Pan Seared Salmon with Whole Grain Spaghetti Pesto

Thankfully, training season - and my marathon - is over (for the year).  I probably won't miss logging 60+ miles per week, but I am going to miss my ability to eat whatever I wanted without feeling any guilt.  Especially carbs.

Daylight savings time is pretty depressing for someone like myself.  The idea darkness arriving by 4:30 p.m. everyday is frustrating - especially if you want to be outside taking in the sights and sounds of mother nature.

Nevertheless, there is comfort in a heaping bowl of pasta.  I've never been much of a sweets guy, so I typically drown my sorrows in a bowl of Linguine rather than a quart of Rocky Road.  To each his own, right? 

Anywho, I thought I would share one of my favorite training dishes that makes use of lean protein and Omega 3's with whole grain pasta and a fresh pesto.  Honestly, this ain't that bad for you... good fats, good carbs, and lean protein. 

Pike's Peak Marathon and the Grand Tetons - I'm coming for you.

Oh - and for those of you looking for great Thanksgiving recipes, please shoot us a request at lastresortpress@gmail.com with the item you are looking to prepare.  We'll do our best to shoot you an outstanding recipe before the big day.

Pan Seared Salmon with Whole Grain Spaghetti Pesto

1 8 oz Salmon Filet
Kosher Salt
Fresh Cracked Pepper
4 oz Whole Grain Spaghetti
2 Cloves Garlic
2 Tablespoons Pine Nuts
1 Cup Fresh Basil Leaves
1 Tablespoon Lemon Juice
2 Tablespoons Parmigiano Reggianno Cheese
1/4 Cup Extra Virgin Olive Oil

In a cast-iron skillet over medium heat, add salmon filet and season liberally on both sides with kosher salt and fresh cracked pepper.  Cook for 4 - 5 minutes per side, remove from heat and set aside to rest.  Meanwhile, heat a large pot of salted water to boiling and cook spaghetti until al dente, about 8 minutes, or box instructions.  In a food processor, pulse together the garlic, pine nuts, and basil leaves until broken down and smooth.  Add the lemon juice, cheese, and season with kosher salt and fresh cracked pepper and pulse to incorporate.  Finally, with the processor running, slowly stream in olive oil to create an emulsion.  Remove and strain pasta and toss in the pesto sauce, ensuring an even distribution of the pesto in the pasta.  Top with salmon filet and serve.