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Trapanese pesto pasta with salmon

By: Pollyanna Coupland
Food producer, delicious.

Published: 12 Jun 23
Updated: 18 Mar 24

Basil and pine nut pesto, originally from Liguria, tends to hog the quick pasta sauce limelight, but Sicily’s trapanese pesto is a seriously underrated contender. With fresh tomatoes, toasted almonds and mint alongside the basil and cheese, it’s a perfect partner for rich salmon.

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Easy
July 2023

Test kitchen approved

Serves 4
Hands-on time 25 min

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Nutrition: per serving

Calories: 871kcals
Fat: 42g (8.5g saturated)
Protein: 49g
Carbohydrates: 70g (3.3g sugars)
Fibre: 5.1g
Salt: 0.9g

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Ingredients

4 salmon fillets
400g spaghetti
40g blanched almonds
100g cherry tomatoes
½ garlic clove
2 anchovy fillets, drained
40g pecorino, finely grated
3 tbsp olive oil
¼ bunch mint, leaves picked
¼ bunch basil, leaves picked
Juice ½ lemon

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Method

Heat the oven to 180°C fan/gas 6 and bring a large pan of salted water to the boil. Put the salmon fillets on a baking tray, season well with salt and pepper, then cook for 15 minutes. After 5 minutes, add the spaghetti to the water and cook for 8-10 minutes until al dente.
Meanwhile, lightly toast the almonds in a hot dry pan until pale golden and shiny. Transfer to a blender with the tomatoes, garlic, anchovies, grated pecorino, oil and herbs (reserving a few leaves to garnish), then whizz into a coarse paste. Taste and season with salt, pepper and a squeeze of lemon juice.
Drain the pasta, then return to the pan and add the pesto. Toss to coat, then divide between bowls and top with the salmon.