The perfect summer dish, in my opinion, should always involve a beautiful filet of fish and as many herbs as one can pack into one meal. It should also be fresh, light and low maintenance — because who wants to roast themselves over a hot stove when it’s already 90 degrees outside (unless you’re one of the lucky people with central air …or you live in the Arctic)? One of my favorite dishes is this simple salmon accompanied by a healthy take on the ordinarily gut-busting Fettuccine Alfredo.
Pesto Crusted Salmon and Summery Ricotta Fettuccine
16 ounce filet of wild-caught salmon
1/2 cup of pesto
3/4 pound fettuccine
1 cup whole-milk ricotta cheese
1/2 cup grated pecorino cheese
1/4 cup chopped basil
Sea salt and freshly ground black pepper
Before you begin, preheat the oven to 400° F and set a large pot of water on a burner over high heat.
Lay the salmon filet on a foil-lined baking pan (for easier clean-up) and spread pesto over the top until it is completely covered. Place the pan in the oven and bake until salmon is cooked through, about 20 minutes.
Once the water has come to a boil, place the fettuccine in the pot and cook until al dente. While the pasta is cooking, grate the pecorino and set aside.
Reserve 1/2 cup of the pasta cooking water and drain the fettuccine. Add the ricotta and pecorino to the pot along with the reserved pasta water; stir until smooth and creamy. Then add the fettuccine and the basil, season with salt and pepper and toss to coat pasta.
Time: 30-40 minutes
Yield: 3-4 servings