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Parve
Easy
6 Servings
Allergens 
50 Minutes
Diets
2 (4-ounce) fillets of salmon
2 and 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
2 tablespoons butter alternative (see note)
2 tablespoons all-purpose flour
1 teaspoon minced garlic or 1 cube Gefen Frozen Garlic
4 cups oat milk (see note)
1 pound Tuscanini Fettuccine Pasta, uncooked
handful cherry tomatoes, quartered
fresh basil
Preheat the oven to 400 degrees Fahrenheit. Line a small baking sheet with Gefen Parchment Paper.
Place the salmon fillets on the baking sheet. Sprinkle with about 1/2 teaspoon kosher salt and about 1/2 teaspoon black pepper. Then spread one tablespoon of the pesto on each of the fillets. Cook in the oven for 15 minutes.
Meanwhile, in a large sauté pan on the stove, melt the butter alternative over medium high heat. Add the 2 tablespoons of flour. Mix well until fully combined, then add the remainder of the jar of the pesto and the minced garlic. Mix into the flour mixture and heat through. Slowly pour in the oat milk, mixing so that everything is incorporated. Bring to a boil, then add in the raw pasta. Cook for about 10 to 12 minutes until the pasta is cooked, mixing frequently.
To serve, place pasta on a plate. Top with either whole fillet of salmon, or flake into pieces. Sprinkle fresh basil and quartered cherry tomatoes on top.
Sponsored by Tuscanini
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