Pesto

Blend everything in a food processor.

Pesto can be made in advance and kept in freezer. Do not add the Parmesan cheese if you would like to store it in the freezer. However, it is best when it is freshly made.

For the dish:

Add canola oil into a frying pan under medium heat.

Season salmon with salt and pepper.

Immediately place salmon into pan, skin side first, to sear. Sear both sides of salmon quickly and remove.

Apply a layer of pesto onto salmon (non skin side), and place in an oven to bake for 5mins at 130 degrees Celsius.

Cook pasta in a large bowl of boiling water. Water must be salted. Remove pasta and drain. Mix pasta with remaining of pesto (or as much pesto to your liking) and set into a plate.

Once salmon is done, place salmon onto pasta and serve.