Bread Recipe
Seared Salmon and Pesto Fettuccine
*** Maria's Kitchen ***
birthday


Total Time: 20 mins

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:

8 ounces whole-wheat fettuccine

2/3 cup pesto

1 1/4 pounds wild salmon (see Tip), skinned and cut into 4 portions

1/4 teaspoon salt

1/4 teaspoon ground pepper

1 tablespoon extra-virgin olive oil

Directions:

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.

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.

Tip
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.


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