Recipe: Perfect Pan roasted salmon/lentil pasta, green pesto and roasted fennel

Pan roasted salmon/lentil pasta, green pesto and roasted fennel. This easy roasted fennel recipe is decadent, caramelized, soft, and crispy all at the same time. Fennel makes for a beautiful stand out side dish or as an addition to a grain or a garnish for a meat (New York Strip Steak) or vegetarian main dish (Coconut Red Lentils). Fennel has a light licorice taste. As much I don't like to repeat, what I cook at home this is an exception. Red lentil pasta is one of my favourites.

Combined with red or green pesto is a winner. On top of that is gluten free and it's high in iron and fibr. Once fennel is almost cooked, add pasta to boiling water and cook to al dente. You can have Pan roasted salmon/lentil pasta, green pesto and roasted fennel using 13 ingredients and 10 steps. Here is how you cook that.

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

1. Prepare 300 g of salmon fillet skin on.
2. You need 170 g of red lentil pasta.
3. Prepare 2 of fennel.
4. It's 50 g of spinach.
5. It's 20 g of pine nuts.
6. It's 1 clove of garlic.
7. You need 15 ml of olive oil.
8. You need 20 g of parmesan.
9. Prepare 2 tbsp of lemon.
10. Prepare 1 pinch of salt.
11. It's 1 pinch of black pepper.
12. It's 1 tbsp of rapeseed oil.
13. It's 1 pinch of ground nutmeg.

Top with parmesan cheese, if desired. Heat remaining tablespoon of oil in saute pan while pasta is cooking. Add cherry tomatoes and cook just until heated through. Add lentils and season with salt and pepper.

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

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.

Toss pasta, sautéed tomato mixture, and pesto in a large. Red lentil pasta is one of my favourites. Combined with red or green pesto is a winner. On top of that is gluten free and it. Add the stock, bring to a simmer, and stir in the lentils and garlic.