Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, pan roasted salmon/lentil pasta, green pesto and roasted fennel. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
As much I don't like to repeat, what I cook at home this is an exception. Red lentil pasta is one of my favourites. Combined with red or green pesto is a winner.
Pan roasted salmon/lentil pasta, green pesto and roasted fennel is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Pan roasted salmon/lentil pasta, green pesto and roasted fennel is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first 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 can achieve that.
The ingredients needed to make Pan roasted salmon/lentil pasta, green pesto and roasted fennel:
- Get 300 g salmon fillet skin on
- Make ready 170 g red lentil pasta
- Get 2 fennel
- Get 50 g spinach
- Make ready 20 g pine nuts
- Take 1 clove garlic
- Take 15 ml olive oil
- Make ready 20 g parmesan
- Take 2 tbsp lemon
- Get 1 pinch salt
- Get 1 pinch black pepper
- Prepare 1 tbsp rapeseed oil
- Get 1 pinch ground nutmeg
Red lentil pasta is one of my favourites. Combined with red or green pesto is a winner. On top of that is gluten free and it's high in iron and fibr. When eaten raw in salad or pickles, fennel has a celery-like texture.
Steps 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
Roasted for pasta or soup, it gets all sweet and caramelly like onions. Using fennel fronds, aka the frilly green mohawk that. Fennel Frond Pesto With Lemon and Anchovies Recipe. Dress vegetables with it, toss pasta in it, serve it with roasted or poached meats, dollop it on eggs or fresh cheeses, spread it on sandwiches, and more.. View All Leafy Green Recipes; This Recipe Appears In Once fennel is almost cooked, add pasta to boiling water and cook to al dente.
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 reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
