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 varieties.

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Bring a large saucepan of water to a boil. Add fettuccine and cook until just tender, about 9 minutes. Drain and transfer to a medium bowl. Toss with pesto.

  • Meanwhile, season salmon with salt and pepper. Heat oil in a medium 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

Nutrition Facts

603.3 calories; protein 44g 88% DV; carbohydrates 45.3g 15% DV; exchange other carbs 3; dietary fiber 8g 32% DV; sugars 2.1g; fat 28.4g 44% DV; saturated fat 7g 35% DV; cholesterol 79.6mg 27% DV; vitamin a iu 590.7IU 12% DV; vitamin c 4.7mg 8% DV; folate 48mcg 12% DV; calcium 371.4mg 37% DV; iron 4.2mg 23% DV; magnesium 142.1mg 51% DV; potassium 767.8mg 22% DV; sodium 537.1mg 22% DV; thiamin 0.4mg 38% DV.

Reviews (1)

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Rating: 5 stars
Nice flavor I used Amore Pesto Paste vs ref. prepared pesto. Since this was my first experience ever using any type of pesto I just added a little at a time mixed with Egg Noodles vs. Fettuccine and glad I did. I probably used about 1 tablespoon or more it was so good! All together it was a quick and tasty meal. The meal was for 2 servings. We will have this more often! Cons: Quick meal to serve Read More