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Nutrition Facts
Serving Size 1 (243g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup salmon
Calories 378
Calories from Fat 171		(45%)
Amount Per Serving		%DV
	Total Fat 19.0g	29%
	Saturated Fat 11.1g	55%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 97mg		32%
Sodium 397mg		16%
Potassium 468mg		13%
Total Carbohydrate 42.3g		14%
	Dietary Fiber 2.0g	7%
	Sugars 3.1g
Protein 11.1g		22%
detailed view... how is this calculated?

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Salmon Fettuccini

Recipe #33950 | 23 min | 8 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: MizzNezz
Jul 11, 2002

This is a real good way to use leftover salmon. The creamy sauce compliments the salmon beautifully.

SERVES 4 (change servings and units)

Ingredients

8 ounces fettuccine pasta
1 1/2 cups sliced mushrooms
1 cup sliced zucchini
2 tablespoons chopped onions
2 tablespoons butter
1 tablespoon flour
1 cup light cream
1 cup cooked salmon or canned salmon
1/2 cup frozen peas, thawed
3/4 cup diced fresh tomato
1 tablespoon parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon oregano

Directions

1
Cook fettuccini according to package directions.
2
In lg skillet, saute mushrooms, zucchini and onions in butter until crisp tender.
3
Stir in flour.
4
Add cream; bring to a boil.
5
Cook and stir 1 minute.
6
Add salmon, peas, tomato, parsley, and seasonings.
7
Cook and stir for 3 minutes.
8
Drain fettuccini; top with salmon mixture.

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Featured Reviews for This Recipe

From: Chef #908072

On Feb 21, 2009

Very surprised! It's a keeper. Used rice pasta. Subbed out the veggies, using baby spinach instead. Also tried the cream cheese and milk trick. I thought it was a little thick so ended up thinning with more milk. It was very rich tasting. I splashed balsamic vinegar to the finished sauce at the end to cut some of the richness and lighten the flavor. It's a keeper.

1 person found this review helpful

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From: yogiclarebear

On Aug 6, 2008

This was very yummy. I used Tofu Shirataki Noodles in the fettuccine shape. I also did the sauce a bit different, using only fat-free cream cheese and reduced-fat margarine with a bit of chicken broth. I loved the seasonings. I used canned salmon as well.

1 person found this review helpful

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From: VickyJ

On Feb 13, 2007

Hi! This was fantastic. I made this last night for dinner. It was cold out, and this was great comfort food. I baked the salmon with the mushrooms, onion and zucchini for about 15 min @ 400 (wrapped in foil with the butter), instead of saute them together. I just prefer fish baked. While the pasta cooked and the other was in the oven, I made the sauce on the stove. When I took the salmon and vegies out of the oven, I combined them with everything else in the sauce pot. You can't tell, but there is diced tomato in there. This was so delicious! This was made just for one serving, and it went in my Pasta Pasta cookbook. Thank you for the great dinner!

5 people found this review helpful

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From: MelNTex

On Feb 20, 2007

Very good, very easy, we all loved it. I used left over grilled salmon and omitted the onions, but I think it needs the onion. Loved the veggies, be sure not to over cook them. We will make this again. Thanks

2 people found this review helpful

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