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
about 1 pound salmon & 5 cups pasta
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 about 1 pound salmon & 5 cups pasta)
| Calories | 605.62kcal |
|---|---|
| Carbohydrate Total | 44.39g |
| Total Sugars | 1.55g |
| Added Sugars | 0g |
| Fiber | 6.43g |
| Total Fat | 29.28g |
| Saturated Fat | 7.1g |
| Mono Saturated Fat | 16.41g |
| Cholesterol | 6.26mg |
| Sodium | 536mg |
| Protein | 43.6g |
| Potassium | 892.01mg |
| Calcium | 365.11mg |
| Chromium | 0.03mcg |
| Folate | 54.81mcg |
| Iron | 4.22mg |
| Magnesium | 133.61mg |
| Omega-3 | 2g |
| Omega-6 | 2g |
| Trans Fatty Acid | 0.01g |
| Vitamin A | 590.66IU |
| Vitamin D | 543.39IU |
| Vitamin B12 | 0.46mcg |
| Vitamin C | 4.71mg |
| Vitamin E | 5mg |
| Zinc | 3.08mg |
| Phosphorus | 733.94mg |
| Vitamin B3 | 4.53mg |
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