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Zesty Roasted Salmon Pasta Salad

Fierce III has partnered up with the very talented Tori Falzon from @intothesauce to bring you a zesty and vibrant take on Pasta Salad. A pasta salad that is actually good! This zesty pea pesto pasta salad with kale, salmon and walnuts, paired perfectly with a Fierce III Pinot Grigio. The acidity and dry finish of this ready-to-drink Pinot Grigio are ideal to balance the sweet pea pesto and oily fish.

Check out a video of the step by step guide here

If you make up this recipe be sure to share your photos with #livefierce

INGREDIENTS

400g pasta (I like spirals or rigatoni)
150g walnuts
2 salmon fillets (250-400g)
100ml creme fraiche
400g frozen baby peas, defrosted
1 bunch parsley & dill
1 lemon
2 cloves garlic
1 tsp chilli flakes
200ml extra virgin olive oil
bunch spring onions, sliced
2 tbsp capers
1 bunch kale
1/3 cup melted butter

METHOD

Preheat the oven to 180°C and roast walnuts for 6-10 minutes until golden.
Increase oven temperature to 220°C. Lay salmon fillets on a lined baking tray, brush with creme fraiche and sprinkle over salt flakes. Bake for 15-18 minutes.
Cook pasta until al dente in plenty of salted boiling water, strain and quickly rinse with cold water, then toss with some olive oil so it doesn’t stick.
Blanch baby peas for 1 minute, then refresh in ice water and strain. Set aside 1/3 of peas, and place remaining 2/3 in a food processor bowl. To the food processor bowl, add 3/4 bunch parsley, 3/4 bunch dill, 50g lemon juice, lemon zest, half your roasted walnuts, garlic, chilli flakes, a pinch of salt and 150ml olive oil. Pulse until you have a roughly chopped pesto.
In a fry pan over medium heat, wilt kale slightly in remaining 50ml olive oil, then squeeze over some lemon juice and add to a large bowl with the pasta, peas, roasted walnuts, spring onions and capers.
Pour pesto over the pasta mix and toss until combined. Taste and season. Flake up salmon into large pieces and gently toss through salad. Serve in a large bowl topped with remaining herbs.