Seared Salmon with Pesto Fettuccine

Low Sodium High Protein Egg-Free No Shellfish American Italian Mediterranean Dinner

Seared Salmon with Pesto Fettuccine

Low Sodium High Protein Egg-Free No Shellfish American Italian Mediterranean Dinner
about 1 pound salmon & 5 cups pasta
Prep 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

  1. 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.
  2. 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

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
  • 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

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

  1. 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.
  2. 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.

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