Pan – Seared Salmon Recipe
Pesto cream, tomatoes, asparagus, and roasted garlic butter over pappardelle pasta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Ingredients
Start by chopping the asparagus into 2-inch pieces and halving the cherry tomatoes. Mince the garlic cloves.
Cook the Pappardelle Pasta
In a large pot of salted boiling water, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
Sear the Salmon
In a large skillet, heat the olive oil over medium-high heat. Season the salmon fillets with salt and black pepper. Once the oil is hot, add the salmon skin-side down and sear for about 4-5 minutes until golden brown. Flip and cook for another 3-4 minutes until cooked through. Remove and set aside.
Cook Asparagus and Tomatoes
In the same skillet, melt 2 tablespoons of butter. Add the minced garlic and sauté until fragrant. Add the asparagus pieces and cherry tomatoes, cooking for about 3-4 minutes until the asparagus is tender.
Make the Pesto Cream Sauce
Lower the heat and add the heavy cream and pesto sauce to the skillet. Stir well to combine and let it simmer for a couple of minutes until slightly thickened.
Combine Everything
Add the cooked pappardelle pasta to the skillet, tossing to coat with the pesto cream sauce. Add the remaining butter, and adjust seasoning with salt and pepper as needed.
Serve
Plate the pappardelle and top with the seared salmon fillets. Drizzle with any remaining sauce and serve warm.