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Salmon Pesto Pasta

Posted on 03/30/2010 by Maura

I want so badly to like fish, but I just don’t.  I try it and try it and try it again and it’s always the same–I think the first bite is so good, until I get the fishy aftertaste.  Then it’s game over.  I’m starting to think it’s more my crazy brain than the taste itself.  I just get it in my head it’s going to taste fishy, so in my mind it does.  This dish was TOTALLY different though.  I had such high hopes for it, and it certainly didn’t disappoint.  There was no trace of fish, just a delicious, wholesome, phenomenal meal that came together quickly and effortlessly.  I really think the lemon on the salmon countered any fishy taste I could have conjured up.  I am going to make this a staple at my house!  I know my family won’t mind!

Note: Feel free to sub cream for the sweetened condensed milk, but it’s way healthier without and equally as delicious.  Next time I’ll use whole-wheat pasta!

Salmon Pesto Pasta

Serves 4

Adapted, barely, from Annies Eats

Ingredients:
Pesto:
1/4 cup pine nuts
5 medium cloves garlic, with peels
2 cups packed fresh basil leaves
1 tablespoon fresh parsley leaves (optional)
1/4 cup extra virgin olive oil
1/4 teaspoon salt
1/4 cup Parmesan cheese, grated

Pasta:
12 oz. salmon
salt and pepper
1 teaspoon lemon zest
1 tablespoon olive oil
1 teaspoon freshly squeezed lemon juice
12 ounces rigatoni
5 ounces fat free evaporated milk
Grated Parmesan, for serving

Instructions:

Preheat the broiler.

Toast the pine nuts in a small skillet over medium heat.  Be very careful that they don’t burn! Transfer to the bowl of a food processor fitted with a metal blade.  Add the unpeeled garlic cloves to the same empty skillet and lightly brown, flipping them occasionally, for about 7-10 minutes.  Let them cool, then peel and transfer to the food processor.  Pulse the food processor until the garlic and pine nuts are finely chopped and blended.

Place the basil and parsley (if using) in a ziploc bag and use a rolling pin to bruise all the leaves.  Add to the food processor bowl with the garlic and pine nuts, along with the olive oil, salt and cheese.  Pulse until the basil leaves are chopped and everything is mixed well.  Set aside.

Line a baking sheet with aluminum foil and place the salmon filet on it.  Sprinkle salt, pepper and lemon zest on the salmon. Drizzle the olive oil and rub into the filet.  Place in the broiler for about 12 minutes or until it is cooked through and would flake easily with a fork.  Remove from the broiler, squeeze the lemon juice on top and flake with a fork.  Make sure you discard the skin.

While the salmon is cooking, fill a large pot with water and cook the pasta according to package directions.  Drain.  Add the evaporated milk to the pot and cook, stirring constantly, until reduced to 1/4 cup.  Turn the heat off and add the cooked pasta back to the pot with the milk.  Toss to coat.  Add the pesto and toss to coat as well.  Top with grated parmesan.

Enjoy!

About Maura

I have a secret: I cannot do anything in moderation. I always have to take things to the extreme, at the expense of my own and my family's sanity and often times my dad’s checkbook. When I started taking horseback riding lessons, I insisted on having a pony. When I ice skated for probably the second time, I made my mom buy me ice skates that were never again worn. When I thought I wanted to be a teacher, I made my parents turn one of the rooms in the basement into a school room, stocked with an overhead projector, pull-down maps and a real, classroom-sized chalkboard and white board. When I discovered cooking I bossed my older sister around in the kitchen for an entire day, forcing her to make dozens of recipes with me against her will and then had her do all the dishes (sorry Cait). And, when I discovered food blogs I bought the biggest binder I could find, printed out 250 recipes in one day and laminated and categorized each one. My dad was not happy about the ink situation. So, what does this tell you about me? For one, you can trust that every recipe I post is more than delicious and has been meticulously tried and tested for you. Also, that I’m an anal freak. Enjoy! View all posts by Maura → This entry was posted in Dinner, Healthy Dishes, Lunch, Pasta, Quick & Easy Meals and tagged Dinner, pasta, pesto, salmon. Bookmark the permalink. ← Apple-Cheddar Scones Black & White Cookies →