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Maya Kitchenette

Delicious Pesto Spaghetti with Seared Salmon

The freshness of the of avocado basil pesto is a nice match for the spaghetti and buttery salmon.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 400 g Spaghetti or 4 small zucchini to make zoodles You can use a mix of both too
For the Basil and Avocado Pesto:
  • 1 cup fresh basil leaves
  • 1/2 avocado
  • 4 tbsp parmesan cheese
  • 1/4 cup toasted pine nuts
  • 3-4 tbsp olive oil
  • 2-3 tbsp lemon juice Depending how sour you like your pesto to be
  • Salt and freshly ground black pepper
For the salmon
  • 16 ounces salmon fillets 4, 6-oz each
  • 1/2 tsp paprika/chili flakes
  • Salt and black pepper to season.
Garnishing
  • Basil and toasted pine nuts optional

Method
 

For the Pesto Spaghetti
  1. In a food process, mix all the ingredients for the pesto and process till fine.
  2. Cook spaghetti in a saucepan of boiling salted water, following packet directions until tender. Drain and return to pan
  3. Add pesto to pasta and cook this for about 60 seconds till it's warm throughout. Toss well to combine.
  4. If using zoodles, you can just stir fry the zucchini noodles with the pesto for about 1-2 minutes.
For the Salmon
  1. Wipe the salmon dry with paper towels and season lightly with paprika, salt and pepper.
  2. Heat the skillet, over medium-high heat, then spray with cooking spray or add a tablespoon of oil.
  3. Cook salmon about 4 minutes per side or desired doneness.
  4. Once cooked, give it a good coating with the pesto.
  5. Top on a bed of spaghetti and scattered some basil and pine nuts, if desired.