Zucchini Pesto Penne with Roasted Salmon
Delicious Zucchini Pesto Penne with Perfectly Roasted Salmon
Ingredients:
2 salmon fillets (about 6 oz each)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper to taste
250g penne pasta
2 small zucchinis, grated
1/2 cup fresh basil leaves
1/3 cup grated Parmesan cheese
1/4 cup toasted pine nuts
2 cloves garlic, minced
1/3 cup olive oil (for pesto)
Lemon wedges, for serving
Instructions:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the salmon: Place the fillets on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with garlic powder, paprika, salt, and pepper. Roast in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
Cook the penne: While the salmon is roasting, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
Make the zucchini pesto: In a food processor, combine grated zucchini, basil leaves, Parmesan cheese, pine nuts, and minced garlic. Pulse a few times to combine. While processing, slowly drizzle in the olive oil until a thick, smooth pesto forms. Season with salt and pepper to taste.
Assemble the dish: Toss the cooked penne pasta with the zucchini pesto, adding reserved pasta water a little at a time until the sauce coats the pasta nicely.
Serve: Plate the pasta, top each serving with a roasted salmon fillet, and garnish with lemon wedges. Enjoy immediately!