
- Serves 2
- Prep Time: 10 mins
- Cook Time: 30 mins
Ingredients
- 2 packs 4 salmon portions
- 400g Penne pasta (for a healthier option use wholemeal pasta)
- Salt & freshly ground pepper
- 1 punnet Vine cherry tomatoes (stems cut into small bundles of tomatoes)
- 50g Pinenuts (toasted)
- 60g Olive oil plus extra for drizzling over the dish
- 1 Garlic clove peeled & crushed
- 50g Parmesan cheese (Grated)
- 40g Kale (washed and roughly chopped)
- ½ Lemon – Juice
- 1 pack (30g) Basil
- 2-3 tbsp Crème fraiche
- Salt & pepper
Method
-
1
Pre-heat oven (180°c fan / 200°c / gas 6)
-
2
Bring a large pot of salted water to the boil
-
3
To make the pesto place the basil, kale, pinenuts, olive oil and juice of a lemon into a food processor and blend to a paste, add the parmesan and crème fraiche and pulse in to the mix. Remove the pesto, placing into a bowl. Season to taste.
-
4
Place the salmon and cherry tomatoes onto a non stick baking tray. Season with salt & pepper and drizzle with olive oil. Place in the centre of the oven and cook for 22 minutes or until the salmon is cooked.
-
5
Add the pasta to the boiling water and cook (following pack cooking instructions)
-
6
When the pasta is cooked, remove from heat and reserve a ladle’s worth of pasta water before draining well.
-
7
Add the creamy pesto to the pasta and mix through. Add a little pasta water if the pasta looks a little dry.
-
8
Divide the pesto pasta onto 4 pasta bowls and serve with salmon and cherry tomatoes.
-
9
Drizzle each bowl with a little olive oil before serving
-
10
Chef’s tip: For a slightly more traditional style pesto, remove the crème fraiche and replace with another 30g olive oil.
Comments
Dinner ideas!
Salmon Penne with a creamy kale pesto