Nothing uplifts me more than cooking. I spent Women’s day blowing my nose till rawness and working on my thesis instead of treating myself, so I decided to take a break and cook something special for Ty and I. Yesterday I received a delivery of Julie’s delicious fish, which motivated me to surf my favorite blog Pink Parsley for a salmon recipe.
I found a recipe for salmon pesto pasta, which was a perfect match for my latest Pesto princess addiction and the fresh Norwegian salmon in my fridge. I used the recipe as a guideline and added my own personal touch, which is my favorite part of cooking from recipes and also helps me experiment and grow as a cook.
Luckily, Ty came home with lots of medicine for me, so that by the time dinner was ready, my sinuses had clear and I could taste the flavors, which were light, fresh, and delicious. Unfortunately, my sinuses are clogging up again as I type, so I will have to unclog them tomorrow night before dinner.
Pesto pasta with salmon (serves 2 + leftovers)
- 300g salmon
- 1 lemon
- olive oil
- 1 chopped onion
- about 2 cups cubed large cherry tomatoes
- about 300g pasta
- about 1/2 cup rocket pesto
- a handful of fresh rocket
- salt & pepper
- saute onions in oil on medium to low heat
- move the oven rack to the upper-middle rung and turn on the broiler
- place the salmon on a baking sheet covered with tinfoil
- rub olive oil on the fish, and season it with freshly squeezed lemon, salt, and cracked pepper
- broil the fish for 10-12 minutes until it begins to brown slightly around the edges
- while the fish is cooking, cook the pasta
- when the pasta is nearly done, add the tomatoes to the sauteeing onions and gently cook until warm and slightly softened
- strain the pasta, put it back in the pot, and mix in the onions, tomatoes, and pesto
- when the fish is done, remove it from the oven and flake it into bite sized pieces
- gently mix the salmon into the pasta
- serve with a garnish of fresh rocket on top