Parsley Pesto Pasta With Broccoli and Salmon Recipe
Ready In: 40 mins
Serves: 2
Ingredients
- 3 garlic cloves, roughly chopped
- 2 tablespoons pine nuts
- 2 tablespoons parmesan cheese
- 3 tablespoons olive oil
- 1 cup parsley, leaves only, packed, roughly chopped
- 1⁄2 lemon, juice of
- 1 lemon, zest of
- salt and pepper
- 2 cups broccoli, cooked
- pasta, of your choice
- salmon fillet, cut in two
Directions
- Toast the pine nuts in a dry pan over low heat shaking the pan often. The nuts take on a gorgeous golden brown color and will start smelling divine within minutes. Keep a close eye on them so they don’t burn.
- While your pine nuts come down to room temperature, set a pot of salted water on to boil for your pasta and roughly chop the parsley leaves.
- Put garlic, pine nuts, olive oil, cheese, parsley, lemon juice, zest, salt, and pepper in a food processor and process until smooth (or of desired pesto consistency).
- Cook your pasta according to the package instructions. While the pasta is cooking, heat up a small amount of olive oil in a frying pan. Raise the heat to medium-high and place the salmon in the pan, skin side down. Cook until the skin is crisp and brown, about 4 minutes. Turn and cook another 3 minutes or so. The salmon should flake easily when it is done. Season with salt and pepper.
- By now your pasta should be cooked. Drain, but reserve some of the cooking liquid. Toss the hot pasta with the cooked broccoli and some pesto. Start by adding 2 tablespoons of pesto and add more as needed. To loosen the sauce a bit, add the reserved pasta water a tablespoon at a time. Mix well and enjoy hot with the salmon filet on top.
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