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Angel Hair with Arugula Pesto and Salmon

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Makes: 8  servings Prep 10 mins Cook 10 mins
Angel Hair with Arugula Pesto and Salmon
Nutrition Facts

Servings Per Recipe 8

  • Amount Per Serving
  • cal.(kcal)530
  • Fat, total(g)25
  • chol.(mg)48
  • sat. fat(g)4
  • carb.(g)43
  • fiber(g)2
  • pro.(g)27
  • sodium(mg)500

Percent Daily Values are based on a 2,000 calorie diet

  • 2 cups  baby arugula leaves
  • 3/4 cup  basil leaves
  • 1/2 cup  toasted hazelnuts
  • 2 cloves garlic, peeled
  • 2/3 cup  extra virgin olive oil
  • 2/3 cup  grated Parmesan
  • 1 1/4 teaspoons  salt
  • 1 1/4 pounds  salmon fillet
  • 1 cup  dry white wine or vegetable broth
  • 1 pound  angel hair pasta



1. In food processor, combine arugula, basil, nuts and garlic. Process 1 minute. Gradually add oil and process until blended. Add cheese and salt; process until smooth. Set aside 1 cup for recipe. Refrigerate remainder for another use (up to 1 week).

Salmon and pasta:

2. Place salmon fillet in a large nonstick skillet. Add wine and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, for 10 minutes or until fish flakes easily. Remove from poaching liquid; keep warm. Discard liquid.

3. Meanwhile, cook pasta following package directions, 3 minutes. Drain, reserving 1/2 cup of the water. Toss drained pasta with 1 cup pesto and 1/4 cup of the pasta water, adding more water if needed. Remove skin from salmon; discard. Flake fish into pasta.

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