For a long time, I’ve made this recipe using pesto from a jar. But my husband recently discovered a sensitivity to soybean products, and nearly every commercial brand is made with soybean oil. So, fresh pesto! It’s actually really easy to make. The lemon zest is optional, but it gives it an unexpected twist.
½ box linguine, prepared according to package
2 salmon fillets
Juice and zest of 1 lemon
2 cloves garlic, finely chopped
2-3 tbs. chopped fresh basil
1 tbs. dried basil
¼ cup olive oil
½ tsp. salt
Shredded parmesan cheese
For the fish:
Preheat oven to 350. Line a baking pan with cooking spray, then place the fish in it. Drizzle the fillets with white wine, then lemon juice, enough to fully coat the flesh. Add a few small knobs of butter. Bake for about 20 minutes.
For the sauce:
Sauté the garlic in a small amount of butter until slightly brown. Remove from heat and place in a mixing bowl. Add a heaping teaspoon of lemon zest, fresh basil, dried basil, salt, and olive oil. Stir to combine.
Serve the fish with 1-2 tsp. sauce per portion, then toss the remaining sauce with the pasta. Garnish both with parmesan cheese.
Copyright 2017 Karen Ullo