Salmon with pasta and tarragon pesto recipe

17 ratings Rate
  • Serves 1
  • 15 mins to prepare and 15 mins to cook
  • 1100 calories / serving
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Heat a large pan of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. While pasta cooks, toast pine nuts in a small pan until golden, then cool.

Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms.

Poach the salmon in simmering salted water with some black pepper added for 4-6 minutes.

Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and add immediately to pesto. Toss to coat the pasta and evenly. Adjust salt and pepper, to taste. Place the salmon on top of the pasta and add some black pepper to serve.

  • Ingredients

  • 125g penne pasta
  • 100g salmon steak
  • sea salt
  • freshly ground black pepper
  • 20g pine nuts
  • 10 leaves of basil
  • 6 stems of tarragon
  • 5 leaves of flat-leaf parsley
  • 1 lemon, zested
  • 1 clove garlic
  • 40g parmesan, grated
  • 30ml olive oil
  • Energy 4595kj 1100kcal 55%
  • Fat 70g 100%
  • Saturates 15g 75%
  • Sugars 3g 3%
  • Salt 1g 17%

of the reference intake
Carbohydrate 71.3g Protein 52g Fibre 0.7g


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