Parmesan Crusted Butter Herb Salmon & Pesto Pasta

Ingredients

• 2 ea C. Wirthy Butter Herb Salmon
• 4 tbsp Grated Parmesan

For the pasta:

• 1 tbsp Sea Salt for pasta water
• 6 oz Rotini Pasta cooked ‘al dente’ in salted water

For the walnut pesto:

• 1 cup Pesto classic basil pesto-retail
• 1/2 cup Walnuts toasted & chopped

For the Broccoli Rabe:

• 2 cup Broccoli Rabe chopped small
• 1 tbsp Garlic
• 1/2 tbsp Extra Virgin Olive Oil

For the Garnish:

• 2 tbsp Parmesan
• 2 ea Lemon, wedge

Directions

• Boil water and begin preparing the pasta. Make the pesto by combining a high-
  quality store-bought pesto with freshly toasted chopped walnuts.

For the Salmon:

• Preheat oven to 375°F. Sprinkle each fillet with 2 tbsp of grated parmesan cheese and cook for 15-20 minutes or until your desired doneness.

For the Broccoli Rabe:

• Preheat a large saute pan over a medium-high setting.
• Add the olive oil and garlic and cook for 30 seconds.
• Add the rabe and cook for 2-3 minutes or until tender.
• Season to taste with salt and pepper.
• Strain the al dente pasta and add to the sauté pan of broccoli rabe along with
  the pesto and mix well.

To Serve:

• Divide the pasta into two bowls and top with a fully cooked portion of Salmon.
• Garnish with additional grated parmesan and a squeeze of fresh lemon.