Wild Salmon Pasta with Spinach & Leek Pesto

Inspired by Closet Cooking

2 wild salmon fillets

1 package of penne pasta

Pesto

1 cup fresh leek, chopped

1-2 cup fresh spinach

lemon juice plus zest to taste

small handful of toasted almonds

1/4-1/3 cup EVOO (Extra Virgin Olive Oil)

sea salt and freshly cracked pepper to taste

1/2 cup parmigiano-reggiano or parmesan (optional)

Directons

Salmon

Preheat the oven to 400 degree. Season salmon with drizzles of EVOO and sea salt and freshly cracked pepper. Place salmon, skin side down, on a foiled baking sheet.  Bake until salmon is cooked through, about 10 to 15 minutes. Remove the oven and sprinkle with lemon juice.  Flake into bite size pieces with a fork. Set aside.  

Pesto

Cook the penne pasta according to the package directions.  Drain and return it to the pot.  Meanwhile, place all the ingredients in a food processor and puree until well blended, scraping down the sides of the processor bowl as necessary.  Add the pesto to the hot pasta and toss to coat evenly, add a little of water if necessary to keep moist.  Add the flaky salmon, then toss together and serve. Enjoy!