with Creamy Cilantro Lime Pesto Sauce
1 salmon fillet, poached1 cup of Cilantro Lime Pesto Sauce
1 cup of cooked angel hair pasta
For the Creamy Cilantro Lime Pesto Sauce :1 cup of alfredo sauce1/2 cup of chopped cilantro
the juice of 1 lime
1 cup of water
In a saucepan, mix all the ingredients for the sauce and simmer on medium heat for 7-10 minutes.
How to Poach the Salmon:
In a large non-stick skillet, add 4 cups of water and boil. Add the salmon fillets and cook for 15 minutes. Remove the fillets from the skillet and drain. Place the fillets on a plate.
Assembling your plate:
Place the cooked angel hair pasta on the bottom of a small serving plate. Then place the poached salmon on top of the pasta. Smother both the salmon and pasta by pouring the Cilantro Lime Sauce on top.