Baked Salmon Stuffed with Tarragon Lemon Pesto
Karen sparks
ingredients
Tarragon Lemon Pesto- 1 cup fresh tarragon
- 1 cup flat leaf parsley
- 3 cloves garlic, chopped
- Zest 1 lemon
- 1/2 cup parmesan cheese
- 1/3 cup pine nuts
- 1/2 cup extra virgin olive oil
- Salt and black pepper
- 6 (6-7 oz.) salmon fillets
- 1 tbsp extra virgin olive oil
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 tbsp flat leaf parsley, chopped
- Salt and black pepper
directions
- 1
Preheat oven to 350 degrees.
- 2
To prepare the pesto, place the tarragon, parsley, garlic, lemon zest, cheese, and pine nuts int the bowl of a food processor and process until smooth. With the motor running slowly, add the oil and season. Place in a pastry bag with a tip. Oil and season the salmon fillets and place on a baking sheet. Cut slits in the salmon without cutting through. Pipe the pesto into the slits. Place the salmon in the oven and bake about 8-10 minutes, depending on the thickness of the salmon.
- 3
While the salmon is cooking, place the pasta in well-salted boiling water. Cook until al dente. Drain the water reserving about 2 tbsp of the pasta water. Place the pasta in a large bowl and add the reserved water, olive oil, garlic, and parsley, toss well. Season with salt and black pepper.
- 4
Place the pasta on a large tray and top with the cooked salmon. Serve warm.
notes
Caprial and John served the salmon on top of a beautiful plate with pasta, tossed with extra virgin olive oil and Italian parsley.
Source: Scott's 50th Birthday dinner menu with Caprial and John!
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