With Chanukah now over, my diet has officially begun. I ate way too many donuts this holiday! I also ate a lot of salmon and heavy milchigs.
I used to hate fish when I was a child, and now I love it. I think it was the fishy taste that gave me the chills. The best trick to getting rid of that fishy taste is to use acid: fresh lemon or a splash of vinegar do the trick!
I decided to play around with different salmon recipes, and this one is my family’s absolute favorite! You can easily swap out the pasta and serve it with salad for a more health-conscious dinner. However, there is something so comforting about a bowl of warm pesto-laden pasta with perfectly cooked salmon on a cold winter night.
I love this recipe because it’s parve and versatile. It tastes like a restaurant dish that you can cook at home. Bon apetit!
Pesto Pappardelle with Blistered Tomatoes and Salmon
Prep Time: 10 min.
Cook Time: 25 min.
4 salmon fillets
1 package pappardelle
1 box grape tomatoes
1 cube crushed garlic
4 teaspoons apple cider vinegar
Trader Joe’s Chile Lime Seasoning
1 oz. checked basil leaves
1 bunch of checked parsley
1 cup walnuts
2 cubes of crushed garlic
½ cup olive oil
Salt, to taste
In a food processor, blend the walnuts, two cubes crushed garlic, basil, parsley and olive oil until pesto forms.
Store in an airtight container in the fridge for up to a week. Great on meat, chicken or fish.
Preheat the oven to 400°F.
Spray a pan with cooking spray and place the salmon fillets in the pan.
Pour one teaspoon of apple cider vinegar over each fillet. Pour generous amounts of chili lime spice and silan over the fish.
Bake for 25 minutes.
Coat a non-stick skillet with a little olive oil. Add the package of cherry tomatoes, some salt, and a cube of crushed garlic. Cook on a low flame for 5-10 minutes until the tomatoes start to open and blister.
Cook the pappardelle according to package directions and drain.
Toss with ¼ cup pesto.
Add the blistered cherry tomatoes to the pasta.
Place the salmon on top.