So this picture isn’t pretty. My daughter referred to it as looking like weird cat food. It smelled amazing and tasted really good. I have strange issues around foods that I don’t think go together like pesto and salmon. I was hesitant to try it because I couldn’t think of the two strong flavors going together. I am glad I tried it.
Verdict: So, this was good. It reminded me of a refreshing summer evening. With a glass of white wine this would be a perfect evening dish. Next time I won’t break the fish into such small pieces.
A side salad and a green vegetable completed the meal.
Boil a salted pot of water for your pasta and cook it al dente according to package directions.
Sprinkle the salmon with the garlic powder, salt and pepper. Dredge the salmon in flour.
In a skillet, heat the oil and butter over medium-high heat. Cook the salmon until golden brown on both sides.
Remove the salmon from the pan. Pour the fat out of the skillet, but leave the browned bits that are stuck on the bottom of the pan.
Add the white wine and pesto to the pan. Return pan to burner and cook for about 30 seconds while scraping up the brown bits from the bottom of the pan.
Add in the cream and lemon juice and let the sauce bubble. Add the salmon back in and break it into pieces with your spoon. Reduce the heat and let it gently cook for 5-8 minutes for the sauce to thicken and the salmon to warm.
Drain the pasta and toss it with the sauce. Serve immediately with freshly grated Parmesan cheese.