Thursday, May 27, 2010

Grilled Salmon and Pesto Fettuccine w Peppers and Artichokes

2 servings

2 salmon filets
William Sonoma’s seafood seasoning
4 mini bell peppers (orange and red), sliced in rings
2-3 canned artichoke hearts, quartered
2 garlic cloves, minced
Pesto sauce
Freshly grated Parmesan cheese

Heat grill for salmon.

Cook fettuccine, following directions on box. Grill salmon until it’s cooked all the way through (about 10-13 minutes). Poke with a fork. If it flakes easily, it's done. Don't over cook. You want it a little pink in the middle.

Heat EVOO in a skillet. Sauté peppers in pan until soft. Add garlic and artichokes towards the end, sauté for 1-2 more minutes.

Drain pasta, mix with pesto sauce.

Plate salmon with fettuccine, top with peppers and artichokes. Top with Parmesan cheese.

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