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Seared Salmon with Pesto Fettuccine

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.


4 servings

Prep Time

20 minutes

Total Time

20 minutes


  • 8ounces whole-wheat fettuccine
  • 3/5cup pesto
  • 1 1/4pounds wild salmon, skinned and cut into 4 portions
  • 1/4teaspoon salt
  • 1/4teaspoon ground pepper
  • 1tablespoon extra-virgin olive oil


  1. 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.
  2. 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.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 603kcal
Carbohydrate Total 45g
Total Sugars 2g
Added Sugars 0g
Fiber 8g
Total Fat 28g
Saturated Fat 7g
Mono Saturated Fat 16g
Cholesterol 80mg
Sodium 537mg
Protein 44g
Potassium 768mg
Calcium 371mg
Folate 48mcg
Omega-3 2g
Omega-6 2g
Vitamin B12 6mcg
Vitamin E 5mg
Zinc 3mg
Vitamin B3 13mg