The brightness of the basil pesto is a nice match for the buttery flavor of the salmon in this offering (and it is REALLY easy to prepare!!).
(serves 4)
8 oz. whole-wheat fettuccine
2/3 cup pesto, bring t room temp.*
1&1/4 lbs. wild caught salmon, skinned and cut into 4 portions
1/4 t. coarse kosher* salt
1/4 t. freshly* ground pepper
1 T. EVOO
Lemon wedges
Bring a large pot of salted water to a boil. Add fettuccine and cook until just tender, about 9 mins. Drain and transfer to a large bowl. Toss with pesto. Meanwhile, season salmon with S&P. Heat oil in a large cast-iron or non-stick skillet over med.-high heat. Add salmon and cook, turning once, until just opaque in the middle, 2-4 mins. per side. Serve with the fettuccine, and garnish the plates with a lemon wedge. A nice warm crusty loaf of bread would be delightful to accompany along with a wedge salad.
"Wisdom is seeing things from God's perspective."
Have FUN out there today!!
Love,
MM
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