fbpx Pesto Papardelle With Salmon And Blistered Tomatoes | Recipes
BurgerMenu
search
search
Breakfast Appetizers Baking Breads Desserts Drinks Sides Soups Salads Snacks Mains Chicken Salmon Gluten Free Weekday
Chanukah Tu-Bishvat Purim Passover Shavuot Nine Days Rosh Hashanah Yom Kippur Sukkot Shabbat
Chef recipes Community recipes
Skill'it Competition Show Shabbat Schmooze with Charlene Nitza, Naturally Trends to Try with Shushy Easy Does It With Esty Wolbe Sunny Side Up with Naomi Nachman Living Full 'n Free with Rorie Weisberg BHIS with Yussi Weisz Shortcuts by Family Table New Leaf with Marla Rottenstreich Supper, Again? With Rena Tuchinsky Kosher Kids Canvas Let's Talk Kashrus Moishe Brings the Bottle Swirl Wine of the Week Uncorked with Erik Segelbaum Rosh Chodesh Club Ingredients of Inspiration Just Make It! Kitchen Kids Kitchen Ambush Marble and Grain Let's Bake with Mini Melanie Queen of Cakes Food Fight Competition Show Let's Fry That: Chanukah Show
Recipe Roundups Family Health Holidays Cooking and Baking Shop
Chanukah Tips and Hacks Shabbat Inspiration Travel Gift Guides Kosher Wines Crafts For Kids Tablescape and Flowers Shopping Cookbooks
Brachot List About the Brachot (Blessings) on Food Parve Foods Waiting After Hard Cheese Waiting Between Meat and Milk Keeping a Kosher Kitchen Kosher Bread What is Kosher?
Close Menu

Pesto Papardelle with Salmon and Blistered Tomatoes

()
Arrow
Pesto Papardelle with Salmon and Blistered Tomatoes
Parve Parve
4 Servings Serving Icon
30 Minutes Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Tree nuts
Diets info-icon
- Pescatarian - Gluten Free

Print icon
Pinterest Whats app icon
This dish is a winner! Serve over rice or quinoa to make this a gluten-free meal.

Directions

Prepare the Pesto

1. In a food processor, blend the walnuts, two cubes crushed garlic, basil, parsley and olive oil until pesto forms.
2. Store in an airtight container in the fridge for up to a week or so. Great to use on meat, chicken or fish.

Prepare the Salmon

1. Preheat the oven to 400 degrees Fahrenheit.
2. Spray a pan with cooking spray and place the salmon fillets in the pan.
3. Pour one teaspoon of apple cider vinegar over each fillet. Pour generous amounts of chili lime spice and silan over the fish.
4. Bake for 25 minutes.

Prepare the Tomatoes

1. Coat a non-stick skillet with a little olive oil.
2. Add the package of cherry tomatoes, some salt, and a cube of crushed garlic.
3. Cook on a low flame for five to 10 minutes until the tomatoes start to open and blister.

To Serve

1. Cook the pappardelle according to package directions and drain.
2. Toss with 1/4 cup pesto. Add the blistered cherry tomatoes to the pasta. Place the salmon on top. Enjoy!

Recipe tags


Noodles Pasta Pesto Salmon Weeknight dinner
Pesto Papardelle with Salmon and Blistered Tomatoes

How Would You

Rate this recipe?

Please log in to rate

Whats App Arrow Join our "What's For Dinner"WhatsApp GroupArrow

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

Related Articles

29 Flavor-Packed Salmon Recipes!

Shavuot

29 Flavor-Packed Salmon Recipes!
Can Skinless Salmon Be Assumed To Be Kosher?

Shailah of the Week

Can Skinless Salmon Be Assumed To Be Kosher?
Talking Tahini and Turmeric with Ruth Fox and Vicky Cohen

People 

Talking Tahini and Turmeric with Ruth Fox and Vicky Cohen

Related Episodes

Pickled Tomatoes that Never Fail to Impress

Under The Hood

Pickled Tomatoes that Never Fail to Impress
4 Amazing Ways to Use Crushed Tomatoes

4 Amazing Things With Victoria Dwek

4 Amazing Ways to Use Crushed Tomatoes
Homemade Pasta with Marinara and Creamy Pesto

Naomi Nachman, Sunny Side Up!

Homemade Pasta with Marinara and Creamy Pesto

Related Recipes