Creamy Seafood Pesto Pasta


4 slices of bacon, cubed

1 lb skinless, boneless wild salmon fillet, cut into 4 equal-sized serving pieces

3 1/4 tsp fine Himalayan sea salt, divided

3/4 tsp ground black pepper, divided

1/2 tsp dried dill, divided

1 medium turnip, peeled and “spiralized” into vegetable “noodles”

1 clove garlic, minced

1/2 cup water

3 Tbsp extra virgin olive oil, divided

1 lb shrimp, de-veined and shells removed

1/2 lb bay scallops

1 hass avocado

juice of 1 large lemon

1/4 cup pesto

fresh basil, for garnish, if desired

1/2 cup shaved parmesan, if desired

Prepare pesto sauce: 
In a small bowl, mash the avocado with the lemon juice and pesto. Set aside.

Cook bacon bits:
Place cubed bacon in a medium skillet set over medium heat. Cook until fat is rendered and bacon is just beginning to crisp. Remove bacon “bits” from grease and set aside.

Cook salmon:
Season salmon fillet pieces with 1 tsp salt, 1/4 tsp pepper and 1/4 tsp dill. Carefully set each piece into the hot bacon grease remaining in the skillet. Lightly brown salmon on each side (it should be BARELY cooked at the middle), remove from pan and set aside in a dish, covered, where it will finish cooking while you prepare the rest. Reserve the grease in the pan to cook the shellfish!!

Cook turnip “noodles”:
Set a large deep skillet over medium heat. Add 1 Tbsp of the olive oil. When oil is hot, add the minced garlic, stir for 1 minute, then add the turnip, water and 1 tsp salt. Stir, then cover to steam the turnip in the garlic-scented water. When turnip is cooked to fork tender, turn off the heat and drain the water from the skillet. Add the remaining 2 Tbsp olive oil, 1/4 tsp each of salt and 1/4 tsp pepper and re-cover to keep “noodles” warm.

Cook seafood:
Set the bacon/salmon skillet over medium heat again to re-heat the remaining grease. Add the shrimp and cook just until they begin to turn pink. Add the scallops. Season with 1 tsp salt, 1/4 tsp pepper and 1/4 tsp dill. When shrimp and scallops are cooked (about 3 minutes), add the pesto sauce and stir to coat. Remove from heat.

To serve:

Place some of the cooked turnip “noodles” on each plate, topping with some of the pesto-sauced seafood. Gently place a piece of salmon over top. Garnish with fresh basil leaves, and parmesan, if desired.