Pan-Seared Salmon with Vibrant Spring Herb Pasta

Prepare the herb sauce: In a food processor, combine parsley, basil, toasted pine nuts, grated Parmesan cheese, lemon zest, and minced garlic. Pulse until finely chopped.

💡 Tip: Toasting the pine nuts brings out their nutty flavor. You can do this in a dry skillet over medium heat until golden brown, or in a 350°F oven for 5-7 minutes.

With the food processor running, slowly drizzle in 2 tablespoons of olive oil until the sauce is smooth and emulsified. Stir in the lemon juice. Season with salt and pepper to taste. Set aside.

💡 Tip: The consistency of the sauce can be adjusted with more or less olive oil, depending on your preference.

Cook the pasta in a large pot of generously salted boiling water according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining.

💡 Tip: Always reserve pasta water! It's starchy and salty, and a fantastic ingredient for emulsifying sauces.

While the pasta cooks, pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.

💡 Tip: Drying the salmon is key to achieving a beautiful sear and crispy skin.

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the salmon fillets, skin-side down (if applicable), into the hot skillet.

💡 Tip: Avoid overcrowding the pan; cook salmon in batches if necessary to ensure proper searing.

Sear the salmon for 4-5 minutes per side, or until cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of the fillets.

💡 Tip: For medium-rare salmon, aim for an internal temperature of around 125°F (52°C).

Return the drained pasta to the pot. Add about 3/4 of the prepared herb sauce and toss to coat. Add reserved pasta water a tablespoon at a time, as needed, to create a light coating on the pasta.

💡 Tip: Start with less pasta water and add more gradually until the pasta is nicely coated and not dry.

Divide the sauced pasta among serving plates. Top each plate with a seared salmon fillet. Drizzle any remaining herb sauce over the salmon and serve immediately.

💡 Tip: A sprinkle of fresh parsley or a lemon wedge can add a final touch of freshness.