Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2015

Gallery

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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; protein 44g; carbohydrates 45.3g; dietary fiber 8g; sugars 2.1g; fat 28.4g; saturated fat 7g; cholesterol 79.6mg; vitamin a iu 590.7IU; vitamin c 4.7mg; folate 48mcg; calcium 371.4mg; iron 4.2mg; magnesium 142.1mg; potassium 767.8mg; sodium 537.1mg; thiamin 0.4mg.
Advertisement

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/19/2018
Simple and delicious! Read More