Atlantic Salmon Pesto Spaghetti
Recipe courtesy of Great Australian Seafood
Ingredients
- 2 portions (approx. 260g) Tassal salmon fillets, skin-off
- 200g spaghetti
- ½ tbsp olive oil
- ¼ cup pesto sauce
- 30g roasted pine nuts
- Shaved parmesan for serving
- Handful fresh basil leaves
- Salt and freshly ground black pepper
Method
- Bring a large pot of salted water to a rapid boil and add the spaghetti. Cook as per packet instructions until al dente.
- Heat the olive oil in a small frying pan, add salmon fillets and cook for 4-5 minutes on each side. Remove from heat. Cool slightly and break into pieces.
- Drain the spaghetti and place into a large bowl. Stir through the pesto sauce.
- Add salmon, half the pine nuts and basil leaves. Toss lightly.
- Top with shaved parmesan, freshly ground black pepper, the remaining pine nuts and fresh basil leaves.
- Serve immediately with a fresh garden salad and crusty bread.