Pesto Fettuccine with Seared Salmon for Two

In this quick and nutritious meal recipe, the brightness of basil pesto pairs well with the buttery flavor of salmon. Refrigerated pesto looks prettier and tastes better than jarred pesto, which can be purchased beside fresh sauces and salsas at most supermarkets.

Total: 20 mins
Servings: 2
Nutrition Profile:
Bone Health
Healthy Aging
Healthy Immunity
Healthy Pregnancy
High Calcium
High Fiber
High-Protein
Low Added Sugars
Low Sodium
Omega-3

Ingredients
Ingredient Checklist
.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
.1 ½ teaspoons extra-virgin olive oil

Directions Checklist of Instructions
1st step
A big pot of water should be brought to a boil. Cook, stirring occasionally, until the fettuccine is just soft, approximately 9 minutes. Drain and place in a medium mixing bowl. Toss with pesto and serve.

2nd Step
Season the salmon with salt and pepper in the meantime. In a medium cast-iron or nonstick skillet, heat the oil to medium-high heat. Cook, flipping once, until the salmon is slightly opaque in the centre, 2 to 4 minutes each side. Toss the salmon with the noodles and serve.

Tips
Because it is responsibly fished, wild-caught salmon from the Pacific (Alaska) is the greatest option for the environment. Look for sustainably produced Atlantic salmon (land- or tank-based on the label); traditional farming practices imperil the wild salmon population. Visit seafoodwatch.org for more information about sustainable seafood.

Nutritional Information
Per Serving: 603 calories; 44 grams of protein; 45.3 grams of carbohydrates; 8 grams of dietary fiber; 2.1 grams of sugars; 28.4 grams of fat; 7 grams of saturated fat; cholesterol 79.6 milligrams; vitamin a iu 590.7IU; folate 48 milligrams; calcium 371.4 milligrams; iron 4.2 milligrams; magnesium 142.1 milligrams; potassium 767.8 milligrams; sodium 537.1 milli