Creamy Pesto Salmon Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.
8 ounces Pasta
Pat the salmon fillets dry and season both sides with salt and pepper. In a large skillet over medium-high heat, add the olive oil. Once hot, add the salmon fillets and cook for 3-4 minutes per side, or until cooked through and flaky. Remove the salmon from the skillet and set aside. When slightly cooled, break the salmon into large chunks.
1 tablespoon Olive Oil, 2 Salmon Fillets, 1 teaspoon Salt, 1/2 teaspoon Pepper
In the same skillet, reduce heat to medium and add butter. Once melted, add the garlic and sauté for about 1 minute, or until fragrant.
2 tablespoons Butter, 3 cloves Garlic
Pour in the heavy cream, stirring to combine with the garlic and butter. Add the pesto and red pepper flakes (if using) and stir until the sauce is smooth and creamy. Let it simmer for 2-3 minutes, allowing it to thicken slightly.
2/3 cup Heavy Cream, 1/4 cup Pesto, 1/4 teaspoon Red Pepper Flakes
Add the cooked pasta and salmon to the skillet, tossing to coat in the creamy pesto sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Sprinkle with parmesan cheese.
1/4 cup Grated Parmesan Cheese
Remove from heat and garnish with fresh basil. Serve with lemon wedges on the side for a burst of brightness.
Fresh Basil, Lemon wedges