15 mins
Pan Fried Salmon with Spaghettini Pesto Recipe

Pan Fried Salmon with Spaghettini Pesto

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again

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Pan Fried Salmon with Spaghettini Pesto is a lovely simple meal that is full of flavour and has the added benefit of being very quick to prepare. You can use spaghetti if you prefer, but spaghettini (sometimes called angel hair spaghetti) takes less time to cook.

      Preparation Time: 5 Minutes

      Cooking Time: 10 Minutes

Ingredients for Pan Fried Salmon with Spaghettini Pesto

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 2:
4 tablespoons
olive oil
2 x 7 oz
salmon fillets
salt and pepper
7 oz
4 tablespoons
4 tablespoons
chopped fresh parsley
sunblush tomatoes
10 - 12
baby mozzarella balls
white wine vinegar


How to Cook Pan Fried Salmon with Spaghettini Pesto

  1. Cook the spaghettini according to the instructions on the packet (just a few minutes in boiling, salted water). Meanwhile, remove any skin from the salmon fillets and season with salt and freshly-ground black pepper. Heat the oil in a large frying pan, place the salmon in the pan and cook for 2 to 3 minutes on each side. While the salmon is cooking, drain the cooked spaghettini in a colander and mix with the pesto and chopped parsley.
  2. Roughly chop the sunblush tomatoes and arrange them with the mozzarella balls on two plates. Add a dash of vinegar to each. Top with the warm pasta-pesto-parsley mix and then the cooked salmon.

Serve with a wedge of lemon to squeeze over the salmon. It helps remove any sensation of residual oil that may result from pan frying.
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Reviews of Pan Fried Salmon with Spaghettini Pesto

Rating 4 out of 5 - Many cooks will make this recipe again April 16 2014
This recipe was wonderful. I cooked my salmon a little differently. Brush the meat side of the salmon with olive oil and sprinkle with Cajun or seafood seasoning to add a little spice. Cook in a preheated non-stick skillet on med-hi heat for 4 minutes on each side, depending on the thickness of the salmon. That is the only change I made it. This recipe is a keeper! Oh and we had a glass of Pinot Grigio went down a treat!
(1 review)
Rating 4 out of 5 - Many cooks will make this recipe again December 21 2013
Delicious recipe. I didn't change anything about this recipe. Will definitely make again and again. My 18 year old daughter loved it. Healthy and filling. Easy and quick to prepare. Would also be nice with any mild fish.
(2 reviews)

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