Smoky Salmon and Pesto Fettuccine

Smoky Salmon and Pesto Fettuccine


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Fillets with a dusting of smoked paprika are served over a bed of fettuccine smothered in spinach-based pesto in a meal that's light on calories, but not on flavor. Add color and nutrition to this dish by tossing 1 cup of shredded carrots in with the fettuccine and pesto.

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Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

4-6 servings


  • 12 oz. Fresh Spinach, chopped
  • 2 Large Garlic Cloves
  • 1/4 C. Pine Nuts
  • 1/4 C. + 1 Tbs. Olive Oil, divided
  • 3/4 C. Reduced-Fat Parmesan Style Grated Topping
  • 1/2 Medium Lemon, for juice
  • 1 1/4 tsp. Kosher Salt, plus additional to taste
  • 1/4 tsp. Ground Black Pepper, plus additional to taste
  • 8 oz. Fettuccine, cooked and drained
  • 1 1/4 lb. Salmon Fillet
  • 1 tsp. Smoked Paprika

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Place into a food processor spinach, garlic, pine nuts, 2 Tbs. of olive oil, and grated parmesan, and puree the mixture, stopping to scrape down the sides of the container as necessary. Gradually add all but 1 Tbs. of the remaining olive oil to moisten. Squeeze in the lemon juice. Season with 1 tsp. of Kosher salt and a dash of pepper to taste, then pulse one more time. Toss pesto sauce with fettuccine.
Season salmon with 1/4 tsp. of salt, 1/4 tsp. of pepper, and paprika. Warm the remaining tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add salmon and sear for 2 to 4 minutes per side until the center of the fillet is opaque. Place salmon atop fettuccine and serve.

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