Seared Salmon with Pesto Fettuccine
about 1 pound salmon & 5 cups pasta
Active time: 20 minutes
Total time: 20 minutes
Description
The brightness of basil pesto is a nice match for the buttery flavor of salmon in this quick and healthy dinner recipe. Refrigerated pesto, found near fresh sauces and salsas at most stores, is prettier and has a better taste than jarred.
Directions
- Bring a large pot of water to a boil. Add fettuccine and cook until just tender, about 9 minutes. Drain and transfer to a large bowl. Toss with pesto.
- Meanwhile, season salmon with salt and pepper. Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add salmon and cook, turning once, until just opaque in the middle, 2 to 4 minutes per side. Serve the salmon with the pasta.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories606 cal
- Total Fat29.3 g
- Saturated Fat7.1 g
- Cholesterol6 mg
- Sodium536 mg
- Carbohydrate Total44.4 g
- Protein43.6 g
- Phosphorus734 mg
- Potassium892 mg
- Fiber6.4 g
- Calcium365 mg
Ingredients
- 8 ounces whole-wheat fettuccine
- ⅔ cup pesto
- 1¼ pounds wild salmon, skinned and cut into 4 portions
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoon extra-virgin olive oil