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. Source: EatingWell Magazine, March/April 2015

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Ingredients

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.

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  • 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.

Tips

Wild-caught salmon from the Pacific (Alaska) is considered the best choice for the environment because it's sustainably fished. Look for sustainably farmed Atlantic salmon, too (the label may say land- or tank-based); conventional farming methods endanger the wild salmon population. For more information about sustainable seafood, go to seafoodwatch.org.

Nutrition Facts

603 calories; 28.4 g total fat; 7 g saturated fat; 80 mg cholesterol; 537 mg sodium. 768 mg potassium; 45.3 g carbohydrates; 8 g fiber; 2 g sugar; 44 g protein; 591 IU vitamin a iu; 5 mg vitamin c; 48 mcg folate; 371 mg calcium; 4 mg iron; 142 mg magnesium;

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Rating: 5 stars
09/19/2018
Simple and delicious! Read More