Reviewed: Nov. 10, 2009

Oh this was yummy. My picky teenage daughter even gobbled it up! I made a few adjustments (baked salmon, heavy cream instead of milk, replaced half the butter with cream cheese, and sauteed the spinach with olive oil, shallots and garlic.) This really could be served in any restaurant. Next time will try it per the instructions and see which one I like better. Thanks!

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ANDIALEIGH

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Reviewed: Nov. 4, 2009

This is very good, but VERY rich. I won't make it again, but someone who likes rich food will like it a lot.

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MRSFROSTY

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Reviewed: Sep. 26, 2009

I followed some of the suggestions and used cream cheese to thicken the sauce. I also used fresh tomatoes instead of sundried and added portobello mushrooms! Used bow tie pasta also! It was great...a big hit! Will definitely make again!

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dayja3ny

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Reviewed: Sep. 11, 2009

Made this according to the original recipe and will not be making it again. I was surprised because I'm super easy to please and love every ingredient in this.

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liavee

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Reviewed: Sep. 8, 2009

Didn't have smoked salmon, so I took fresh salmon, added salt and pepper, put melted butter on top and mixed together parmesan cheese and breadcrumbs (equal parts of both) and sprinkled it on top, baked at 400F for 12-15 minutes until flaky. Made the cheese mixture as suggested, but didn't have capers or sun-dried tomatoes, so I added subdried tomato pesto instead. Mixed the fettucine with the cheese/ pesto mixture and then added the salmon on top. My husband loved it!

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Shanna

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Reviewed: Sep. 1, 2009

tasty! would have given it 5 stars except i changed the recipe a bit. i used grilled salmon in place of smoked, used nonfat milk, only used half the parmesan called for and left out the tomatoes (didn't have any) and used whole grain angel hair pasta instead of fettuccine. and i doubled the spinach! so good! i was impressed that even when you cut the fatty ingredients down it still tasted amazingly rich!

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rainbowchip

Cooking Level: Intermediate

Home Town: Newberg, Oregon, USA

Living In: Kailua, Hawaii, USA

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Reviewed: Aug. 23, 2009

Great, just don't put too much cream cheese if you choose this option. I used fresh baked salmon instead of smoked. Not a fan of capers so added feta for a different salty twist.

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Lili

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Reviewed: Aug. 23, 2009

I made this for my family - my husband, his parents, and our kids. It went over very well. My husband was talking about it when he woke up the next morning! There were a few things I did differently, but I imagine this recipe to the letter would be terrific. I did a 50/50 mix of half and half and milk; I used fresh salmon that I precooked on the grill; and for simplicity I used pre-grated Parmesan cheese. It turned out wonderful. Served with garlic toast. I will try it with smoked salmon next time, because there will certainly be one. This is a great meal for a dinner party; of course, with people who like salmon!

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SpunSteph

Cooking Level: Intermediate

Home Town: Rogers City, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 13, 2009

Okay, but not the best. I don't know where I went wrong. I followed the recipe to the "t" but the blend of flavors just didn't go well for me. I ended up giving the whole pan to my neighbors who love spinach dishes and they loved it. So maybe it was just my household tastebuds :-)

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kac2research

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2009

Love the base of this recipe -- not too creamy, not to heavy. I used 2 cups of uncooked spinach, added 2 handfuls of crimini mushrooms, 1 clove garlic, 1.5 tsps Italian seasoning to the veggie mixture. I also added salt, and 1/4 cup white wine. Could have done without the salmon (I was not a fan, and I love salmon), because the sauce alone is so tasty. All in all, an AWESOME dish -- and such a hit! I will definitely be making this again, with my "tweaks" and perhaps with chicken or no meat next time.

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glginsf

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Reviewed: May 29, 2009

We used smoked salmon and this recipe was just too salty for us. Definitely makes enough sauce for a full 1 lb box of pasta too.

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Kirsten P.

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Reviewed: Feb. 11, 2009

This was fantastic!! So elegant...my husband was very impressed. Great flavors. The only change I made was to use pesto instead of the cream sauce because I prefer it.

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Alyssa

Cooking Level: Intermediate

Home Town: Salinas, California, USA

Living In: Long Beach, California, USA

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Reviewed: Dec. 22, 2008

Delicious!! Halved the cheese and didn't use fresh and it turned out great! Threw the tomatoes and capers in the blender so they wouldn't be chunks.

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lisaxmarie19

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2008

Very quick and easy dish to make. I had to improvise with the ingredients I had. Used canned pink salmon, fat free milk, a few tbsp of sour cream, canned spinach, and chopped fresh tomato. Even with all these changes, the dish was very tasty. Thanks!

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WHATScooking4DINNER

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Oct. 26, 2008

Not sure what I did wrong but this came out bland and frankly not very good at all :-(

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Jelly_Bean

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2008

I tried this last night, making a few changes acording to what I had in the cupboards, used fresh fettucine, bit of wine and cream cheese (like the other reviews suggested)I found that the sauce was really thick so I let it down with white wine which added to the flavour! Also I started off by lightly frying a finely chopped small onion & garlic in some of the sundried tomato oil. I must agree, the end result is as good as a restaurant dish! Will definately be making this one again, it is fast, simple and tastes great!

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kellytomato

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Reviewed: May 19, 2008

I'm so excited to share my experience about this great recipe! I've made it at least 4 times and it only gets better everytime I make it! -Used some of the modifications sugg. by another fan of this recipe, and with some of my own little changes, it is now a perfection! I saute the fresh spinach with some garlic and olive oil along with the sundried tomatoes and italian spices then once that's cooked just enough, I add it to the white sauce. I even used the baby size shrimps instead of the salmon a couple of times and it was super!

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Shai

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Reviewed: Apr. 20, 2008

CAUTION: Taste as you cook, especially when it comes time to add the oregano! I would have given this recipe a higher rating had it not been for the overwhelming amount of oregano. I changed this recipe for 10 servings so I don't know if the conversion was wrong but 1 & 1/4 cup of the spice was entirely too much for my liking! I might try this again without the all the oregano.

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Celeste

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2008

So good even after I cut down on almost all the butter! I did not have smoked salmon so I baked some salmon with salt, pepper, some fresh ginger and a little bit of garlic at 375 for 12-14 minutes. For the sauce, I just use half a tablespoon of butter. I cut down the milk by half and did not use flour. This is was soooo good! Thank you so much for posting this!

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gupygain

Cooking Level: Intermediate

Home Town: Calcutta, West Bengal , India

Living In: San Francisco, California, USA

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Reviewed: Feb. 25, 2008

This was awesome, I used Cod fish instead of Salmon it was excellent.I also add Fresh button Mushrooms sliced, My husband wants it once aweek now.Thank you for sharing this recipe. cofeehoundsweets

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Anna

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Salmon and Spinach Fettuccine

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