or spoon and pour in the heavy cream.
- Stir vigorously until the brie and cream cheese are fully incorporated into the tomato and spinach juices and the whole thing looks like a creamy sauce. This takes more work than you expect. Do it before the pasta goes in.
- Cook the fettuccine while the dish is on the grill so both are ready at the same time. Drain and add it straight into the sauce.
- Toss thoroughly so the sauce coats all the pasta. Serve with grated Parmesan and another fresh squeeze of lemon over the top.
