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.
Servings
4 servings
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
- 8ounces whole-wheat fettuccine
- 3/5cup pesto
- 1 1/4pounds wild salmon, skinned and cut into 4 portions
- 1/4teaspoon salt
- 1/4teaspoon ground pepper
- 1tablespoon extra-virgin olive oil
Instructions
- 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.
Nutrition Facts
Per serving (recipe makes 4 servings)
| Calories | 603kcal |
|---|---|
| Carbohydrate Total | 45g |
| Total Sugars | 2g |
| Added Sugars | 0g |
| Fiber | 8g |
| Total Fat | 28g |
| Saturated Fat | 7g |
| Mono Saturated Fat | 16g |
| Cholesterol | 80mg |
| Sodium | 537mg |
| Protein | 44g |
| Potassium | 768mg |
| Calcium | 371mg |
| Folate | 48mcg |
| Omega-3 | 2g |
| Omega-6 | 2g |
| Vitamin B12 | 6mcg |
| Vitamin E | 5mg |
| Zinc | 3mg |
| Vitamin B3 | 13mg |
