Salmon Pasta with Green Goddess Pesto
Ingredients
Goddess pesto
- 1 large handful Basil about 1 cup chopped
- 1 large handful Parsley about 1 cup chopped
- 1 small handful Dill about ½ cup chopped
- 1 small bunch Chives about ½ cup chopped
- 2 Green onions chopped into 1-inch pieces
- The leaves from 3 stalks of tarragon stems discarded
- Juice of half a lemon
- ½ tsp Salt
- ¼ tsp Black pepper plus more to taste
- ¼ cup Extra virgin olive oil plus 2 tablespoons
Pasta
- 500 g Salmon fillet
- 425 g Dried fettuccine
- 2 tbsp butter
- 6 cloves Garlic finely chopped
- ⅓ cup Capers drained and roughly chopped
- 1 cup Heavy cream
- 2 cups Frozen peas
- Zest of a whole lemon
Instructions
- First make the green goddess pesto. In the bowl of a food processor, add pesto ingredients. Process until smooth, scraping down the sides of the bowl as needed.
- Next, rinse your salmon fillet, pat it dry with a paper towel, and season with salt.
- Heat olive oil in a cast-iron skillet over medium-high heat. Sear the salmon until cooked through on both sides, approximately 5-6 minutes per side (depending on the thickness of the fish and your preference for doneness).
- When it’s cooked to your liking, transfer to a plate, and with two forks, flake the salmon.
- Next, bring a pot of salted water up to a boil. Boil the pasta according to package instructions until al dente.
- While the pasta is cooking, heat a large skillet over medium-high heat. Add the butter and the garlic. Stir the garlic until lightly browned.
- Add the capers. Turn the heat all the way down to low, and stir to combine.
- Add the heavy cream, followed by the peas. Stir to warm the peas through.
- Add the cooked pasta and stir thoroughly until the pasta is coated in the cream.
- Add the pesto and stir to combine. Top with the flaked salmon, additional black pepper to taste, and lemon zest.
- DONE!