Succulently tender pan-fried salmon sits in a creamy pesto sauce laden with sweet cherry tomatoes and finished with fragrant fresh basil. Ready in a flash and fabulously delicious!
Prep Time
10 min
Cuisine
Italian
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2 x 110g skin-on salmon fillets<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
808 kJ 193 kcal
2908 kJ 695 kcal
Fat of which saturates
9.5 g 2.5 g
34.1 g 9 g
Carbohydrate of which sugars
17.1 g 2.2 g
61.6 g 7.8 g
Fibre
1.4 g
5.1 g
Protein
9.6 g
34.6 g
Salt
0.3 g
1.09 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
250g cherry tomatoes
cherry tomatoes
5g basil
basil (100%)
45g classic basil nut pesto pot
sunflower seed oil, Italian basil (36%), cashew nut, Grana Padano PDO cheese (milk, egg), glucose, Pecorino Romano PDO cheese (milk), sea salt, crushed pine kernels, extra virgin olive oil, whey protein (milk), flavourings, potato flakes, spices, acidity regulator: lactic acid; antioxidant: rosemary extract. May contain peanut & nuts
1 soft cheese pot (50g)
cream, skimmed milk, salt, lactic acid culture
150g quick cook fusilli
durum wheat semolina (gluten), water
2 x 110g skin-on salmon fillets
Salmon (salmo salar) (fish) (100%)
Allergens
Allergens highlighted by † (milk, egg, nut, gluten, fish)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
2
Now, let's get started
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Boil a full kettle
Once hot, add the salmon fillets with a pinch of salt and cook for 2 min on each side or until browned on both sides and almost cooked through
3
Meanwhile, add the quick cook fusilli to a pot with plenty of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the fusilli for just 2-3 min (it will keep cooking in the sauce later!)
Once done, drain the fusilli, reserving a cup of the starchy pasta water
4
While the pasta cooks, chop the cherry tomatoes in half
5
Once the salmon is almost cooked, add the chopped cherry tomatoes and cook for 2-3 min further
6
Carefully peel the skin off the salmon and discard it
Break the cooked salmon into large, bite-sized pieces with a wooden spoon and add the classic nut pesto and soft cheese with approx. 75ml [150ml]starchy pasta water and stir it all together
Cook for 1 min further or until the sauce has thickened slightly
7
Add the drained pasta and season with a generous pinch of salt and pepper and give everything a good mix up – this is your creamy pesto salmon fusilli
8
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