Pan-Seared Salmon with Creamy Basil Pesto Pasta

Pan-Seared Salmon with Creamy Basil Pesto Pasta

Prep time: 15 mins | Cook time: 15 mins | Servings: 2

1. Ingredients

For the Salmon:

• 2 Salmon fillets (about 150g-200g each)

• 1 tbsp Olive oil

• Salt and Black pepper to taste

• A pinch of dried herbs (like oregano or thyme)

• Fresh rosemary or dill (for garnish)

For the Pesto Pasta:

• 200g Linguine or Spaghetti

• 3 tbsp Basil Pesto (store-bought or homemade)

• 2 tbsp Parmesan cheese, grated

• 1 tbsp Heavy cream or pasta water (for extra creaminess)

• Fresh basil leaves for garnish

2. Cooking Instructions

Step 1: Boil the Pasta

1. Bring a large pot of salted water to a boil.

2. Add the pasta and cook according to package instructions until al dente (usually 8-10 minutes).

3. Important: Reserve about 1/2 cup of the starchy pasta water before draining. Drain the rest.

Step 2: Sear the Salmon

1. Pat the salmon fillets dry with a paper towel (this ensures a crispy crust). Season both sides with salt, pepper, and dried herbs.

2. Heat olive oil in a non-stick skillet over medium-high heat.

3. Place salmon in the pan (skin-side down if it has skin). Sear for 4-5 minutes until the bottom is golden and crispy.

4. Flip the fillets and cook for another 2-3 minutes until cooked through but still moist in the center. Remove from pan and set aside.

Step 3: Toss the Pasta

1. In the same pot used for pasta (off the heat or on very low heat), add the cooked pasta, pesto sauce, and grated Parmesan.

2. Add a splash of the reserved pasta water (and heavy cream if using) to loosen the sauce and make it silky.

3. Toss everything together until the pasta is evenly coated in a vibrant green color.

Step 4: Plating

1. Twirl a generous portion of the pesto pasta into a dark bowl or plate.

2. Place the seared salmon fillet right on top.

3. Garnish with fresh basil leaves, a sprig of rosemary, and an extra sprinkle of black pepper or red pepper flakes if you like a kick.

3. Pro-Tips for the Best Result

• The Crust: Don't move the salmon once it hits the pan; let it sit for a few minutes to develop that beautiful golden-brown sear shown in your photo.

• Freshness: If you have time, make the pesto fresh by blending basil, pine nuts (or walnuts), garlic, olive oil, and Parmesan. The color will be much more vibrant!