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
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package instructions until al dente (usually 8-10 minutes).
Important: Reserve about 1/2 cup of the starchy pasta water before draining. Drain the rest.
Step 2: Sear the Salmon
Pat the salmon fillets dry with a paper towel (this ensures a crispy crust). Season both sides with salt, pepper, and dried herbs.
Heat olive oil in a non-stick skillet over medium-high heat.
Place salmon in the pan (skin-side down if it has skin). Sear for 4-5 minutes until the bottom is golden and crispy.
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
In the same pot used for pasta (off the heat or on very low heat), add the cooked pasta, pesto sauce, and grated Parmesan.
Add a splash of the reserved pasta water (and heavy cream if using) to loosen the sauce and make it silky.
Toss everything together until the pasta is evenly coated in a vibrant green color.
Step 4: Plating
Twirl a generous portion of the pesto pasta into a dark bowl or plate.
Place the seared salmon fillet right on top.
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!
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