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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.

Active Time
Total Time
20 mins
Yield
Serves 4

How to Make It

1. Step
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. Step
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.

Ingredients

  • 8 ounces whole-wheat fettuccine
  • ⅔ cup pesto
  • 1 ¼ pounds wild salmon (see Tip), skinned and cut into 4 portions
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 tablespoon extra-virgin olive oil

Tags

Bone HealthHealthy AgingHealthy ImmunityHealthy PregnancyHigh CalciumHigh FiberHigh-ProteinLow Added SugarsLow SodiumOmega-3

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