Steps
How to make it
Prep 9 min · Cook 16 min
- Pat dry 120 g salmon with paper towels; season both sides with a pinch of salt and black pepper. Rinse 3 scallions and separate the white and green parts. Mince 2 cloves garlic.
- In a bowl, finely chop the scallion whites, garlic, and half the green tops. Mix with 2 tbsp olive oil, 2 tbsp grated cheese, and 1 tsp lemon juice to form a scallion-garlic pesto base.
- Bring a stockpot of water to a rolling boil over high heat. Add a pinch of salt and cook 80 g spaghetti until al dente. Drain, reserving ½ cup pasta water.
- Heat a skillet over medium-high heat with 1 tbsp olive oil. Place salmon skin-side down (if it has skin) in a single layer. Sear until golden on the surface and cooked through in the center (about 4–5 minutes; a chopstick should pass through easily). Transfer to a plate.
- In the same skillet over low heat, add the pasta, salmon, pesto base, and 3–4 tbsp pasta water.
- Raise to high heat and toss gently for 1–2 minutes until the noodles are coated (work carefully so the salmon doesn't break into too many small pieces).
- Taste and adjust seasoning. Scatter the remaining scallion greens and a pinch of black pepper on top.
- Plate and serve while hot.
