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
EVOO
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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