Step-by-Step Guide to Make Ultimate Pan roasted salmon/lentil pasta, green pesto and roasted fennel

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pan roasted salmon/lentil pasta, green pesto and roasted fennel. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Pan roasted salmon/lentil pasta, green pesto and roasted fennel is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Pan roasted salmon/lentil pasta, green pesto and roasted fennel is something which I have loved my entire life.

Season salmon pieces with salt and pepper. Place salmon in skillet skin side down. Cook without moving, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until skin is golden. This video will demonstrate the proper technique for pan roasting a fillet of salmon, allowing you to achieve an even crust and succulent flesh.

To get started with this recipe, we must first prepare a few ingredients. You can cook pan roasted salmon/lentil pasta, green pesto and roasted fennel using 13 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Pan roasted salmon/lentil pasta, green pesto and roasted fennel:

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

Learn how to make Pan-Roasted Salmon and Fresh Fennel. This pan- roasted salmon with lentil pilaf will satisfy your stomach and provide your body with excellent nutrients. Moroccan Red Lentil Soup John McDougall MD. Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon.

Instructions to make Pan roasted salmon/lentil pasta, green pesto and roasted fennel:

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

Moroccan Red Lentil Soup John McDougall MD. Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon. The recipe is from Ted Allen's cookbook, The Food You Want to Eat. Pan Seared Salmon with Citrus Vinegar Glaze and Green Beans. This was so good, Sconeman and I ate it.

So that’s going to wrap this up for this special food pan roasted salmon/lentil pasta, green pesto and roasted fennel recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!