Easiest Way to Make Perfect Pan roasted salmon/lentil pasta, green pesto and roasted fennel

Pan roasted salmon/lentil pasta, green pesto and roasted fennel. Add fennel fronds, orange juice, and olive oil; toss to combine. Season salad with salt and pepper. Heat grapeseed oil in a large ovenproof skillet over medium-high Season salmon pieces with salt and pepper.

Roasted Beets with Italian Greens and Truffle Pasta! Kale Pesto Pasta with Roasted Cherry Tomatoes. Choose Your Own Adventure Green Sauce. You can cook Pan roasted salmon/lentil pasta, green pesto and roasted fennel using 13 ingredients and 10 steps. Here is how you cook it.

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

1. Prepare of salmon fillet skin on.
2. Prepare of red lentil pasta.
3. You need of fennel.
4. It's of spinach.
5. It's of pine nuts.
6. Prepare of garlic.
7. It's of olive oil.
8. It's of parmesan.
9. Prepare of lemon.
10. It's of salt.
11. You need of black pepper.
12. You need of rapeseed oil.
13. Prepare of ground nutmeg.

Roasted Fennel Salad with Lentils & Capsicum. Salmon, Radish and Roasted Tomato Salad. Sweet roasted fennel, paired with a subtle bite of lemon and a salty pangrattao. All served with a rich creamy linguine.

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

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.

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. The crisp, sweet salad provides a nice counterpoint to the rich, roasted fillet of wild salmon and tart tomatoes. When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta Heat a large ovenproof skillet over high heat. Meanwhile, heat the remaining tablespoon oil in a large skillet over medium heat.

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