I love this meal and am deeming it a SEA PANTRY CLASSIC because you can have the star ingredients—salmon and pasta sauce—stocked in your freezer and cabinets and make it anytime you like. I love this meal and am deeming it a SEA PANTRY CLASSIC because you can have the star ingredients—salmon and pasta sauce—stocked in your freezer and cabinets and make it anytime you like.
Simply, pull some sustainably-farmed salmon fillets out of the freezer, roast them topped with kelp pesto, and add some nutritious Kelp Arrabbiata Sauce from Ocean’s Balance!
A complete gamechanger, this kelp pasta sauce is the perfect marriage of the “Italian Pantry” and the “Sea Pantry.” Made with sustainably farmed & harvested kelp from the pristine waters of the Gulf of Maine, it should absolutely be a staple in your kitchen.
- 6 Kvaroy Arctic Salmon Fillet Portions
- 1 cup fresh pesto
- ¼ cup extra-virgin olive oil
- 4 small shallots, thinly sliced
- 1 cup Ocean’s Balance Mariner’s Arrabbiata Pasta Sauce
- 2 bunches spinach (1 ½ pounds total), trimmed and washed
- 2 teaspoons fresh lemon juice
- Coarse salt and ground pepper
- ¼ cup finely grated Pecorino Romano (4 ounces)
Preheat the oven to 400 degrees F. Pat the salmon dry with a paper towel. Place on a foil-lined cookie sheet, meat side up. Spread a thick layer of the pesto onto the salmon and place into the oven. Back for 15 minutes or until the fish is just cooked through and the pesto begins to crust. Remove from the oven and allow to rest.
Meanwhile, in a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add kelp tomato sauce and cook until the shallots are golden brown, about 2 minutes. Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.
To serve, add a healthy portion of the spinach/tomato sauce onto the plate. Top with a piece of salmon and garnish with freshly-sliced spinach leaves.
Looking for other fun ways to enjoy seaweed? Here are 10 ways I recommend enjoying it!