Poached Salmon with Pesto

This 30-minute recipe illustrates how you can combine five ingredients and turn out something divine. Heavy cream and pesto team up for a sauce that delicately coats the salmon and angel hair pasta.

Poached Salmon with Pesto
Servings: 6 Prep 5 mins Bake 450°F 12 mins to 14 mins


  • 1 piece (12 ounces) salmon fillet, skin removed
  • 3 tablespoons prepared pesto
  • 1 1/4 cups heavy cream
  • 1 box (9 ounces) frozen Italian-style vegetables (broccoli and red pepper with garlic sauce), thawed
  • 1/2 teaspoon salt
  • 1 box (12 ounces) angel hair pasta

Make It

1. Heat oven to 450 degrees F. Place salmon, skinned side down, in baking dish. Spoon 1 tablespoon pesto over salmon.

2. Bake in 450 degree F oven until fish is cooked through and flakes easily, 12 to 14 minutes.

3. Meanwhile, in medium-size saucepan, combine cream, thawed vegetables and salt. Bring to simmering. Stir in remaining 2 tablespoons pesto.

4. Meanwhile, in large pot of salted boiling water, cook pasta following package directions. Drain; return to pot. Add cream mixture; toss to mix.

5. Flake the salmon. Add to pasta; toss gently to combine. Serve immediately. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 472, Fat, total (g): 27, chol. (mg): 97, sat. fat (g): 13, carb. (g): 36, fiber (g): 27, pro. (g): 22, sodium (mg): 633, Percent Daily Values are based on a 2,000 calorie diet.