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Angel Hair with Arugula Pesto and Salmon

Angel Hair with Arugula Pesto and Salmon

Nutrition Facts
  • cal. (kcal) 530
Angel Hair with Arugula Pesto and Salmon
  • Makes: 8 servings
  • Prep: 10 mins
  • Cook: 10 mins
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by 2 people
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Ingredients

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  • 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

Directions

Pesto:
  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:
  1. 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.
  1. 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.

Nutrition Information for Angel Hair with Arugula Pesto and Salmon

Servings Per Recipe: 8
PER SERVING: 530 cal., 25 g total fat (4 g sat. fat), 48 mg chol., 500 mg sodium, 43 g carb. (2 g fiber), 27 g pro.

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