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

Pan roasted salmon/lentil pasta, green pesto and roasted fennel. Check filets for bones and use tweezers to remove any bones that may still be To compose the plate, serve a spoonful of lentil stew on the bottom of the plate, top with roasted root. Roasted Beets with Italian Greens and Truffle Pasta! 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.

Place salmon in skillet skin side down. Cook without moving, pressing gently on fillets with a. For the salmon: Heat the olive oil in a large skillet over medium-high heat. You can cook Pan roasted salmon/lentil pasta, green pesto and roasted fennel using 13 ingredients and 10 steps. Here is how you achieve that.

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

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

Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers. To plate, spread a little of the fennel puree on each. SALMON: Heat saute pan and oil.

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.

Sear salmon with flesh side first. Roast the fish and serve: Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the remaining spice blend to coat. Serve a scoop of mashed green peas onto serving plates and top with a piece of roasted. Sweet roasted fennel, paired with a subtle bite of lemon and a salty pangrattao.