Name: Creamy Salmon Pesto Fettuccine
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Ingredients: 1 tablespoon olive oil; Pepper; 1 tablespoon unsalted butter; 1/4 teaspoon garlic powder; 8 ounces fettuccine; Freshly grated parmesan cheese; 1/4 cup heavy whipping cream; 1 cup fresh spinach; 1 pound fresh salmon; 1/2 teaspoon lemon juice; Salt; 1/3 cup store-bought pesto; 1/3 cup chicken broth

pesto salmon

This Creamy Salmon Pesto Fettuccine combines tender salmon flakes, store-bought pesto, and a luscious cream sauce for a quick, elegant weeknight dinner. Adding spinach provides extra nutrition and a pop of color to the dish.

Milk

Fish

Tree Nuts

Wheat

Oils

milliliter

olive oil

Seasonings

gram

black pepper

Butter & Margarine

unsalted butter

garlic powder

Pastas & Noodles

fettuccine pasta

Cheese

parmesan cheese

Creams & Creamers

heavy cream

Fresh Vegetables

spinach

Seafood

salmon

Juice

lemon juice

salt

Pasta Sauces

basil pesto

Stocks & Broths

chicken broth

Vitamin A

Vitamins

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Insoluble Fiber

Soluble Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamin D

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Lactose

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Creamy Salmon Pesto Fettuccine

Baking Goods

Dairy

Pasta, Sauces, Grain

Produce

Meat & Seafood

Beverages

Meal

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Boil a pot of salted water, cook the fettuccine al dente according to package directions, and drain.

Season the salmon with garlic powder, salt, and pepper.

In a skillet, heat the olive oil and unsalted butter over medium-high heat.

Cook the salmon for about 3 minutes per side until lightly golden, then transfer to a plate and set aside to rest.

Add the chicken broth and pesto to the skillet, scraping up any brown bits from the bottom of the pan.

Mix in the heavy whipping cream, lemon juice, and fresh spinach. Cook until spinach wilts and sauce thickens.

Break the salmon into pieces and gently stir into the sauce.

Toss the drained fettuccine with the salmon pesto sauce.

Serve immediately, topped with freshly grated parmesan cheese.