Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, pan roasted salmon/lentil pasta, green pesto and roasted fennel. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
For the salmon: Heat a grill pan or saute pan over high heat until almost smoking. Brush the salmon with olive oil on both sides and season with salt and pepper. Add fennel fronds, orange juice, and olive oil; toss to combine.
Pan roasted salmon/lentil pasta, green pesto and roasted fennel is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Pan roasted salmon/lentil pasta, green pesto and roasted fennel is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. 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:
- Take 300 g salmon fillet skin on
- Prepare 170 g red lentil pasta
- Get 2 fennel
- Get 50 g spinach
- Make ready 20 g pine nuts
- Get 1 clove garlic
- Prepare 15 ml olive oil
- Make ready 20 g parmesan
- Take 2 tbsp lemon
- Make ready 1 pinch salt
- Get 1 pinch black pepper
- Take 1 tbsp rapeseed oil
- Prepare 1 pinch ground nutmeg
Try this elegant yet easy Pan-roasted salmon steaks with fennel recipe. Sweet roasted fennel, paired with a subtle bite of lemon and a salty pangrattao. All served with a rich creamy linguine. When roasted, fennel takes on a much milder sweeter flavour, there is still a hint of liquorice but it is subtle and mellow.
Instructions to make Pan roasted salmon/lentil pasta, green pesto and roasted fennel:
- 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.
- Place prepped fennel on the roasting tray in the pre heated oven at 180 °C. It should take about 20 min to roast it.
- 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.
- 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
- Place the pine nuts, garlic, spinach, nutmeg, 1 tbsp lemon and olive oil into the food processor.
- In a medium pot bring water to the boil. Add pinch of salt to it
- 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.
- 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.
- When pasta is ready drain the water off. Bring pasta back to the pot and mix it with the pesto sauce.
- Serve
The crisp, sweet salad provides a nice counterpoint to the rich, roasted fillet of wild salmon and tart tomatoes. Heat a large ovenproof skillet over high heat. This video will demonstrate the proper technique for pan roasting a fillet of salmon, allowing you to achieve an even crust and succulent flesh. This Roasted Fennel Pasta recipe features fresh linguine tossed in a light lemon sauce with roasted fennel. It's topped with dollop of ricotta cheese for extra richness.
So that’s going to wrap this up with this exceptional food pan roasted salmon/lentil pasta, green pesto and roasted fennel recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
