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Pan roasted salmon/lentil pasta, green pesto and roasted fennel
Pan roasted salmon/lentil pasta, green pesto and roasted fennel

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Have a shot at eating almonds if you don’t have problems with nut allergies. Almonds are usually considered a super food since they’re packed full of things that help boost our energy while keeping us healthy. These kinds of nuts contain quite a lot of vitamins E, B2, and manganese. Almonds, like turkey, contain the enzyme tryptophan which may often make you sleepy. When it comes to almonds, however, they wont make you really miss a nap. These nuts loosen up the muscles and supply a general sense of peace. Occasionally eating almonds can even be a mood booster!

A large assortment of quick health snacks is easily available. Choosing to live a healthy way of life can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to pan roasted salmon/lentil pasta, green pesto and roasted fennel recipe. You can have pan roasted salmon/lentil pasta, green pesto and roasted fennel using 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Pan roasted salmon/lentil pasta, green pesto and roasted fennel:
  1. Prepare salmon fillet skin on
  2. Get red lentil pasta
  3. Provide fennel
  4. Get spinach
  5. You need pine nuts
  6. Provide garlic
  7. Get olive oil
  8. Use parmesan
  9. You need lemon
  10. You need salt
  11. Use black pepper
  12. You need rapeseed oil
  13. Get ground nutmeg
Instructions to make Pan roasted salmon/lentil pasta, green pesto and roasted fennel:
  1. Prepare all of the ingredients. Using a knife scale the salmon. Cut the salmon into two 150 g fillets. Grade the parmesan finally. Prep the fennel by quartering it and cutting the core out (the hard and firm part of it). Wash the fennel, spinach and basil.
  2. Place prepped fennel on the roasting tray in the pre heated oven at 180 °C. It should take about 20 min to roast it.
  3. Using the kitchen towel dry off the salmon skin. Heat up the frying pan (with the metal handle) with a little bit of cooking oil. Pan needs to be smoking hot. Place the salmon on the pan skin down. Sprinkle the salmon with the salt. Sear the fish for about 30 - 40 sec on medium/high heat just from one side then place the pan into the oven keeping it 180 °C. It should take about 15 min to cook it.
  4. In the meantime on the dry frying pan toast the pine nuts. Do it on low heat until golden/golden brown. Add chopped garlic to it toward the end and cook it for few seconds
  5. Place the pine nuts, garlic, spinach, nutmeg, 1 tbsp lemon and olive oil into the food processor.
  6. In a medium pot bring water to the boil. Add pinch of salt to it
  7. It's all about timings now. Throw pasta into the boiling water when salmon is in the oven for about 10 min. It takes 6 min to cook the pasta.
  8. When pasta is nearly ready(5 min after throwing into the water) using ladle take about 100 ml of pasta water and add it to the food processor. Blend it. Season it with salt and black pepper.
  9. When pasta is ready drain the water off. Bring pasta back to the pot and mix it with the pesto sauce.
  10. Serve

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