Seared Salmon With Linguine and Ramp Pesto

"Published in Bon Appetit April 2009. Cooking time is a guess."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:


  • 6 tablespoons olive oil, divided
  • 23 cup ramps, trimmed and thinly sliced bulbs and slender stems
  • 3 cups ramps, thinly sliced green tops
  • 1 cup asiago cheese, freshly grated
  • 13 almonds (marcona)
  • 2 tablespoons tarragon, fresh and chopped
  • 12 ounces linguine
  • 36 ounces salmon fillets


  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and saute just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sauteed ramps to processor (do not clean skillet). Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper.
  • * Can be made 1 day ahead; cover and chill.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.
  • Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.

Questions & Replies

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  1. sandra h.
    What is a ramp?? I have never heard of this item...Could one sub regular garlic for this???


  1. Dr. Jenny
    Wow!! This recipe is really fantastic! DH and I LOVED it! I'd give it 5+ stars. The pesto is really outstanding--it has a very garlicky flavor imparted from the ramps. The recipe was also really easy to prep. My only modifications were to halve all of the ingredients to suit slightly over a pound of salmon and I had to use angel hair pasta as I realized I was out of linguine. I am putting this recipe in my keeper file and will definitely make it again the next time I am lucky enough to find ramps. Thanks!


I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.
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