Salmon Penne with Basil Pesto Cream Sauce Artichokes and Asparagus
Elevate your pasta night with this rich and flavorful Salmon Penne with Basil Pesto Cream Sauce, featuring tender asparagus and artichoke hearts. This dish combines perfectly cooked salmon fillets with al dente penne pasta, all coated in a luscious, silky cream sauce infused with basil pesto, Parmesan cheese, and a splash of zesty lemon. The crisp asparagus and tangy artichoke hearts add vibrant texture and flavor, making every bite utterly irresistible. Ready in just 40 minutes, this recipe is perfect for a weeknight dinner or a special occasion. Garnished with fresh basil and extra Parmesan, it’s a restaurant-quality meal that’s sure to impress. Keywords: salmon penne, basil pesto cream sauce, asparagus, artichokes, easy pasta recipes, seafood pasta.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 12 oz Salmon fillets (skinless)
- 8 oz Asparagus spears (trimmed and cut into 2-inch pieces)
- 1 cup Artichoke hearts (drained and quartered)
- 1 cup Heavy cream
- 0.33 cup Basil pesto (store-bought or homemade)
- 0.25 cup Parmesan cheese (grated)
- 3 cloves Garlic (minced)
- 2 tbsp Olive oil
- 1 tbsp Butter
- 1 tsp Salt
- 1 tsp Black pepper
- 0.25 tsp Red pepper flakes
- 1 whole Lemon (juiced and zested)
- 2 tbsp Fresh basil leaves (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Season the salmon fillets with salt, black pepper, and a squeeze of lemon juice.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the salmon fillets and cook for 3-4 minutes per side, or until cooked through and slightly crisp on the outside. Remove from the pan and set aside, covering loosely with foil to keep warm.
In the same skillet, add the remaining olive oil and butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Add the asparagus pieces to the skillet and cook for 3-4 minutes, stirring occasionally, until tender-crisp. Stir in the artichoke hearts and cook for another 2 minutes. Remove the vegetables from the skillet and set aside.
Reduce the heat to low, and in the same skillet, add the heavy cream and basil pesto. Stir well to combine and bring to a gentle simmer.
Stir in the grated Parmesan cheese, lemon zest, and red pepper flakes. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, to reach your desired consistency.
Add the cooked penne pasta, asparagus, and artichokes back into the skillet, tossing gently to coat in the sauce. Flake the cooked salmon into large chunks and gently fold them into the pasta.
Taste and adjust seasoning with additional salt, black pepper, or a squeeze of lemon juice, if needed.
Serve the Salmon Penne with Basil Pesto Cream Sauce hot, garnished with fresh basil leaves and additional grated Parmesan, if desired.
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 21.3 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1104 mg | 48% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 3.4 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 263 mg | 20% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
