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Pan-seared salmon tossed in a creamy pesto alfredo sauce with penne pasta. My imitation of one of our favorite dishes at our favorite local restaurant.

Servings: 4

Servings: 4
Ingredients
  • 16 oz penne
  • 4 (6 ounce) fillets salmon
  • ½ cup prepared pesto
  • ¼ cup butter
  • 1 cup heavy cream
  • 1 clove garlic, crushed
  • 1 ½ cups freshly grated Parmesan cheese
  • ¼ cup chopped fresh parsley
Steps
  1. subheading: Cook the penne while doing the below:
  2. subheading: Sauce:
  3. Melt butter in a medium saucepan over medium low heat. Add cream, heat to a simmer and then simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in pesto and parsley.
  4. subheading: Salmon:
  5. Preheat a large skillet over medium-high heat for 3 minutes, then add a little oil.
  6. Sprinkle salmon with salt and pepper and place in skillet, then let sit to cook until you see a crust forming on the sides and the salmon doesn't stick (about 3 minutes).
  7. Turn salmon over, and cook the other side the same way until browned. Salmon is done when it flakes easily with a fork.
  8. Mix the sauce with the cooked penne, put on plates and top with salmon.
 

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