Ingredients
- 1 1 3.3 lb. pouch or 64 oz. can* red or pink Alaska
- Salmon, drained
- 3 lbs. 3 lbs. linguine or spaghetti, dried
- 2 cups 2 cups basil pesto, prepared
- 1/2 cup 1/2 cup olive oil
- 1 1/2 cups 1 1/2 cups green onions, chopped
- 1 1/2 cups 1 1/2 cups pine nuts, lightly toasted
- 2 Tbsp. 2 Tbsp. lemon zest, grated
- Salt and freshly ground black pepper, as needed
- 3 3 pints cherry tomatoes, grilled or roasted
- Grated Parmesan cheese and basil leaves,
- for garnish
- *For canned, remove skin and bones
Servings:
Units:
Instructions
- In large bowl, gently break drained salmon into large chunks. Set aside.
- Cook pasta in lightly salted boiling water until al dente. Drain. Toss with pesto and hold hot.
- In large saut pan, heat olive oil and cook green onions for 3-4 minutes until soft. Stir in pine nuts and lemon zest; remove from heat.
- Combine onion-pine nut mixture and salmon chunks with pasta; season with salt and pepper. Place into 2 full hotel pan. Hold hot for
- service.
- Garnish with Parmesan cheese and basil leaves. To serve, portion 2 cups pasta and salmon per plate. Garnish with cherry tomatoes.
- Tips:
- Add chopped sundried tomatoes to cooked pasta.
- Offer freshly ground black pepper.
- Serve with freshly steamed seasonal vegetables such as broccoli, green beans or asparagus.
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