Salmon Fillets With Pesto Pasta Recipes

SALMON WITH PESTO & PASTA

Steps:

• Cook pasta until almost tender, about 10 minutes (Do not drain).
• Meanwhile, heat the oil in a frying pan, add the onion and fry for about 5 minutes until softened.
• Drain the salmon discarding any skin and bones, flake salmon roughly with a fork.
• Add the peas to the pasta and cook for a further 3 minutes.
• Drain the pasta and peas, retaining 2 tablespoonfuls of the cooking water, return pasta and retained water to the pan.
• Stir in pesto, lemon juice, Parmesan, onion and flaked salmon.
• Season lightly with salt and pepper and toss gently.
• Serve immediately, garnished with the Parmesan shavings.

PESTO SALMON PASTA

Steps:

• Gather the ingredients.
• Remove the skin and bones from the cooked salmon.
• Gently break into large pieces. Set aside.
• Bring water to boil in a large pot over high heat. Add some salt to the boiling water, then add the pasta and stir.
• When you've added the pasta to the water, whisk together the pesto, cream, and sour cream in a large saucepan. Heat this mixture over medium-high heat for 3 to 4 minutes, stirring frequently with a wire whisk.
• Stir the salmon pieces into the cream mixture with a wooden spoon and continue heating over low heat; the mixture will start to simmer .
• Drain the pasta when it is cooked to al dente .
• Add the drained pasta to the salmon mixture along with half of the Parmesan cheese.
• Turn the heat for the saucepan to medium and cook, tossing the mixture gently with tongs until the spaghetti is coated and the mixture is thoroughly heated.
• Serve immediately with the remainder of Parmesan cheese. Enjoy!

SALMON PESTO PASTA

Steps:

• Bring a large pot of water to a boil over high heat. Add a large pinch of salt and cook the pasta according to package directions for al dente, about 8 minutes.
• Meanwhile, place a large skillet over medium-high heat. Add the oil and bell pepper. Cook until the bell pepper starts to soften, about 1 minute. Add the salmon and red pepper flakes, if using, to the skillet and sprinkle with salt and the black pepper. Cook for about 2 minutes without stirring. Then continue cooking and stirring until the salmon is cooked through, about 2 minutes. Add the lemon juice. Transfer the mixture to a large bowl and set aside.
• For the pesto: Place the basil, garlic, pine nuts, salt and black pepper in a blender. Start on low speed, then increase to medium. With the motor running, slowly drizzle in the olive oil and blend until smooth. Stop the blender and scrape down the sides. Add the cheese and blend a few seconds just to incorporate. Taste and adjust the seasoning.
• Drain the pasta and add it to the bowl with the salmon. Add the pesto and toss. Taste and adjust the seasoning. Serve immediately, or refrigerate until chilled. Finish with basil leaves and grated cheese if desired.

PESTO-GLAZED SALMON FILLET

Steps:

• Heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. Place salmon fillet, skin side down, in dish. In small bowl, stir together mayonnaise and pesto; spread over salmon.
• Bake uncovered 30 to 35 minutes or until salmon flakes easily with fork. Let stand 5 minutes. Place on serving platter. Cut into serving pieces.

GARLICKY PESTO SALMON WITH PENNE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water; set aside.
• Meanwhile, cut salmon into small pieces.
• Melt butter in a nonstick pan over medium heat. Add salmon and stir a few times. Add asparagus tips, artichoke hearts, green onions, garlic, salt, and pepper. Saute until salmon is almost cooked, garlic is golden, and asparagus is tender, about 5 minutes.
• Add cream and bring to a boil. Stir in pesto. Boil until sauce is reduced by at least 1/4 to 1/2. Add penne and toss thoroughly to coat.
• Sprinkle with Parmesan cheese and parsley and serve hot.

SALMON FILLETS WITH A PESTO SAUCE

Steps:

• In a food processor, add mint, Parmesan cheese, coriander, garlic, green onions, basil, chili sauce. Carefully pour 1/4 cup olive oil in while blending thoroughly, set to one aside.
• In a large dish, combine 1/4 cup olive oil, lemon juice, 1/4 cup white wine and pepper. Add salmon and marinate 15 minutes.
• Heat some oil in a pan and cook salmon until starts to flake 4-6 Min's a side depending on the thickness of the fillet. Or grill on the BBQ 12-15 Min's, again according to the weight you have bought.
• While salmon is cooking. Combine in a saucepan, cream and 1/4-cup white wine and bring to a boil, reduce heat and simmer stirring a couple of minutes until reduced slightly, add chicken stock and stir to dissolve, add the garlic mixture, simmer a few more minutes, stirring to allow the potent flavour of the garlic to settle down.
• To Serve: Arrange salmon on a plate pour sauce over and top with grated parmesan cheese. I served mine with wild rice and herbs, but serve with you favourite vegetables or salad whatever you prefer.

PESTO SALMON PASTA BAKE

Steps:

• Heat the grill to high. Arrange the tomatoes and salmon over a baking tray, season and drizzle with half the oil. Grill for 10 mins until the salmon is cooked through and the tomatoes are juicy. Leave to cool.
• Cook the penne following pack instructions, until al dente. Add the broccoli for the final 2 mins of cooking time. Drain the pasta, reserving a large mugful of water.
• Return the pasta and broccoli to the pan, then stir in the pesto, mascarpone, half the tomatoes and enough of the reserved pasta water to thin the sauce to the consistency of double cream. Flake in the salmon, discarding the skin. Tip into a large baking dish, then mix the breadcrumbs with the parmesan and remaining oil, and scatter this over the mixture. Dot the rest of the tomatoes on top. If baking straightaway, heat the oven to 200C/180C fan/gas 6. Or, cover and chill until you're ready to cook. Will keep chilled for up to 24 hours.
• Bake for 20 mins (or 25 mins from chilled) until the top is golden and crunchy.

SALMON WITH PESTO VEGGIE NOODLES BY WOLFGANG PUCK RECIPE BY TASTY

Steps:

• Finely dice the shallot and add it to a medium bowl.
• Mince the garlic and add it to the bowl with the shallot.
• Chiffonade the basil, chop the parsley, and add to the bowl.
• Quarter the cherry tomatoes and add them to the bowl with the herbs, along with the chili flakes, a pinch of salt and pepper, the juice of one lemon, and the olive oil. Stir to combine.
• Heat a bit of oil in a medium skillet over medium heat.
• Season the salmon fillets with salt and pepper. When the oil is shimmering, sear the salmon on one side until golden brown. Flip and cook until the other side is golden brown and the fish is cooked through. Remove the salmon from the heat and wipe out the skillet.
• Cut the squash, zucchini, carrots, and watermelon radishes in half, if needed, then spiralize.
• Heat a bit of oil in the pan over medium heat until simmering.
• Add the vegetable noodles to the pan and season with salt and pepper. Saute until tender, about 2 minutes.
• Divide the vegetable noodles between two plates.
• Place a piece of salmon on each bed of noodles, then top with tomato sauce.
• Enjoy!