Pesto Pasta Bar with Crispy-Skin Salmon (Optional Lemon-Garlic Chicken), Roasted Veg & Tangy Dijon Salad

Ingredients

• 1 1/2 lb (680 g) dried pasta (fusilli, penne, farfalle, or orecchiette)
• 1 1/2 to 2 cups pesto (store-bought or homemade), plus extra for serving
• 1 to 1 1/2 cups reserved pasta water
• 2 tbsp olive oil
• 1/2 tsp kosher salt (for finishing, optional—taste first)
• Freshly ground black pepper
• 1 lemon, cut into wedges (for the table)
• 2 to 3 lb salmon fillets, skin on (cut into 4–6 portions)
• Kosher salt
• Freshly ground black pepper
• 1 tbsp neutral oil (avocado/grapeseed) or olive oil
• 1 lemon (zest optional; juice to finish)
• 2 pints cherry tomatoes
• 2 zucchini, sliced into thick half-moons
• 1 bunch broccolini (or 1 large broccoli, florets)
• 1 red onion, thick wedges
• 2 tbsp olive oil
• Kosher salt
• Black pepper
• 5 oz (140 g) arugula (or mixed greens)
• 1 small cucumber, thinly sliced (optional)
• 1/2 fennel bulb, shaved (optional)
• 1 tbsp Dijon mustard
• 2 tbsp lemon juice (start with 1 1/2 tbsp if you’re sensitive to sour)
• 1 tsp honey (or 1/2 tsp sugar)
• 1/4 cup extra-virgin olive oil
• Kosher salt
• Black pepper
• Parmesan, finely grated (about 1 cup)
• Red pepper flakes
• Toasted pine nuts or walnuts (about 1/2 cup)
• Extra pesto and olive oil for drizzling
• 1 1/2 to 2 lb boneless, skinless chicken thighs (or breasts)
• 2 cloves garlic, finely grated
• 1 lemon (zest + 2 tbsp juice)
• 2 tbsp olive oil
• Kosher salt
• Black pepper

Instructions

1. Heat the oven to 425°F / 220°C. Put a rimmed sheet pan in the oven to preheat (better browning).
2. Toss your chosen vegetables with olive oil, salt, and pepper. Spread on the hot pan (give them space).
3. Roast until tomatoes are blistered, onions are browned on edges, and green veg is deeply green with charred tips, 18–25 minutes, tossing once halfway.
4. Bring a large pot of water to a boil and salt it heavily (it should taste like the sea).
5. Cook pasta until just shy of al dente (it should still have a firm core).
6. Reserve 2 cups pasta water, then drain.
7. Return pasta to the warm pot. Add pesto + olive oil + 1 cup pasta water and toss hard. Add more pasta water a splash at a time until the pasta looks silky and loose, not clumpy or oily. Season with pepper and taste for salt.
8. Pat salmon very dry. Season the flesh side generously with salt and pepper. (Hold off on lemon juice until the end.)
9. Heat a large skillet (preferably cast iron) over medium-high until hot. Add oil, then place salmon skin-side down.
10. Press gently for 10 seconds to prevent curling. Cook until the skin is deep golden, crisp, and releases easily, and the flesh turns opaque about 2/3 of the way up the sides, 5–8 minutes depending on thickness.
11. Flip and cook 30–90 seconds just to finish. You’re aiming for barely translucent at the very center, not dry.
12. Finish with a squeeze of lemon (and zest if you like). Rest 2 minutes, then serve whole portions or flake into big chunks for the bar.
13. Whisk Dijon, lemon juice, honey, salt, and pepper. Stream in olive oil while whisking until it looks creamy and emulsified.
14. Toss greens (and cucumber/fennel if using) lightly—dress just until glossy, not drenched.
15. Toss chicken with garlic, lemon zest/juice, olive oil, salt, pepper.
16. Sear in a hot skillet (or grill) until deeply browned and the thickest part is 165°F/74°C (or juices run clear), about 5–7 min per side for thighs depending on thickness.
17. Rest 5 minutes, then slice.
18. Put out: pesto pasta, roasted veg, salmon (and optional chicken), salad, and bowls of parmesan, nuts, flakes, extra pesto, lemon wedges.
19. Encourage build-your-own: pasta + veg + salmon/chicken (or skip) + salad + finishers.

Notes

Headcount flexible: For 6 hungry adults, aim closer to 2 lb pasta and 3 lb salmon; for 4, 1 lb pasta and ~2 lb salmon is plenty. Pesto note: If your pesto is very salty or very thick, thin it with extra pasta water first, then season at the end. Diet flexibility: Keep parmesan and nuts in separate bowls so guests can opt in/out. Make-ahead: Roast veg and whisk dressing up to 2 hours ahead. Cook pasta and toss with a little extra pasta water/olive oil; re-gloss with hot water right before serving. Salmon skin lovers: serve portions skin-side up, or keep skins crisp by resting on a rack (not a plate).