Pan roasted salmon/lentil pasta, green pesto and roasted fennel
Pan roasted salmon/lentil pasta, green pesto and roasted fennel

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, pan roasted salmon/lentil pasta, green pesto and roasted fennel. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Pan roasted salmon/lentil pasta, green pesto and roasted fennel is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Pan roasted salmon/lentil pasta, green pesto and roasted fennel is something that I’ve loved my entire life.

For the salmon: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers. To prepare the lentil stew, heat the olive oil in a large pot.

To get started with this particular recipe, we have to prepare a few components. You can have pan roasted salmon/lentil pasta, green pesto and roasted fennel using 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Pan roasted salmon/lentil pasta, green pesto and roasted fennel:
  1. Take 300 g salmon fillet skin on
  2. Take 170 g red lentil pasta
  3. Get 2 fennel
  4. Prepare 50 g spinach
  5. Make ready 20 g pine nuts
  6. Make ready 1 clove garlic
  7. Prepare 15 ml olive oil
  8. Take 20 g parmesan
  9. Take 2 tbsp lemon
  10. Get 1 pinch salt
  11. Make ready 1 pinch black pepper
  12. Prepare 1 tbsp rapeseed oil
  13. Make ready 1 pinch ground nutmeg

Season salmon pieces with salt and pepper. Place salmon in skillet skin side down. Cook without moving, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until skin is golden. Wake Up Call Fennel Salmon with Blistered GrapesSeconds.

Instructions to make Pan roasted salmon/lentil pasta, green pesto and roasted fennel:
  1. Prepare all of the ingredients. Using a knife scale the salmon. Cut the salmon into two 150 g fillets. Grade the parmesan finally. Prep the fennel by quartering it and cutting the core out (the hard and firm part of it). Wash the fennel, spinach and basil.
  2. Place prepped fennel on the roasting tray in the pre heated oven at 180 °C. It should take about 20 min to roast it.
  3. Using the kitchen towel dry off the salmon skin. Heat up the frying pan (with the metal handle) with a little bit of cooking oil. Pan needs to be smoking hot. Place the salmon on the pan skin down. Sprinkle the salmon with the salt. Sear the fish for about 30 - 40 sec on medium/high heat just from one side then place the pan into the oven keeping it 180 °C. It should take about 15 min to cook it.
  4. In the meantime on the dry frying pan toast the pine nuts. Do it on low heat until golden/golden brown. Add chopped garlic to it toward the end and cook it for few seconds
  5. Place the pine nuts, garlic, spinach, nutmeg, 1 tbsp lemon and olive oil into the food processor.
  6. In a medium pot bring water to the boil. Add pinch of salt to it
  7. It's all about timings now. Throw pasta into the boiling water when salmon is in the oven for about 10 min. It takes 6 min to cook the pasta.
  8. When pasta is nearly ready(5 min after throwing into the water) using ladle take about 100 ml of pasta water and add it to the food processor. Blend it. Season it with salt and black pepper.
  9. When pasta is ready drain the water off. Bring pasta back to the pot and mix it with the pesto sauce.
  10. Serve

Cook without moving, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until skin is golden. Wake Up Call Fennel Salmon with Blistered GrapesSeconds. Roasted the fennel and onion ahead of time. Salmon pasta uses delicious fresh green herbs to make a rich and luscious green goddess sauce. This idea originally began as a recipe for a weird, pseudo Asian-ified salmon with green goddess Just pan-sear some chicken breasts and slice them, or even shred the meat from a store-bought.

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