Browned Butter Salmon on Sundried Tomato Pasta
Spirals tossed in the most amazing sun-dried tomato pesto that the whole family adores. Served with salmon cooked in nutty brown butter, honey, garlic, and lemon juice. The husband and girls wanted more, more, more!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 240 g fusilli
- 200 g asparagus (woody ends removed and cut into 2 inch length)
- 1/4 cup pasta cooking liquid
- 1 cup 25g fresh basil leaves
- 85 g sundried tomatoes
- 1/4 cup 59ml extra virgin olive oil
- 2 tbsp shredded Parmesan cheese
- Salt and pepper to taste
- 4 pieces 200g each Wild caught salmon fillet from The Alaska Guys
- 4 tbsp 57g butter
- 4 tbsp honey
- 1 tbsp lemon juice
- 1/4 - 1/2 tsp red pepper flakes (adjust to taste)
- 3 cloves garlic (minced)
- Salt and black pepper to taste
Instructions
- 1
Sundried Tomato Pasta
- 2
Cook pasta in salted water until al dente.
- 3
In the last minute of cooking the pasta, add in asparagus.
- 4
Drain and set aside.
- 5
Place all the ingredients into food processor EXCEPT pasta and pasta liquid.
- 6
Process until you get a paste. If too thick, thin it out with pasta liquid.
- 7
Toss pesto with cooked pasta & asparagus.
- 8
Brown Butter Salmon
- 9
Preheat oven to 200C.
- 10
Season fish with salt and black pepper.
- 11
In a oven safe pan over medium heat, melt butter and allow to cook until it starts to brown and smell nutty. (be careful not to burn it)
- 12
Add lemon juice, honey, red pepper flakes and garlic into the pan.
- 13
Cook for 45 seconds, and scoop out half of the sauce for serving later.
- 14
Add salmon into the pan skin side down and cook for 3 minutes.
- 15
Flip, and transfer the pan to the oven to broil further 5-6 minutes.
- 16
Drizzle with the reserved brown butter sauce to serve.