Creamy Pesto Salmon Pasta

METHOD

Step 1

Defrost in the fridge overnight. For crispy skin, remove from the plastic and place on a paper towel skin side up.

Step 2

Preheat oven to 180°C and place salmon on a tray. Drizzle with olive oil, season with salt and pepper, add lemon wedges.

Step 3

Bake for 12–15 minutes in the oven or 11 minutes in the air fryer until just cooked and flaking. Set aside.

Step 4

To make the fresh pesto, add basil, parsley, garlic, nuts, parmesan and olive oil to a food processor. Blitz until smooth. Season with salt and a squeeze of lemon.

Step 5

Cook the pasta in well-salted boiling water until al dente. Reserve ½ cup pasta water, then drain.

Step 6

Add hot pasta to a large bowl. Spoon in the ricotta, lemon zest and fresh pesto.

Step 7

Add a splash of pasta water to loosen. Flake the baked salmon over the pasta.

Step 8

Season lightly with salt and pepper. Gently toss until creamy, glossy and coated. Add more pasta water if needed.

Step 9

Add extra parmesan, cracked pepper and a squeeze of lemon on top.

INGREDIENTS

• 2–3 Tassal salmon fillets
• Olive oil
• Sea salt & cracked pepper
• Lemon wedges (for baking)

Fresh Pesto:

• 1 large handful basil leaves 
• 1 small handful parsley (optional but nice) 
• 1 garlic clove 
• ¼ cup pine nuts (or almonds/cashews) 
• ½ cup finely grated parmesan 
• ⅓–½ cup olive oil 
• Salt & lemon juice to taste 

Pasta and Creamy Base:

• 350–400 g pasta (rigatoni, fusilli or penne)
• ¾ cup fresh ricotta
• Zest of 1 lemon
• Splash of reserved pasta water