High-Fiber Whole Wheat Fettuccine with Arugula Pesto & Salmon

Serving Size: 2-3

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Ingredients:

1/2 lb. Pappardelle’s High-Fiber Whole Wheat Fettuccine
2-3 (3 oz.) wild salmon filets
1/4 cup plus 1 Tbsp. extra-virgin olive oil, divided
Salt & pepper, to taste
1-1/2 lemons, juiced *
4 cups arugula *
1 cup cilantro *
2 cloves garlic *
1/3 cup pine nuts *
Crushed red pepper flakes, for serving, optional

* Or use Pappardelle's (7 oz.) Plant-Based Kale Basil Pesto

Instructions:

Preheat oven to 400 F. While the ovens heats, marinate the salmon in a shallow dish for about 10 minutes with 1 Tbsp. olive oil and salt & pepper.
Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Reserve 1⁄2 cup pasta water, drain and set aside.
Place the salmon on a parchment paper lined baking sheet and cook in preheated oven for 8-10 minutes, or until desired consistency is reached. Remove from oven and squeeze the juice from 1⁄2 lemon over the salmon filets.
Prepare arugula pesto by combining the juice of 1 lemon, arugula, cilantro, garlic, pine nuts, 1⁄4 cup olive oil, 1-2 Tbsp. water, and salt to taste, in a food processor or blender. Blend until smooth (or *Use Pappardelle’s (7 oz.) Plant-Based Kale Basil Pesto).
Combine pasta and pesto in the large pot or bowl. Add a bit of reserved pasta water to loosen the sauce and stir to combine.
Serve pasta topped with salmon filets and a sprinkle of crushed red pepper flakes, if desired. Enjoy!