Seared Salmon with Linguine and Ramp Pesto
A sophisticated pasta dish featuring seared salmon fillets served over linguine tossed with a vibrant ramp pesto made with Asiago cheese, Marcona almonds, and fresh tarragon. The combination creates a perfect balance of fresh spring flavors and rich, satisfying textures.
Ingredients
- •2 tablespoons olive oil
- •⅔ cup ramp bulbs and stems
- •1 cup Asiago cheese
- •⅓ cup Marcona almonds
- •2 tablespoons fresh tarragon
- •12 ounces linguine
- •6 fillets salmon fillets
Cooking Instructions
- 1.
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and sauté just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sautéed ramps to processor (do not clean skillet). Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead; cover and chill.
15 min
- 2.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
10 min
- 3.
Meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.
8 min
- 4.
Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.
5 min
- 5.
Available at some supermarkets and at specialty foods stores and Italian markets.
- 6.
**Tender Spanish almonds that are usually sold roasted and salted; available at specialty foods stores and natural foods stores and from tienda.com.
