Roasted Salmon

Recipe Archive

Linda Martin
ROASTED SALMON WITH SUN-DRIED TOMATO PESTO & BASIL OIL OVER ANGEL HAIR PASTA – Serves 8

INGREDIENTS – SALMON
8 salmon fillets, 4 to 6 oz each
Extra virgin olive oil
Kosher salt and freshly ground black pepper
Dried thyme
7 basil leaves, chiffonade (cut into thin strips), for garnish

INGREDIENTS – SUN-DRIED TOMATO PESTO
1 cup sun-dried tomatoes packed in oil
2 garlic cloves, peeled and quartered
1 cup packed fresh basil leaves
Olive oil
½ cup freshly grated Parmesan
Kosher salt and freshly ground black pepper

INGREDIENTS – BASIL OIL
2 garlic cloves, minced
1 cup loosely packed basil leaves
½ cup extra virgin olive oil
½ tsp salt

INGREDIENTS – PASTA
16 oz angel hair pasta
Extra virgin olive oil
Kosher salt and freshly ground black pepper
Chopped fresh parsley, for garnish

PREPARATION

1. Preheat oven to 400 degrees. Line a sheet pan with parchment.

2. Make the pesto: In a food processor, blend the sun-dried tomatoes, garlic cloves and basil leaves, adding olive oil as need to puree. Stir in the Parmesan and add salt and pepper to taste. Set aside. (Can be made up to two days ahead. Store covered in the refrigerator. Bring to room temperature before serving.)

3. Prepare the basil oil: In the bowl of a food processor or blender place the garlic and basil and process on high while adding the olive oil in a steady stream. Continue to process until well blended, season with salt to taste and set aside. (Can be made one day ahead. Store covered in the refrigerator. Bring to room temperature before serving.)

4. Roast the salmon: Season the salmon on both sides with the kosher salt, freshly ground black pepper, and a little dried thyme. Place skin side down on the parchment and drizzle with extra virgin olive oil. Roast in the preheated oven for 15 – 20 minutes, or to desired doneness.

5. While the salmon is roasting, cook the pasta: Place a large pot of water over high heat and bring to a boil. Add a teaspoon of salt and the angel hair. Cook uncovered, stirring occasionally, for 4 minutes or until just al dente. Drain; toss with a little olive oil, salt and pepper.

6. To serve: Twirl the pasta onto each of 8 plates. Top each with a piece of roasted salmon. Top salmon with a dollop of sun-dried pesto. Spoon some basil oil over the salmon and pasta. Garnish with fresh parsley and serve.