Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, pan roasted salmon/lentil pasta, green pesto and roasted fennel. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look 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 favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Pan roasted salmon/lentil pasta, green pesto and roasted fennel is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. 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:
- Prepare 300 g salmon fillet skin on
- Make ready 170 g red lentil pasta
- Prepare 2 fennel
- Get 50 g spinach
- Make ready 20 g pine nuts
- Get 1 clove garlic
- Take 15 ml olive oil
- Make ready 20 g parmesan
- Prepare 2 tbsp lemon
- Prepare 1 pinch salt
- Take 1 pinch black pepper
- Get 1 tbsp rapeseed oil
- Take 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. Try this elegant yet easy Pan-roasted salmon steaks with fennel recipe. Pan Seared Salmon with Citrus Vinegar Glaze and Green Beans.
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
This was so good, Sconeman and I ate it. You'll roast these veggies first so they can start browning and tenderizing before you add your EXTRA SHARP: Salmon with Creamy Cucumber-Fennel Salad. EXTRA SHARP: Sour Cream Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden. Roast the fish and serve: Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the remaining spice blend to coat.
So that’s going to wrap it up with this exceptional food pan roasted salmon/lentil pasta, green pesto and roasted fennel recipe. Thanks so 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 bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
