Basil-Wrapped Salmon and Zucchini Pesto Tagliatelle Recipe

Basil-Wrapped Salmon and Zucchini Pesto Tagliatelle

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Ingredients

For the zucchini pesto

  • 1 zucchini, sliced
  • 1 red chilli, de-seeded
  • 2 cloves garlic, peeled and whole
  • handful of basil leaves
  • squeeze of sun-dried tomato puree
  • olive oil
  • salt and pepper
  • juice of half a lemon

For the salmon

  • one boneless, skinless salmon fillet
  • handful of basil leaves
  • olive oil
  • salt and pepper
  • juice of half a lemon

How to make Basil-Wrapped Salmon and Zucchini Pesto Tagliatelle


I made this "zucchini pesto" because I had a leftover zucchini, but actually it tasted pretty good. Wrapping the salmon in basil is a really healthy method of poaching the fish whilst giving it a flavour kick.

First, make the pesto.

  1. Brush the zucchini slices, garlic and chilli with olive oil. Grill or griddle on a low heat until they have softened and have a little colour.

  2. Blitz the above in a blender. Add the basil leaves, tomato paste and lemon juice. Blitz. Season with salt and pepper to taste and add olive oil to your preferred consistency.

This makes enough for at least 2 servings. Simply stir it into cooked pasta.

Poach the salmon.

  1. Score and season the salmon with salt and pepper. Lay a large piece of cling film on a clean work surface. Drizzle the center with olive oil and lay some basil leaves flat - enough for the salmon to lie on.

  2. Put the salmon on top of the bed of basil. Lay more basil on top of the salmon and drizzle with olive oil. Squeeze over the lemon juice.

  3. Wrap the salmon in the cling film tightly to create a beautiful green parcel. Put some water on the boil.

  4. Keep the water gently simmering and lower the parcel into the water. It will need 10 - 15 mins, depending on the thickness of your salmon fillet.

  5. Remove from the water and let cool for a minute. Unwrap the parcel carefully so as not to pull off any basil leaves. Let the fish rest for another minute. Get a sharp knife, slice and serve.

  • wokkingmum
    wokkingmum says

    Wow! This looks awesome!!

  • Vivren
    Vivren says

    Looks fantastic! Did you use regular pasta and the zucchini pesto dyed it green or was it a spinach pasta?

  • yongfook
    yongfook says

    it was just normal pasta :)

  • Mariska
    Mariska says

    i love pasta love salmon too, and the basil add more fragrant to it, yummy

  • islandg19
    islandg19 says

    My God, this looks superb

  • Judy
    Judy says

    oooooh! this looks like the Ultimate Pasta!

  • sintaks
    sintaks says

    I gave this a go last night. Didn't look as pretty as yours, but it tasted great. Kudos.

  • saint
    saint says

    I made this, it was delicious. The pasta was pretty much perfect. My basil did not stay as bright as yours and was a little difficult to cut as neatly as you did (I have good knives). I left it in for 11ish minutes, I think I will aim for around 9 next time.

  • MikeDrawback
    MikeDrawback says

    this is making me drool buckets

  • piranhasushi616
    piranhasushi616 says

    This is great!

  • junkiepop
    junkiepop says

    This is a dumb question: won't the cling film melt? or have its plasticky taste transferred to the leaves/salmon?

  • ABlakRum
    ABlakRum says

    1" fillets, 9 minutes still a bit long... The firmer the flesh the easier to get that nice presentation. We cut out the pasta and just went with cubed zuch, mush, and onions. What ingenuity and inspiration.... Je vous remercie

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