Saturday, 25 July 2015

Pesto Topped Salmon with Half and Half Green Pasta

This meal is absolutely delicious and perfect on hot summer evenings with a crisp glass of white. It works well for weaning tots too (minus the wine). It uses a good glug of the Walnut and Basil Pesto for both the salmon and through the half and half pasta.

On that, I use just 25g wholemeal spaghetti per person (less for little madam) and 50g courgette or courgette pasta. You can actually buy this ready made in Tesco now if you aren’t in possession of a spiralizer. You could also finely slice a courgette or use a vegetable peeler to make ribbons, then slice into spaghetti-like strands.

Here I’ve used peas and green beans to up the vegetable content as well as the courgette of course, but other vegetables could work just as well – experiment.

Although a little pesto is stirred through the pasta mix, I find it essential to flavour the oil and pan before cooking courgette, so made a base here with garlic, a leek and a couple of celery sticks – but if you’re in a hurry you could just use the pesto. The sauce base takes no time at all and can be prepared whilst the salmon’s in the oven.

Here’s how:

  • 2 salmon fillets
  • 3 tbsp Walnut and Basil Pesto
  • 1 tbsp breadcrumbs or crumbled cracker
  • 50g wholemeal spaghetti
  • 100g courgetti
  • 2 celery sticks
  • 1 leek
  • 1 clove garlic
  • 100g green beans
  • 100g peas
  • 1 tbsp olive oil
  • Seasoning to taste (don’t use salt if preparing a weaning dish)

Firstly switch the oven on to 180 degrees and fill and boil the kettle.

Place the salmon fillets into an oven-proof dish. Spread 1 tablespoon of Walnut and Basil Pesto on top of each fillet. Scatter over some breadcrumbs and wait for the oven to warm up thoroughly. Then place inside the oven for 18 minutes or until cooked through and the breadcrumbs have gone golden brown.

Place the pasta on to cook, according to packet instructions and steam or boil the peas and green beans then drain and leave to one side.

Meanwhile peel and crush the garlic and add to a pan with the olive oil on a low heat to flavour the oil.

Very finely slice the leek and celery and add to the pan with the garlic and allow to soften.

Just before the salmon is cooked, add the courgetti to the pan with the garlic, leeks and celery and allow to cook through for 2-3 minutes.

Drain the pasta and add to the pan with the courgetti etc and stir through 1 tbsp of the pesto. Drain the peas and green beans and add to the pasta mix, stirring through.

Remove the salmon from the oven and allow to rest for 1 minute.

Dish up the pasta and place the salmon on top. 

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