Pan roasted salmon/lentil pasta, green pesto and roasted fennel. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be My wife said she preferred it to pan fried salmon and it certainly didn't smell up the kitchen as much. I have never slow roasted salmon and the texture was perfect. I would absolutely make this again.
Roasted fennel bulb, raw fennel fronds, toasted almonds, olive oil, and garlic are the keys to this flavorful pesto variation. On a rimmed baking sheet, toss fennel with a drizzle of olive oil and roast, stirring occasionally, until softened and lightly. Serve with the fennel salad on top, and the roast fennel on the side, if you like. You can have Pan roasted salmon/lentil pasta, green pesto and roasted fennel using 13 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Pan roasted salmon/lentil pasta, green pesto and roasted fennel
- It's 300 g of salmon fillet skin on.
- You need 170 g of red lentil pasta.
- It's 2 of fennel.
- You need 50 g of spinach.
- Prepare 20 g of pine nuts.
- You need 1 clove of garlic.
- Prepare 15 ml of olive oil.
- It's 20 g of parmesan.
- It's 2 tbsp of lemon.
- Prepare 1 pinch of salt.
- Prepare 1 pinch of black pepper.
- You need 1 tbsp of rapeseed oil.
- It's 1 pinch of ground nutmeg.
Sweet roasted fennel, paired with a subtle bite of lemon and a salty pangrattao. All served with a rich creamy linguine. This is the perfect mid-week meal, but it is beautiful enough for When roasted, fennel takes on a much milder sweeter flavour, there is still a hint of liquorice but it is subtle and mellow. Crispy pan seared salmon with lentil salad and topped with a zesty caper herb vinaigrette, with cooking tips on how to pan I love a hearty, flavorful, and summer-friendly main course, and this crispy pan seared salmon with herb caper vinaigrette and French lentil salad checks all of those boxes.
Pan roasted salmon/lentil pasta, green pesto and roasted fennel instructions
- 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.
Fennel: Cut the fennel into slim wedges and place in a large bowl with all the remaining ingredients and toss well together. Place the pieces of salmon on the tray and spoon over the spiced oil. Add arugula and cook until partially wilted. 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.