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Seared Salmon with Pesto Fettuccine

  • 20 m
  • 20 m
EatingWell Test Kitchen
“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. ”


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


  • 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.
  • 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
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