Challenges
Dotdash Meredith
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.
Prep/Cook Time: 20 Minutes, Servings: 4
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
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.
Nutritional Information
Per Serving: 603 calories; 28 g fat (7 g sat, 16 g mono); 80 mg cholesterol; 45 g carbohydrate; 0 g added sugars; 2 g total sugars; 44 g protein; 8 g fiber; 537 mg sodium; 768 mg potassium
© Dotdash Meredith. All rights reserved. Used with permission.
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