This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - How to Grill Burgers Watch five terrific tips for building and grilling the best burgers on the block. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Salmon and Spinach Fettuccine
Salmon Fettuccini with Blue Cheese and Olives
Shell Pasta Salad with Salmon and Green Beans
Smoked Salmon Pesto Pasta
Creamed Salmon on Toast
more »
Top Related Articles
Salmon: A Fish Story
Feast of the Seven Fishes
Cooking Fresh Fish
Fresh Fish
Making Ravioli
Pasta, Per Favore
Irish Food
Pasta Cooking Basics
Greek Cuisine
Making Risotto
Related Collections
Canned Salmon
Canned Seafood
Italian Seafood
Super Foods - Salmon
Canned Food Recipes

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Salmon With Green Fettuccine

By: CHRISTYJ

"The red flesh of the salmon contrasts with the dark green pasta to make a gorgeous dish. It is served with a dill flavored white sauce. This recipe makes 3 generous portions or 6 smaller servings."

Rate/Review | Read Reviews (30)

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 to 6 servings

Ingredients

12 ounces spinach fettuccine pasta
1 (14.75 ounce) can canned salmon, drained, liquid reserved
1 1/2 cups milk
1/4 cup finely diced onion
1 1/2 cups fresh sliced mushrooms
3 tablespoons butter
1/4 cup all-purpose flour
1/4 cup dry white wine
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon dried dill weed
salt and pepper to taste

Directions

Cook pasta in boiling, salted water until al dente. Drain. Drain the can of salmon over a 2 cup measure. Add enough milk to make 1 3/4 cups.
Meanwhile, prepare sauce. In a large saute pan, melt butter over medium heat. Add onion and mushrooms; saute until onion is tender. Reduce heat to low, and stir in flour. Remove from heat.
Stir into cooked vegetables, the milk mixture and wine. Return pan to heat, and bring to a boil, stirring frequently. Reduce heat, and simmer for 2 minutes. Break salmon into chunks; stir into the sauce. Stir in Parmesan cheese, parsley, and dill. Season with salt and pepper to taste, and heat though. Serve over hot pasta.