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8 ounces uncooked fettuccini pasta
2 teaspoons olive or vegetable oil
1 teaspoon grated lemon peels
1 garlic clove, minced
1/4 teaspoon salt
Dash pepper
2 (6-ounce) salmon steaks
1 cup whipping cream
1/2 cup purchased pesto
1 ounce (1/4 cup) shredded fresh Parmesan cheese
Black freshly ground pepper, if desired


1. Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.

2. Meanwhile, in small bowl, combine oil, lemon peel, garlic, salt and dash pepper; mix well. Spray broiler pan with nonstick cooking spray. Place salmon, skin side down, on sprayed pan. Brush top of salmon with oil mixture.

3. Broil 3 to 4 inches from heat for 10 minutes or until fish flakes easily with fork.

4. Remove skin from broiled salmon; discard skin. Break salmon into bite-sized pieces.

5. In large saucepan, bring cream just to a boil over medium heat. Add cooked fettuccine; toss to coat. Gently fold salmon and pesto into fettuccine. Sprinkle each serving with cheese and freshly ground pepper.