Linguine with Seared Salmon and Lush Ramp Pesto
This mouthwatering dish combines perfectly seared salmon fillets served atop a bed of linguine, all dressed in a vibrant and aromatic ramp pesto. Fresh ramps, a unique seasonal vegetable, lend an irresistible flavor to the pesto, enhanced by the richness of asiago cheese and the crunch of Marcona almonds. This dish is not only quick to prepare, coming together in under 30 minutes, but it also captures the essence of springtime dining. Ideal for a weeknight dinner or a special occasion, this recipe will impress your family and guests alike. Serve with a crisp salad for a full meal experience.
N/A
Servings
400
Calories
8
Ingredients
Ingredients
olive oil
6 tablespoons (divided)
ramps
2/3 cup (trimmed and thinly sliced bulbs and slender stems)
ramps
3 cups (thinly sliced green tops)
asiago cheese
1 cup (freshly grated)
Marcona almonds
1/3 cup (whole)
fresh tarragon
2 tablespoons (chopped)
linguine
12 ounces (dry)
salmon fillets
36 ounces (cut into individual portions)
Instructions
1
In a large nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Add the trimmed and thinly sliced ramp bulbs and stems, sautéing until soft but not browned, approximately 5 minutes. Adjust the heat as needed to prevent browning.
2
Transfer the sautéed ramp bulbs and stems to a food processor (do not clean the skillet). Add the green tops of the ramps, freshly grated asiago cheese, Marcona almonds, and chopped fresh tarragon to the processor. Pulse until finely chopped.
3
With the food processor running, gradually add 1/2 cup of olive oil and continue to puree until the mixture is almost smooth. Transfer the pesto to a bowl and season to taste with salt and pepper. This pesto can be prepared up to one day in advance; just cover and chill in the refrigerator.
4
Bring a large pot of salted water to a rolling boil. Cook the linguine until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
5
While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides. Add the seasoned salmon to the skillet and sear for about 4 minutes per side, or until the fish is opaque in the center and flakes easily with a fork.
6
Once the pasta is cooked, reserve 3/4 cup of the pasta cooking water, then drain the linguine. Return the linguine to the pot, then add all but 1/4 cup of the prepared ramp pesto. Toss to combine, adding reserved pasta cooking liquid a tablespoon at a time to achieve desired moisture. Adjust seasoning with salt and pepper as needed.
7
To serve, divide the pesto linguine among plates, topping each portion with a piece of seared salmon. Finish by spreading the reserved 1/4 cup of pesto over each salmon fillet before serving.
Nutrition Information
25g
Fat
30g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Linguine with Seared Salmon and Lush Ramp Pesto?
It is a vibrant springtime dish featuring seared salmon served over linguine tossed in a homemade pesto made from ramps, asiago cheese, and Marcona almonds.
How long does it take to make this recipe?
This recipe is quick and convenient, coming together in under 30 minutes.
What are ramps?
Ramps are a unique seasonal vegetable often available in spring, offering an aromatic flavor that sits between garlic and leeks.
What type of cheese is used in the ramp pesto?
The recipe uses 1 cup of freshly grated asiago cheese to add richness and depth to the pesto.
Can I substitute Marcona almonds?
While Marcona almonds provide a specific crunch, you can substitute them with regular blanched almonds or pine nuts if necessary.
How many calories are in a serving of this dish?
Each serving contains approximately 400 calories.
What is the protein content per serving?
This meal provides about 25g of protein per serving.
How much salmon is required for this recipe?
The recipe calls for 36 ounces of salmon fillets, cut into individual portions.
Can I make the ramp pesto in advance?
Yes, the pesto can be prepared up to one day in advance; simply cover it and store it in the refrigerator.
What is the fat content of this meal?
The dish contains approximately 25g of fat.
How should I cook the salmon?
The salmon should be seasoned with salt and pepper and seared in a skillet with olive oil for about 4 minutes per side until opaque.
What type of pasta is recommended?
The recipe specifically calls for 12 ounces of dry linguine.
How do I prepare the ramps?
Trim and thinly slice the bulbs and slender stems for sautéing, and thinly slice the green tops to be used in the pesto.
Do I need to save any pasta water?
Yes, you should reserve 3/4 cup of the pasta cooking water to help achieve the desired moisture when tossing the linguine with pesto.
What herbs are used in the pesto?
The pesto is enhanced with 2 tablespoons of chopped fresh tarragon.
How do I ensure the salmon doesn't stick to the pan?
Use a large nonstick skillet and ensure the olive oil is properly heated over medium-high heat before adding the fillets.
Is this recipe suitable for special occasions?
Yes, its elegant presentation and unique seasonal ingredients make it perfect for both weeknight dinners and special events.
What should I serve with this dish?
A crisp salad is recommended to provide a full and balanced meal experience.
How many carbohydrates are in this recipe?
There are approximately 30g of carbohydrates per serving.
Can I use frozen salmon?
Yes, frozen salmon can be used, but ensure it is completely thawed and patted dry before searing for the best results.
How do I know when the linguine is done?
Cook the linguine for 8-10 minutes until it reaches an al dente texture, stirring occasionally.
What part of the ramps go into the food processor?
Both the sautéed bulbs and stems, along with the raw sliced green tops, are processed to make the pesto.
Is there a substitute for ramps?
If ramps are out of season, you can substitute with a mix of spring onions and a small amount of garlic.
How much olive oil is used in total?
The recipe uses 6 tablespoons of olive oil, divided between sautéing, the pesto, and searing the salmon.
How do I finish the dish before serving?
Divide the pesto linguine among plates, top with a salmon fillet, and spread a bit of the reserved pesto over the fish.
What is the texture of the pesto?
The pesto should be processed until it is almost smooth but still retains a bit of texture from the almonds and cheese.
Is the salmon seasoned before cooking?
Yes, the fillets should be seasoned with salt and pepper on both sides before being added to the skillet.
Can I use a different pasta shape?
While linguine is traditional for this dish, other long pastas like fettuccine or spaghetti would also work well.
How many ingredients are in this recipe?
There are 8 primary ingredients required to make this dish.
What makes the pesto 'lush'?
The combination of fresh ramp tops, rich asiago cheese, and Marcona almonds creates a thick, flavorful, and lush sauce.