Pesto Linguine with Salmon & Cherry Tomatoes
This is ostensibly Pesto Pasta with Shrimp & Cherry Tomatoes Recipe, and you can use my Pesto Recipe but here you add beautifully pan seared salmon, I use fresh caught Atlantic. This can also be made replacing the protein with pan seared chicken thighs or breasts.
Pesto Linguine with Salmon & Cherry Tomatoes
Al dente linguine tossed in a rich sauce made from pesto (basil, pine nuts, parmigiana- Reggiano, garlic), chicken stock or white wine, cream, and then with cherry tomatoes and perfectly seared salmon. Quick and elegant, it is the most amazing dish that never fails to satisfy or impress! Put it on the menu!
Ingredients
- 1 lb. salmon - I use Atlantic
- 1 tablespoon olive oil
- 1 tablespoon unsalted butted
- salt and pepper - to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon Herbes de Provence
- ⅓ cup chicken broth or dry white wine
- ⅓ cup pesto - see note
- flour for dredging
- ¼ cup heavy whipping cream - Do not substitute cream, half & half or milk, the sauce may curdle.
- ½ teaspoon fresh lemon juice - optional
- 1 lb. cherry tomatoes - halved (I try to use ripe heirloom cherry tomatoes, they're sweeter.)
- Freshly grated parmigiana – Reggiano - (Parmesan)
- 10-12 oz cooked linguine - al dente (see note)
Instructions
- Boil a salted pot of water for your pasta and cook it al dente according to package directions. (see note)
- Sprinkle the salmon with the garlic powder and some salt & pepper and the Herbes de Provence. Coat it in flour on all sides.
- In a skillet, heat the oil and butter over medium-high heat. Cook the salmon for about 3 minutes/side until lightly golden. Don't overcook. The fish will continue to cook when taken off the heat and again when tossed with the pasta.
- Take the pan off the heat. Remove the salmon to a plate and set aside. Pour the fat out of the skillet, but leave the nice, browned bits that are stuck on the bottom of the pan (don't wipe the pan out).
- Add the chicken broth or wine (I split the ⅓ cup between the two) and pesto then return the pan to the burner. Cook for about 30 seconds while scraping up the brown bits from the bottom of the pan.
- Add in the cream and lemon juice and let the sauce bubble for about a minute. Reduce the heat and let it gently cook for another 5 minutes or so (the sauce will thicken up as well).
- Drain the pasta and toss it with the sauce.
- Toss in the tomatoes and cook for another minute or so then finally add the salmon back in breaking it into pieces with your spoon. Toss with the pasta and tomatoes for about another minute, just until the salmon is warmed. You do not want to cook the salmon any further. Serve immediately with freshly grated parmesan cheese if desired.
Notes
- Basil Pesto – Rob’s Little Kitchen (robslittlekitchen.com)
- Al dente – cooked just enough to retain a somewhat firm texture
- Al Dente is Italian for ‘to the teeth’ and it refers to pasta that is cooked just long enough that it is neither crunchy nor too soft, and its texture appeals to the teeth. I determine the right texture by occasionally gabbing a few strands with a tongs from the boiling water, running them under cold water for a moment and then test by taking a bite. If you like the consistency grab the pot with a couple of pot holders and dump into a colander in the sink. If not, keep boils and test again a few minutes later.
[convertkit form=4890449]