This simple recipe for Salmon with fettuccine is good enough for company and easy enough to make every day. Either pink or red salmon will work well; choose red if you want to impress your guests. You can make this with leftover cooked salmon fillets; just break it into chunks. Oh, and you can make it with spaghetti or linguine too, as I did the last time I made it.
All you need to serve with this recipe is a green salad tossed with pears and drizzled with a homemade dressing, and some toasted garlic bread. A glass of white wine or some iced tea is the perfect accompaniment.
- 1 onion, chopped
- 1 tablespoon olive oil
- 1 (10 ounce) container refrigerated four cheese Alfredo sauce OR 1 (16 ounce) jar Alfredo sauce
- 1/2 cup milk
- 1/2 teaspoon dried basil leaves
- 1 (14 ounce) can salmon, drained, skin and bones removed if desired, or 3 cooked salmon fillets
- 2 cups frozen baby peas OR 1 (16 ounce can) baby peas, drained
- 1 pound fettuccine pasta
- 1/2 cup grated Parmesan cheese
Bring a large pot of salted water to a boil.
In a heavy skillet, cook the onion in the olive oil until tender and translucent, about 4 minutes, stirring frequently. Do not let the onion brown.
Add the Alfredo sauce and milk; cook and stir until the sauce is smooth and thickened and comes to a simmer. Stir in the dried basil, salmon, and the peas.
Simmer this mixture over low heat, stirring very gently and only occasionally, until the salmon and peas are heated.
Cook the pasta until al dente according to the package directions. Drain and add the pasta to the salmon mixture and toss gently with tongs to blend. Top with the Parmesan cheese and serve immediately.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||4 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||6 g|