Oven Roasted Salmon With Pesto Pasta - cooking recipe

Ingredients

500 g wide ribbon pasta such as pappadelle
100 g Parmesan cheese
2 tbsp toasted pine nuts
2 None garlic cloves, peeled and chopped
1 bunch fresh basil, leaves picked
260 ml olive oil
1/2 tsp lemon juice
600 g wild salmon fillet, skinned and thinly sliced
1 tbsp lime juice
400 g cherry tomatoes, halved

Preparation

Cook the pasta in a large pot of boiling salted water, following the package instructions. Preheat the oven to 400\u00b0F.
For the pesto, add grated Parmesan cheese, toasted pine nuts, garlic, nearly all the basil leaves and 3/4 cup of the olive oil to a food processor. Puree, then add lemon juice and season with salt and freshly ground black pepper.
Place the salmon slices onto a baking sheet lined with parchment and drizzle with half the remaining oil and the lime juice. Season, then bake in the oven for 5 mins until just cooked. Heat the rest of oil in a large frying pan and saute the tomatoes for 2-3 mins.
Drain the pasta and stir into the tomatoes with the pesto. Heat through gently for 1-2 mins. Arrange the salmon on 4 serving plates and top with the pasta. Use a vegetable peeler to make shavings from a block of Parmesan cheese and scatter over the hot pasta. Garnish with the remaining basil leaves.