-
1
Toast the pine nuts in a dry pan over low heat shaking the pan often.
-
2
The nuts take on a gorgeous golden brown color and will start smelling divine within minutes.
-
3
Keep a close eye on them so they dont burn.
-
4
While your pine nuts come down to room temperature, set a pot of salted water on to boil for your pasta and roughly chop the parsley leaves.
-
5
Put garlic, pine nuts, olive oil, cheese, parsley, lemon juice, zest, salt, and pepper in a food processor and process until smooth (or of desired pesto consistency).
-
6
Cook your pasta according to the package instructions.
-
7
While the pasta is cooking, heat up a small amount of olive oil in a frying pan.
-
8
Raise the heat to medium-high and place the salmon in the pan, skin side down.
-
9
Cook until the skin is crisp and brown, about 4 minutes.
-
10
Turn and cook another 3 minutes or so.
-
11
The salmon should flake easily when it is done.
-
12
Season with salt and pepper.
-
13
By now your pasta should be cooked.
-
14
Drain, but reserve some of the cooking liquid.
-
15
Toss the hot pasta with the cooked broccoli and some pesto.
-
16
Start by adding 2 tablespoons of pesto and add more as needed.
-
17
To loosen the sauce a bit, add the reserved pasta water a tablespoon at a time.
-
18
Mix well and enjoy hot with the salmon filet on top.
