Layers of flavor. Layers of flavor. Layers of Flavor. GET IT? There is flavor in layers in this recipe.
A quick recipe digression is to share how full my day has been. It is a Sunday as I write this post. The day began with an early morning meeting with my son’s future in-laws, the wedding planner and some serious final planning. The wedding is about 6 months away. Then, my son and I ran to the Northwestern basketball game. Now, I just go home and am set in front of the TV to watch my Bears first payoff game in 8 years. This is a great day! Oh. Did I mention I will be celebrating my dad’s 88th birthday tonight. This is an amazing day!
Getting back to this recipe, I have mentioned before that one of the great learnings in my cooking is how to put together a complete dish as I have done in this Salmon over Creamy Pesto GF Pasta. The flavors in the pasta sauce include a PESTO, a ROUX made from mushrooms and roasted red peppers to finish off the sauce. The salmon is spiced with my go to OLD BAY SEASONING which I complement with either adobo seasoning or lemon pepper.
I love creamy sauces. By making this roux, you get creamy and no cream is used. The pesto is then mixed in after the roux is formed which makes for a super flavorful base of this dish. The gluten free pasta is cooked al dente and finished off in the sauce. The SALMON is cooked in my foolproof method. Two minutes in a cast iron skillet and finished off for 8 – 10 minutes in a 325 degree oven.
Building the roux, mushroom and pesto sauce.
The Salmon over Creamy Pesto GF Pasta Plated.
Salmon over Creamy Pesto GF Pasta
- 1 LB Salmon cut in fillets
- 1 Tbsp Old Bay Seasoning
- 1 Tbsp Lemon Pepper
- 1 LB Gluten Free Pasta
- 1/4 Cup Pesto
- 1/4 Whole Red onion sliced
- 1 Pint Bella mushrooms
- 2 Tbsp GF Flour
- 1 Cup Vegetable broth
- 1/4 Cup Roasted Red Peppers
- 1 Tsp Olive oil
Cook the pasta according to the box instructions. Make the pesto (see recipe notes for instructions)
Spice the salmon and cook in a hot cast iron skillet for 2 minutes and place in a 325 degree oven for 8 - 10 minutes.
In another skillet, heat the olive oil. Add the onions and mushrooms and cook for 3 - 4 minutes. Add the gluten flour and mix well. Next, add in the chicken stock and mix well until sauce thickens. Continuing by adding the pesto followed by the roasted red peppers.
To complete the pasta dish, pour in the noodles. It is also good to add some of the pasta water too. Once mixed, serve by placing in a bowl and topping with the salmon.
Pesto recipe - http://www.feedyoursoul2.com/how-to-make-pesto/