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      1. Home
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      4. Seared Salmon with Pesto Fettuccine

      Seared Salmon with Pesto Fettuccine

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

      Seared Salmon with Pesto Fettuccine

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