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Seared Salmon with Pesto Fettuccine for Two
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 varieties. ”
4 ounces whole-wheat fettuccine
⅓ cup refrigerated prepared pesto
10 ounces wild Alaskan salmon (see Tip), skinned and cut into 2 portions
⅛ teaspoon salt
⅛ teaspoon ground pepper
1½ teaspoons extra-virgin olive oil
1Bring 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.
2Meanwhile, 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 seafoodwatch.org.