Seared Salmon with Pesto Fettuccine

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
• 2/3 cup pesto
• 1 1/4 pounds wild salmon, skinned and cut into 4 portions
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 tablespoon extra-virgin olive oil 

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.

© Dotdash Meredith. All rights reserved. Used with permission.