Pan Fried Salmon with Spaghettini Pesto

Name: Pan Fried Salmon with Spaghettini Pesto
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves to serve 2
Ingredients: 4 tablespoons olive oil; 2 x 7 oz salmon fillets; salt and pepper; 7 oz spaghettini; 4 tablespoons pesto; 4 tablespoons chopped fresh parsley; 12 sunblush tomatoes; 10 - 12 baby mozzarella balls; splash white wine vinegar

Ready in 15 mins

Recipe by Graham

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.

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 spaghettini
4 tablespoons pesto
4 tablespoons chopped fresh parsley
12 sunblush tomatoes
10 - 12 baby mozzarella balls
splash white wine vinegar

How to Cook Pan Fried Salmon with Spaghettini Pesto

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.
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.

GRAHAM'S HOT TIP:
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.