Salmon Alla Spinaci Con Pesto Recipe
Fresh 8 oz. grilled fillet over cavatelli in tomato cream sauce with clams, spinach, pesto and toasted breadcrumbs
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Ingredients
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Salmon
Cavatelli and Sauce
Pesto
Breadcrumbs
Method
Salmon Preparation
- 1
Cavatelli and Sauce Preparation
- 2
Cook the Cavatelli
In a large pot of boiling salted water, add the cavatelli pasta. Cook according to package instructions until al dente, about 7-9 minutes. Drain and set aside.
- 3
Make the Tomato Cream Sauce
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the tomato sauce, clams, and heavy cream. Stir to combine and let simmer for 5-7 minutes.
- 4
Add Spinach
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in the cooked cavatelli and grated Parmesan cheese, mixing well to combine everything.
Pesto Preparation
- 5
Make the Pesto
In a food processor, combine basil leaves, pine nuts, whole garlic clove, and grated Parmesan cheese. Pulse until finely chopped. With the motor running, slowly add olive oil until the mixture is smooth. Season with salt to taste.
Breadcrumbs Preparation
- 6
Toast the Breadcrumbs
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add breadcrumbs and toast until golden brown, stirring occasionally, about 3-5 minutes. Remove from heat and set aside.
Plating
- 7
Assemble the Dish
On a plate, serve a generous portion of the cavatelli and tomato cream sauce mixture. Place the grilled salmon fillet on top, drizzle with pesto, and sprinkle with toasted breadcrumbs for garnish.