Crispy-Skin Salmon with Pesto
- 3 cups penne pasta
- 1 cup fresh basil leaves
- ¼ cup freshly grated Parmesan cheese
- 3 tablespoons olive oil
- 3 tablespoons pine nuts
- 1-2 garlic cloves (to taste)
- 1 cup baby Roma tomato halves
- ¼ cup Parmesan cheese
- 2 pounds salmon fillets
- salt and ground black pepper to taste
- Bring a pot of lightly salted water to a boil. Cook penne pasta in boiling water until al dente, 8 to 10 minutes; drain.
- Blend basil, Parmesan cheese, olive oil, pine nuts, and garlic in a food processor until even in color; season with salt and pepper in food processor until color is consistent. Reserve 2 tablespoon pesto for salmon.
- Toss drained penne pasta with the tomato halves, ¼ cup pesto, and ¼ cup Parmesan cheese.
- Heat vegetable oil in a pan on high heat. Season both sides of salmon fillets with salt and pepper. Fry salmon in hot oil skin-side down, until skin is crispy, 3 to 4 minutes. Flip salmon and cook until fish flakes easily with a fork, about 2 minutes more; remove fillets to a serving platter. Spread 1 tablespoon pesto onto each salmon fillet and serve with the penne.
For dairy-free pesto, replace cheese with additional 1 tablespoon pine nuts.
What others are saying
Sam Dalton says:
I never was a fan of keeping the skin, but after trying this recipe I think I've been won over. The pesto was really flavorful, and easy to make. Overall very good dish. Deserves 5 stars!
Laura Griffin says:
My two favorite parts of this recipe is the pesto and Parmesan cheese for the fish. I usually don't leave the skin on my salmon, but tried it for the sake of this recipe, and I was not disappointed. I skipped the pasta because I am trying to cut out the carbs. It was super light and flavorful, and I can't wait to make it again.
Tal Levitas says:
I love pesto. I love salmon. I love this dish. It was easy and quick and my fiance loved it too!