Pesto Salmon Over Lemon Pasta Recipe
Daily Value: 153%
|Folic Acid (B9)||169µg||42%|
|Fatty acids, total monounsaturated||25g||0%|
|Fatty acids, total polyunsaturated||13g||0%|
Exclusive from The Daily Meal
- Oil or cooking spray, for the baking dish
- Two 4-ounce salmon fillets
- Juice of 1 ½ lemons plus 1 tablespoon
- 1/2 cup white wine
- 1 pound angel hair pasta or spaghetti
- 1 teaspoon sea salt
- 1 tablespoon butter or butter substitute
- 1/2 tablespoon basil
- 1 1/2 cups Parmesan cheese, grated
- 1/2 cup pesto
- Cherry tomatoes, for garnish (optional)
- 1/2 lemon, sliced thinly
Lightly coat a baking dish large enough to accommodate the fish with oil or cooking spray. Place the salmon in the dish skin side down. Run a finger over the flesh to make sure all bones have been removed. Use pliers to pull out any that remain. Squeeze the juice of 1 lemon over the fish and add the white wine. Marinate at room temperature for 15 minutes.
Preheat the broiler.
Meanwhile, bring a large pot of water to boil over high heat. Add the angel hair pasta with the sea salt. Cook according to package directions. When done, drain and toss in a bowl with the butter, 1 tablespoon lemon juice, basil, and Parmesan cheese.
Coat the top side of the fish with a thick layer of pesto. It should be between 1/8- to ¼-inch-thick, and cover the surface of the fish.
Place the fish under the broiler about 9 inches from heat source. Broil for 8-10 minutes per inch of thickness, or until the fish flakes and the flesh is opaque. The pesto should have formed a heavily browned crust.
Remove from the oven and set aside for a few minutes. Squeeze ½ of the second lemon over the fish. Place the lemon slices on individual servings, or arrange on the whole flank if serving at the table. Serve the salmon on top of the pasta.
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