Pan roasted salmon/lentil pasta, green pesto and roasted fennel
Pan roasted salmon/lentil pasta, green pesto and roasted fennel

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make 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 unique. This is gonna smell and look delicious.

Pan roasted salmon/lentil pasta, green pesto and roasted fennel is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Pan roasted salmon/lentil pasta, green pesto and roasted fennel is something which I’ve loved my entire life. They’re fine and they look wonderful.

To prepare the lentil stew, heat the olive oil in a large pot. Add the herbs until they are fragrant and To compose the plate, serve a spoonful of lentil stew on the bottom of the plate, top with roasted root. Add fennel fronds, orange juice, and olive oil; toss to combine.

To begin with this particular recipe, we must prepare a few components. You can cook pan roasted salmon/lentil pasta, green pesto and roasted fennel using 13 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Pan roasted salmon/lentil pasta, green pesto and roasted fennel:
  1. Prepare 300 g salmon fillet skin on
  2. Get 170 g red lentil pasta
  3. Make ready 2 fennel
  4. Prepare 50 g spinach
  5. Make ready 20 g pine nuts
  6. Make ready 1 clove garlic
  7. Prepare 15 ml olive oil
  8. Prepare 20 g parmesan
  9. Make ready 2 tbsp lemon
  10. Get 1 pinch salt
  11. Take 1 pinch black pepper
  12. Take 1 tbsp rapeseed oil
  13. Get 1 pinch ground nutmeg

Try this elegant yet easy Pan-roasted salmon steaks with fennel recipe. 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. Sweet roasted fennel, paired with a subtle bite of lemon and a salty pangrattao.

Steps to make Pan roasted salmon/lentil pasta, green pesto and roasted fennel:
  1. 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.
  2. Place prepped fennel on the roasting tray in the pre heated oven at 180 °C. It should take about 20 min to roast it.
  3. 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.
  4. 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
  5. Place the pine nuts, garlic, spinach, nutmeg, 1 tbsp lemon and olive oil into the food processor.
  6. In a medium pot bring water to the boil. Add pinch of salt to it
  7. 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.
  8. 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.
  9. When pasta is ready drain the water off. Bring pasta back to the pot and mix it with the pesto sauce.
  10. Serve

All served with a rich creamy linguine. When roasted, fennel takes on a much milder sweeter flavour, there is still a hint of liquorice but it is subtle and mellow. Paired with lemon and plenty of fresh oregano it is sweet and. This Roasted Fennel Pasta recipe features fresh linguine tossed in a light lemon sauce with roasted fennel. It's topped with dollop of ricotta cheese for extra richness.

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