This salmon pasta with green goddess pesto dressing is delicious. From the time, I first tried it in our Green Goddess Salmon Burgers, I have been utterly taken with it. It’s easy to see why. Basil, parsley, dill, tarragon, chive, and scallion, are some of the best and tastiest herbs available, all combined into one delectable sauce.
OF COURSE, it’s good.
Thus, I have merely been passing the time till I came up with an original recipe for green goddess dressing. And now that spring has arrived, I don’t have to worry about going broke making this most delicious of sauces because all the herbs are back in full bloom, and you can acquire a substantial bunch for not too much cash.
Inspired by our Crispy Scallion Ginger Salmon, this dish was at first conceived as a recipe for a strange, pseudo-Asian-ified salmon with green goddess herbs. This Salmon Pasta with Green Goddess Pesto was originally a different dish, but it was shot down rather severely by the peanut gallery.
I’m thrilled that it did because I’ve found my new favorite food. Like. While chewing it, the thought that it had originated in my mind brought me immense happiness. In other words, it was that excellent. There was actual patting of backs. It was fantastic; I thoroughly enjoyed it. The feedback from the family was quite positive. There is no question that it will happen again, perhaps even more than once, this summer.
There will be moments when you have bad ideas. However, sometimes even the most worthless crumbs can grow into something magnificent.
A FESTIVUS OF ALL THINGS GREEN
However, I must admit that this isn’t your typical green goddess. This recipe calls for a single crucial swap. To be specific, it’s a green goddess pesto that eschews creaminess in favor of playing second fiddle to a caper-y, garlicky, and creamy pasta dish topped with peas and wonderfully golden, crisped salmon.
The Spring season has officially begun! And just a couple of days ago, we celebrated Earth Day. In honor of Earth Day, make this spaghetti dish and stuff your face with something extremely tasty.
Put your best foot forward and do it.
- 1½ pounds of salmon fillet
- 1 pound of dried fettuccine
- 6 cloves finely chopped garlic
- 2 scallions (chopped)
- 2 cups of frozen peas
- 1 cup of heavy cream
- 1 cup of chopped basil
- 1 cup of chopped parsley
- 1/2 cup of chopped dill
- ½ cup of extra virgin olive oil
- 1/2 cup of chopped chives
- ⅓ cup of drained and roughly chopped capers
- 3 tablespoons of tarragon leaves (without stems)
- 2 tablespoons of butter
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- Juice of half a lemon
- Zest of a whole lemon
- In the beginning, prepare the pesto in the style of the Green Goddess. To make a fine herb paste, combine the following ingredients in a food processor: basil, parsley, dill, chives, scallions, tarragon, lemon juice, salt, black pepper, and olive oil. To ensure a uniform consistency, stop processing and scrape down the edges of the bowl as necessary.
- The next step is to salt the salmon fillet, then dry it thoroughly with paper towels. Warm a cast-iron skillet over medium heat with two teaspoons of olive oil. Salmon takes about 5-6 minutes per side to sear until cooked through. Salmon is ready when it can be easily removed from the pan with two forks and flakes apart.
- Now, boil a large pot of salted water. Pasta should be cooked until al dente, as indicated on the package.
- Preheat a large skillet over medium heat while the pasta is cooking. Incorporate the butter and the garlic. Brown the garlic in a pan with the olive oil, then add the capers.
- Reduce the heat to low and mix everything while stirring. Put in the peas and then the heavy cream. Turn up the heat and stir the peas to heat them all the way through.
- Add the cooked pasta and mix it into the cream until it is evenly coated. Now, whisk in the pesto. Flaked salmon, freshly ground black pepper, and lemon zest should be sprinkled on top.