Everything-Bagel Salmon & Charred Leek Pasta
This modern pasta feature pairs rich, flaky fish with the sweet depth of blackened, fire-softened alliums. A garlic-and-herb coating brings an unmistakable seed-and-spice crunch that contrasts beautifully against the silky sauce base. It turns a brunch-inspired flavor profile into an elegant, high-impact dinner plate.
Ingredients
Garnish
Instructions
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Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
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Heat a cast-iron skillet or dry pan over high heat. Place the split leek halves cut-side down and press down slightly. Char undisturbed for 3โ4 minutes until deeply blackened on the flat surface. Flip and char the rounded side for 2 minutes. Remove from heat, let cool slightly, and slice into 1/2-inch half-moons.
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Heat 1 Tbsp oil or butter in your main skillet over medium heat. Add chopped artichoke hearts, Lemon Pesto, Italian Bomba, and the charred sliced leeks. Stir for 1 minute to warm through and bloom the chilis.
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Add hot cooked pasta directly into the skillet. Pour in 2โ3 Tbsp of reserved pasta water and toss continuously over low heat until the pesto emulsifies into a glossy sauce coating the pasta.
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Remove the skillet from heat completely. Immediately toss in the baby arugula so it wilts gently in the residual heat.
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Gently fold in the flaked everything-bagel smoked salmon. Plate into bowls, finish with a dusting of finely grated Pecorino Romano, and garnish with a light pinch of everything bagel seasoning.
Note
Cleaning Split Leeks: Keep the root end intact while washing split leeks under cold running water so the leaves hold together during the char phase. Trim the root off just before slicing.
Light Touch: Keep the final bagel seasoning garnish minimal; it is meant strictly for visual accent and a slight crunch.
