This recipe is adapted from a New York Times recipe for Linguine with Pesto and Fresh Salmon.
This recipe below takes twenty minutes or less to prepare and cook, and the results are delicious. The tenderness of the salmon complements that of the pasta perfectly, and the optional caramelized shallots added a sweet umami counterpoint, but a handful frozen peas added to the pasta water a couple of minutes before draining would have a similar effect.
Cooking Time: 20 minutes, including prep
1 lb of fresh salmon fillets
240 grams of spaghetti or linguine
Sugo Classic Basil Pesto
1 medium shallot, thinly sliced - optional
2 tablespoons of Olive Oil
Freshly grated Parmigiano-Reggiano, to taste
Salt & Pepper, to taste
Fill a large pan with water and set on a burner at high heat, adding a generous sprinkle of salt (approximately 1tablespoon) as it comes to a rolling boil. While waiting for the water to heat, season the salmon fillets generously and set a saute pan or cast-iron skillet on a second burner at high heat. Add the olive oil to the pan and wait till it shimmers before adding the salmon fillets, skin side down. Let cook for 2 minutes at high heat, then lower heat to medium, and turn the fillets on each side to cook 1 minute more on each side. Check fillets for doneness with the tip of a knife blade, then remove from pan and set aside.
Turn up heat in saute pan, add more olive oil if necessary to avoid sticking, then cook shallots, stirring constantly until they are well-browned but not burnt. Drain, and set aside.
Cook pasta according to instructions on the packet, reserving a ladleful of pasta water before draining. Toss drained pasta in pan generously with pesto and reserved pasta water, returning pan to low heat briefly warm through. Plate pasta with salmon fillets, sprinkled shallots and optional freshly grated parmigiano-reggiano, and serve.