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Salmon pasta with mint and almond pesto
Salmon pasta with mint and almond pesto
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Indulge in a quick and tasty stovetop pasta perfect for summer.
Ingredients:
  • 1 bulb baby fennel
  • 1 lemon
  • 1/2 bunch mint
  • 1 bunch flat-leaf parsley
  • 2 x 300g pieces centre-cut salmon
  • 100ml extra virgin olive oil
  • 100g blanched whole almonds
  • 40.00 ml capers
  • 1 clove garlic, finely chopped
  • 350g orecchiette or other small pasta shapes
Instructions:
  • Gather fennel fronds for garnish. Slice off fennel tops and arrange in a deep frying pan. Finely chop fennel bulb and transfer to a bowl. Squeeze lemon juice and zest over chopped fennel, then add used lemon halves to the frying pan. Separate mint and parsley leaves into the bowl and place herb stems in the frying pan.
  • For poached salmon, gently lay the salmon in a pan and cover with just enough water. Simmer over medium heat for 5 minutes. Remove from heat and let sit for 20 minutes to allow the residual heat to complete cooking the salmon.
  • In a small frying pan over low heat, heat 2 tablespoons of olive oil. Add almonds and cook, stirring continuously, until dark golden - usually around 2 minutes. Remove almonds with a slotted spoon, drain on paper towel, and let cool. Remember to reserve the flavorful oil in the pan.
  • Finely chop almonds, mint, and parsley then mix with fennel, capers, garlic, pan oil, fennel fronds, and remaining 60ml (1/4 cup) olive oil. Season with salt and pepper and toss to combine.
  • Boil pasta in salted water until al dente, about 12 minutes. Drain and return to pan.
  • Combine the pesto with the pasta, then gently flake the salmon into large pieces. Remove the skin and bones before mixing with the pasta. Serve warm or at room temperature.

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