Wild Salmon Pasta with Spinach & Leek Pesto

>> Wednesday, March 3, 2010

Inspired by Closet Cooking

2 wild salmon fillets
1 package of penne pasta

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)

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.  

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!


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