Salmon with Spinach Angel Hair Pasta and Crispy Walnut Breadcrumbs
Delicately soft homemade spinach pasta tossed with garlic chilli oil, pan-seared salmon and a crispy walnut breadcrumb.This salmon with pasta recipe makes for such a great dinner option with a touch of spice, citrus and greens. It's vibrant, colourful and full of texture from the super-thin pasta strands to the toasted walnut topping!
Ingredients
Spinach Pasta Dough
- 60 g baby spinach
- 150 ml warm water
- 2 cups (300g) plain flour
Crispy Walnut Breadcrumbs
- ⅛ cup (15g) walnuts finely chopped
- 1 tbsp (10g) pumpkin seeds
- 1 tbsp (15ml) olive oil
- ½ small shallot or onion finely diced
- 1 tbsp (12g) capers finely chopped
- ½ tsp (1g) dried oregano
- ⅛ tsp (1g) chilli flakes optional
- ¼ cup (15g) panko breadcrumbs
- 1 lemon zested
- salt and pepper
Pan-seared salmon
- 4 (approx. 100g each) salmon fillets
- olive oil
- salt and pepper
Assembly
- ¾ cup olive oil
- 5 whole garlic cloves thinly sliced
- ½ tsp chilli flakes
- 1 cup rocket or baby spinach
- chilli flakes optional
- lemon wedges
Instructions
Spinach Pasta Dough
- Blanch spinach in a pot of boiling water until wilted, 1-2 minutes.
- Remove spinach with a slotted spoon or tongs and then squeeze out as much water as possible. Add to a blender with water and blend until well combined.
- Tip flour out onto a flat working surface to create a mound. Make a well in the centre and add the spinach mixture.
- Using a fork, work in a circular motion to slowly incorporate the flour to make a shaggy dough. Then knead the dough until it's smooth and springs back when touched, about 8-10 minutes. At this stage, if the dough appears too dry add extra water and if it appears too wet, add extra flour.* (also see the tips below)
- Form the dough into a flat disk, wrap it in glad wrap and refrigerate for 30 minutes.
- Divide the dough in half and keep one half wrapped while you work with the other. On a lightly floured surface, flatten out the dough with a rolling pin and then fold it into thirds. Flatten again, enough to fit through a pasta machine (if using) and put through the largest setting. Decrease the thickness by one notch/ number and roll out the dough. Continue to roll through the pasta machine, decreasing the thickness by one notch/ number each time until you reach the second-lowest setting or 1mm in thickness. If using a rolling pin instead, roll out the dough to a rectangle 1mm in thickness.
- Cut the pasta sheet in half lengthways and then generously flour the surface. From one of the short edges, gently fold the pasta sheet up 3-4 times to create a roll. Then using a sharp knife cut thin slices. Use your fingers to gently loosen the folds and unravel the angel hair pasta. Dust lightly with flour and leave to dry on a lined baking tray until ready to use. Repeat with the remaining dough.
Crispy Walnut Breadcrumbs
- In a small frypan over medium heat toast the walnuts and pumpkin seeds until golden, 1-2 minutes.
- Add in the olive oil, followed by the shallot/ onion, capers, oregano and chilli flakes if using, for 3 minutes. Cook until the onion has softened and is starting to colour.
- Stir in the panko and then toast until golden, 2 minutes. Stir in the lemon zest and season with salt and pepper to taste.
Pan-seared Salmon
- Heat a drizzle of olive oil in a large frypan over medium-high heat. Season the salmon with salt and pepper. Cook skin side down until golden and crispy then flip over and cook to desired doneness, about 3-5 minutes.
Assembly
- Bring a large pot of water to a rolling boil and generously season with salt.
- Meanwhile, heat oil in a large frypan over medium heat. Add in garlic and chilli flakes and cook until the garlic is golden and crispy for 3-5 minutes. Reserve 2 tablespoons of the oil to garnish at the end.
- Add the pasta to the boiling water and cook for 30 seconds. Drain the pasta and tip it straight into the pan with the garlic chilli oil. Toss to combine.
- Divide pasta amongst 4 plates and top each with a salmon fillet. Spoon the crispy walnut breadcrumbs over the top, followed by the reserved chilli oil. Garnish with rocket or spinach if desired and a wedge of lemon.
- Serve and enjoy while still hot!
Notes
Tips:
* If your dough is feeling too stiff at this stage, add a little bit of olive oil to help loosen it up. I suggest adding about a teaspoon and working it in before adding in extra. The same goes for any additions of flour or water as a little can go a long way.
- Using a bench scraper while combining and kneading your dough can help to bring it all together. I highly recommend using it while doing these steps.
- If at any stage of the rolling process you find the dough feeling sticky, lightly dust with flour.