Salmon Pasta Salad with Pesto

Instructions

1. Roast the Tomatoes

   3 min hands-on35 min waiting

   • Preheat the oven to 190°C (375°F).
   • Quarter the tomatoes and place on a baking tray.
   • Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
   • Roast for 30 minutes until softened and caramelized. Set aside to cool.

2. Cook Pasta and Soybeans

   4 min hands-on10 min waiting

   • Bring a large pot of salted water to a boil.
   • Cook the pasta until al dente.
   • Add soybeans during the last 2 minutes of cooking.
   • Drain and rinse under cold water. Transfer to a large bowl.

3. Make Lemon-Basil Pesto

   5 min hands-on

   • In a food processor, combine basil, green olives, pickled peppers, capers, olive oil, and lemon juice.
   • Blend to a rough pesto consistency. Adjust seasoning as needed.

4. Boil the Eggs

   2 min hands-on10 min waiting

   • Bring water to a boil in a medium saucepan.
   • Reduce heat and gently lower eggs into the water.
   • Simmer for 7 minutes for soft-boiled eggs.
   • Transfer to an ice bath to cool, then peel.

5. Cook the Salmon

   3 min hands-on11 min waiting

   • Pat salmon fillets dry and season with salt.
   • Heat olive oil in a frying pan over medium-high heat.
   • Place salmon skin-side down and press lightly with a spatula.
   • Cook for 5–6 minutes until skin is crispy.
   • Flip and cook for 1–2 minutes on each side until just cooked through.
   • Flake into large chunks.

6. Assemble the Salad

   2 min hands-on

   • In the bowl with pasta and soybeans, add roasted tomatoes, half the olives, and half the peppers.
   • Pour pesto dressing over and toss gently to combine.

7. Add Finishing Touches

   3 min hands-on

   • Fold flaked salmon into the salad carefully.
   • Slice boiled eggs and arrange on top.
   • Scatter anchovy fillets over the dish if desired.

8. Serve

   1 min hands-on120 min waiting

   • Transfer salad to a serving platter or plates.
   • Garnish with fresh basil leaves if available. Serve immediately or refrigerate for up to 2 hours.
   • Cooking tips:
   • Ensure the salmon skin is crispy by using a hot, dry pan before adding oil and salmon.
   • Rinse soybeans in ice water after boiling for vibrant color.
   • Roll boiled eggs on a hard surface to crack the shell evenly for easy peeling.
   • Adjust pesto dressing by balancing acidity, saltiness, and heat with chili brine or extra lemon juice.