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Salmon-Spag-with-kale-pesto

Salmon Spaghetti With Kale Pesto Recipe

This is a really tasty take on salmon! Substitute the kale for spinach, if you prefer, and skip Step 1. Or if you’re short on time, then use a ready made pesto. Leave out the chilli if you’re not partial to spicy flavours. 

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

For the kale pesto:
  • 150g kale, stems removed
  • 50g pine nuts
  • 1 red chilli, deseeded and chopped
  • 3 garlic cloves, peeled and halved
  • Handful of fresh parsley
  • 1 tsp dried oregano
  • 1 tbsp lemon juice
  • Salt and black pepper
  • 120ml olive oil
  • 4 tbsp Parmesan, grated
For the salmon spaghetti:
  • 1 tbsp olive oil
  • 2 fillets of salmon, skin and bones removed
  • Salt and black pepper
  • 375g spaghetti

To serve:

  • Parmesan, grated
  • Extra-virgin olive oil

Instructions

  1. Bring a pot of salted water to the boil and blanch the kale leaves for 30 seconds. Drain well and dry with kitchen paper.
  2. For the pesto, place the kale, pine nuts, chilli, garlic, parsley, oregano, lemon juice, salt, pepper and olive oil in the bowl of a food processor. Whizz to a coarse paste. Stir through the grated Parmesan and set aside.
  3. Season the salmon on both sides. 4 Heat the olive oil in a frying pan over a medium-high heat. Cook the salmon for 3-4 minutes on each side or until cooked to your liking. Remove from the heat and allow to cool slightly, then use a fork to break the salmon into flakes.
  4. Bring a large saucepan of salted water to the boil and cook the spaghetti according to the package instructions until al dente. Drain, reserving about 60ml of the cooking liquid. Return the pasta to the pan.
  5. Add the pesto and reserved cooking liquid to the spaghetti and toss to combine. Add the salmon and stir through. Divide between serving bowls and top with grated Parmesan and black pepper. Drizzle with extra-virgin olive oil and serve.

Per Serving 823kcals, 51.4g fat (8.4g saturated), 59.6g carbs, 0.6g sugars, 36.1g protein, 1.6g fibre, 0.262g sodium

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This gorgeous recipe is courtesy of our sister website easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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