INGREDIENTS
Fresh Pesto (or skip and use store bought):
1 1/2 cups packed basil
1/2 pine nuts
1/2 cup parmesan
1/4 cup packed parsley
2 gloves garlic
1/2 teaspoon kosher salt
1/2 cup extra virgin olive oil (plus more)
Pasta:
1 box linguine
1 can peas
1/2 of the prepared pesto or 1 cup of store bought
Lemon wedge and zest to serve
Salmon:
5 skin-on salmon fillets (4 oz each)
Other half of pesto or 1 cup store bought
3 tablespoons parmesan
1 1/2 cups panko flakes
INSTRUCTIONS
1. To make pesto (*Skip if using store bought) pulse in a food processor basil, pine nuts, parm, parsley, garlic, and salt until chopped. With processor running slowly stream in oil. Season with S&P to taste. Refrigerate until ready.
2. Heat oven to 400. Line a baking sheet with parchment (if possible use a rack in pan). Bring a large pot of salted water to a boil.
3. Pat salmon dry and arrange on pan (or rack). Season lightly with S&P. Spread/brush about a tablespoon worth of pesto (more if needed). Combine Parmesan and Panko in a bowl. Spoon evenly over salmon and gently press into pesto. To get an extra crisp drizzle olive oil or use avocado oil spray
4. Drop your pasta. Cook according to instructions. RESERVE 2 cups of pasta water. Drain pasta. Return to pot with 1 cup pesto (you may need more) add 1 cup pasta water and gently fold pasta and pesto. Add peas and fold. Add more pasta water if needed as well as Parmesan. Salt to taste. Top with Zest of 1 lemon.
5. Meanwhile place salmon in the oven bake until 120 internal temp 8-10 minutes. Thinner pieces check at 6 minutes. Turn on broiler. Broil until the top is golden brown and internal of 140. 2-3 minutes.
Serve separate or over the pasta with additional pesto, parm and a lemon wedge.
credit: IG @mealssheeats