Step into the world of spring’s vibrant embrace as you indulge in a mouthwatering culinary celebration that is simply exquisite – an enchanting fusion of flavors captured in every bite of our delightful pasta with pesto salmon, where the tantalizing essence of spring herbs dances harmoniously with the succulent allure of perfectly cooked salmon.
If you’re not a fan of salmon, you have room to play around. Swap it with chicken, using seared chicken slices or pulled meat from a ready-made rotisserie chicken. Going meat-free? Your dish would still be a tempting pasta lavished in a rich, herby pesto sauce, harmoniously balanced by the subtle sweetness of peas – an ideal vegetarian indulgence.
Necessities for This Springtime Creation
- A cup of freshly chopped basil and parsley each
- Half a cup each of freshly cut dill and chives
- 2 spring onions, sliced into 1-inch chunks
- 3 tablespoons of stemless tarragon leaves
- Juice of half a lemon
- ½ teaspoon of table salt
- ¼ teaspoon of coarsely ground black pepper (additional as needed)
- ½ cup of top-quality extra virgin olive oil (plus an extra 2 tablespoons)
- 1½ pounds of salmon fillet (approximately 680g)
- 1 pound of dry fettuccine
- 2 tablespoons of unsalted butter
- 6 cloves of garlic, minced
- ⅓ cup of drained and coarsely chopped capers
- 1 cup of whipping cream
- 2 cups of frozen peas
- Zest from a full lemon
- Start with the green goddess pesto. Gather the basil, parsley, dill, chives, spring onions, tarragon, lemon juice, salt, black pepper, and olive oil in your dependable food processor. Whirl them around until you have a smooth, homogenous mixture, don’t forget to scrape the bowl occasionally.
- Preparing the salmon, wash it, pat it dry and season with a sprinkle of salt. Warm two tablespoons of olive oil in a heavy-duty cast-iron skillet over a medium-high flame. Sear the salmon until it’s done on both sides, about 5-6 minutes on each side, the actual time may vary depending on the thickness and your preference for how it’s done. Once it’s to your liking, move it to a plate and use two forks to break the salmon into chunky flakes.
- Get a pot of salted water boiling and cook the pasta following the package directions until it reaches al dente.
- As the pasta cooks, melt butter in a large skillet over medium-high heat. Add the minced garlic. Once the garlic turns a golden brown, stir in the capers. Reduce the heat to a slow simmer and mix well. Follow with the whipping cream, and then the peas. Stir around to evenly heat the peas.
- Now, let’s bring everything together! Transfer the cooked pasta into the skillet, stirring it well to make sure the pasta is doused evenly with the creamy sauce. Add your prepared pesto and blend well to distribute. Complete the dish with flaked salmon, a sprinkle of additional black pepper as desired, and a sprinkle of lemon zest.
Our Savoring Spring Pasta with Pesto Salmon is a masterful orchestra of flavors, capturing the very soul of the season, and offering a unique culinary journey. Enjoy this wholesome, flavorful feast that seamlessly blends health and taste.