Creamy Salmon and Avocado Pasta

1.Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta and set aside.

2.While the pasta cooks, prepare the salmon. Pat the salmon fillets dry with paper towels. Season both sides evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

3.Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the salmon fillets presentation-side down (skin-side down if applicable). Sear for 4-5 minutes until a nice crust forms.

4.Flip the salmon and cook for another 3-5 minutes, depending on thickness, until cooked through and flaky. Remove the salmon from the skillet and set aside on a plate. Keep the skillet handy.

5.Prepare the avocado sauce: In a food processor or high-speed blender, combine the scooped avocado flesh, lemon juice, 1/4 cup water (or pasta water), nutritional yeast, minced garlic, fresh basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

6.Blend until completely smooth and creamy. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until you reach a thick, coating consistency.

7.Stir in the optional Parmesan cheese, if using.

8.Return the cooked pasta to the large skillet (no need to clean it, the residual salmon flavor adds depth). Add the avocado sauce to the pasta and toss gently over low heat until everything is evenly coated and warmed through. Do not overheat, as this can cause the avocado sauce to break.

9.Divide the pasta among serving bowls. Gently flake the cooked salmon fillets into large chunks over the pasta.

10.Drizzle each serving with a small amount of extra virgin olive oil and garnish with a few extra basil leaves or a sprinkle of black pepper before serving immediately.