Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pan roasted salmon/lentil pasta, green pesto and roasted fennel. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
For the salmon: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.
Pan roasted salmon/lentil pasta, green pesto and roasted fennel is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Pan roasted salmon/lentil pasta, green pesto and roasted fennel is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have pan roasted salmon/lentil pasta, green pesto and roasted fennel using 13 ingredients and 10 steps. Here is how you cook 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
- Take 2 fennel
- Get 50 g spinach
- Take 20 g pine nuts
- Make ready 1 clove garlic
- Make ready 15 ml olive oil
- Make ready 20 g parmesan
- Prepare 2 tbsp lemon
- Make ready 1 pinch salt
- Get 1 pinch black pepper
- Get 1 tbsp rapeseed oil
- Make ready 1 pinch ground nutmeg
Season salad with salt and pepper. Heat grapeseed oil in a large ovenproof skillet over medium-high Season salmon pieces with salt and pepper. Place salmon in skillet skin side down. Try this elegant yet easy Pan-roasted salmon steaks with fennel recipe.
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
Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Pan Seared Salmon with Citrus Vinegar Glaze and Green Beans. This was so good, Sconeman and I ate it. How To Make Pan Seared Salmon.
So that is 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’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
