Recipe courtesy of I am a Food Blog
3 cloves garlic
2 tablespoons pine nuts
2 tablespoons parmesan
3 tablespoons olive oil
1 cup parsley leaves only, packed
juice 1/2 lemon
zest 1 lemon
salt and pepper
2 cups broccoli, cooked
4 ounces of your favorite pasta
1 small salmon fillet cut in two
- Toast the pine nuts in a dry pan over low heat shaking the pan often. The nuts take on a gorgeous golden brown color and will start smelling divine within minutes. Keep a close eye on them so they don’t burn.
- While your pine nuts come down to room temperature, set a pot of salted water on to boil for your pasta and roughly chop the parsley leaves.
- In a mortar and pestle, smash the garlic until smoothish and add the pine nuts. Continue to grind away until everything comes together in a paste. Stir in the oil until well incorporated and add the cheese and parsley. Give it a quick mash and taste, adding lemon juice, zest and salt and pepper as you see fit.
- Cook your pasta according to the package instructions. While the pasta is cooking, heat up a small amount of olive oil in a frying pan. Raise the heat to medium-high and place the salmon in the pan, skin side down. Cook until the skin is crisp and brown, about 4 minutes. Turn and cook another 3 minutes or so. The salmon should flake easily when it is done. Season with salt and pepper.
- By now your pasta should be cooked. Drain, but reserve some of the cooking liquid. Toss the hot pasta with the cooked broccoli and some pesto. Start by adding 2 tablespoons of pesto and add more as needed. To loosen the sauce a bit, add the reserved pasta water a tablespoon at a time. Mix well and enjoy hot with the salmon filet on top.
This pesto is quite garlicky, which is how we like it, but if you’re not such a garlic fiend, 1 or 2 cloves will be plenty.