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.
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 3–4 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.
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.
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.
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.