Seared Salmon with Linguine and Ramp Pesto
Transform your weeknight dinner into a gourmet experience with this Seared Salmon with Linguine and Ramp Pesto recipe—a dish that perfectly balances vibrant flavors with satisfying textures. The star of the plate is tender, crispy-skinned salmon, seared to perfection, and perched atop a bed of al dente linguine coated in a luscious ramp pesto. This seasonal pesto combines the bold, garlicky punch of ramps with fresh basil, toasted pine nuts, and Parmesan for a zesty, herbaceous sauce that's as fragrant as it is delicious. A touch of lemon juice brightens every bite, while optional red pepper flakes add a subtle kick. Ready in under an hour, this elegant yet approachable meal is ideal for spring gatherings or a delightful dinner for four. Don’t forget to garnish with extra Parmesan and basil for a stunning finish that's as Instagram-worthy as it is delightful!
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Recipe Information
Ingredients
- 4 pieces salmon fillets (skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 5 tablespoons olive oil
- 12 ounces linguine
- 1 bunch ramps, trimmed
- 0.5 cup fresh basil leaves
- 0.25 cup toasted pine nuts
- 0.5 cup Parmesan cheese, grated
- 2 pieces garlic cloves
- 2 tablespoons lemon juice
- 0.5 cup extra virgin olive oil
- 0.25 teaspoon red pepper flakes (optional)
- 0.5 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Cook linguine according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining and set the pasta aside.
While the pasta cooks, prepare the ramp pesto. In a food processor or blender, combine the ramps, fresh basil leaves, toasted pine nuts, grated Parmesan, garlic cloves, lemon juice, and a pinch of salt and pepper. Pulse until roughly combined.
With the food processor running, slowly stream in 1/2 cup of extra virgin olive oil until the mixture becomes a smooth pesto. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Set aside.
Pat the salmon fillets dry with paper towels and season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil shimmers, place the salmon fillets in the pan skin-side down. Cook for 4-5 minutes without flipping, until the skin is crispy and the salmon easily releases from the pan.
Flip the salmon and cook for an additional 2-4 minutes, depending on the thickness of the fillets, until the salmon is cooked to your desired doneness. Remove the salmon from the pan and set aside.
In a large mixing bowl, toss the cooked linguine with the ramp pesto, thinning the sauce as needed with the reserved pasta water to coat the pasta evenly. Add red pepper flakes if desired for a kick of heat.
Divide the linguine among four serving plates and top each with a seared salmon fillet. Garnish with additional Parmesan, fresh basil, or a drizzle of olive oil if desired. Serve immediately.
Nutrition Facts
Calories |
3347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.9 g | 345% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 3296 mg | 143% | |
| Total Carbohydrate | 117.8 g | 43% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 4.7 g | ||
| Protein | 130.2 g | 260% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 560 mg | 43% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2078 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
