Cooking Instructions
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Step 1
Preheat your oven to 350 degrees F (180 degrees C).
Step 2
Bring a pot of water to boil for your pasta.
Step 3
In the meantime, cut your
Orange (1)
into ¼ inch slices.
Step 4
Season your
Copper River Sockeye Salmon (680 g)
with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Top with your orange slices and
Fresh Lemon Thyme Leaves (1 bunch)
. Flip your salmon onto your baking sheet so it is skin-side up with the orange slices under the salmon.
Step 5
Cook until desired doneness or until the salmon easily flakes and the white albumin starts to form on the top. Because the copper river sockeye so dark in color, the color does not change as much as it does with regular salmon.
Step 6
While your salmon is cooking, cook your
Pasta (455 g)
per the instructions on the box.
Step 7
Put the
Fresh Basil Leaves (60 g)
,
Garlic (2 cloves)
,
Pine Nuts (4 Tbsp)
, and 1/4 tsp pepper in the food processor. With the food processor on, slowly add the
Olive Oil (4 Tbsp)
.
Step 8
Finely grate the
Parmesan Cheese (4 Tbsp)
into a medium sized bowl. The parmesan is salty so we don't add salt until the end.
Step 9
Add the contents of the food processor to the parmesan and mix well. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 10
Drain your pasta and mix well with the pesto. Add to your serving platter. Top with the cooked salmon. Serve immediately. Enjoy!
