Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, pan roasted salmon/lentil pasta, green pesto and roasted fennel. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Pan roasted salmon/lentil pasta, green pesto and roasted fennel is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Pan roasted salmon/lentil pasta, green pesto and roasted fennel is something that I’ve loved my entire life. They’re fine and they look fantastic.
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. To prepare the lentil stew, heat the olive oil in a large pot.
To begin with this recipe, we must prepare a few components. You can cook 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:
- Take 300 g salmon fillet skin on
- Make ready 170 g red lentil pasta
- Get 2 fennel
- Get 50 g spinach
- Prepare 20 g pine nuts
- Make ready 1 clove garlic
- Get 15 ml olive oil
- Prepare 20 g parmesan
- Prepare 2 tbsp lemon
- Get 1 pinch salt
- Prepare 1 pinch black pepper
- Take 1 tbsp rapeseed oil
- Get 1 pinch ground nutmeg
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. Cook without moving, pressing gently on fillets with a. Pan Seared Salmon with Citrus Vinegar Glaze and Green Beans.
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
Cook without moving, pressing gently on fillets with a. Pan Seared Salmon with Citrus Vinegar Glaze and Green Beans. This was so good, Sconeman and I ate it. 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.
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