Seared Salmon with Pesto Fettuccine
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.
Ingredients
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8 ounces whole-wheat fettuccine
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⅔ cup pesto
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1 ¼ pounds wild salmon (see Tip), skinned and cut into 4 portions
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¼ teaspoon salt
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¼ teaspoon ground pepper
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1 tablespoon extra-virgin olive oil
Description
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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.
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