Serves: 4
Total Calories: 409

8 ounces uncooked fettuccini pasta
2 teaspoons olive or vegetable oil
1 teaspoon grated lemon peel
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.

Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 700 * Calories from Fat: 390 * % Daily Value: Total Fat: 43 g 66% * Saturated Fat: 18 g 90% * Cholesterol: 205 mg 68% * Sodium: 560 mg 23% * Total Carbohydrate: 44 g 15% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 33 g * Vitamin A: 25% * Vitamin C: 0% * Calcium: 20% * Iron: 20% * Dietary Exchanges: 3 Starch, 3 1/2 Lean Meat, 6 Fat or 3 Carbohydrate, 3 1/2 Lean Meat, 6 Fat

Nutritional Facts:

Serves: 4
Total Calories: 409
Calories from Fat: 254

More Recipes from the Cook'n with Pillsbury Cookbook:
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Baked Whole Fish
Batter-Fried Fish
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Boiled Crab
Boiled Lobster
Boiled Shrimp
Broiled Fish Fillets
Broiled Lobster Tails
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Clarified Butter
Cook's Note: Buying Canned Salmon
Cook's Note: Buying Canned Tuna
Cook's Note: Cooking Scallops
Cook's Note: Cooking Shrimp
Cook's Note: Crab
Cook's Note: Fish Steaks vs. Fish Fillets
Cook's Note: Fish and Shellfish Nutrition
Cook's Note: Fish in the Microwave
Cook's Note: Grilling Fish
Cook's Note: Grilling Shrimp and Scallops
Cook's Note: How Much to Buy
Cook's Note: How to Carve a Whole Fish
Cook's Note: How to Eat Hard-Shell Crab
Cook's Note: How to Eat Lobster
Cook's Note: How to Peel and Devein Shrimp
Cook's Note: Scallops
Cook's Note: Shopping for Quality
Cook's Note: Shrimp
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