Cooking Steps

• Boil a salted pot of water for your pasta and cook it al dente according to package directions.
• Sprinkle the salmon with the garlic powder and some salt & pepper. Coat it in flour on all sides.
• In a skillet, heat the oil and butter over medium-high heat. Cook the salmon for about 3 minutes per side until lightly golden.
• Take the pan off the heat. Remove the salmon to a plate and set aside. Pour the fat out of the skillet, but leave the nice browned bits that are stuck on the bottom of the pan.
• Add the chicken broth and pesto and return the pan to the burner. Cook for about 30 seconds while scraping up the brown bits from the bottom of the pan.
• Add in the cream and lemon juice and let the sauce bubble for about a minute. Add the salmon back in and break it into pieces with your spoon.
• Reduce the heat and let it gently cook for another 3-5 minutes until the salmon is cooked through and the sauce thickens up a bit more.
• Drain the pasta and toss it with the sauce. Serve immediately with freshly grated parmesan cheese if desired.