Salmon With Green Fettuccine

Salmon With Green Fettuccine

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."
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Ingredients

50 m servings 817 cals
Serving size has been adjusted!
Original recipe yields 3 servings

Nutrition

  • Calories:
  • 817 kcal
  • 41%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 77.1g
  • 25%
  • Protein:
  • 52.5 g
  • 105%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 562 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

Read all reviews 36
  1. 46 Ratings

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Most helpful positive review

I gotta tell you, this was great and pretty quick. The directions are fine and I've got to appreciate someone who doesn't feel the need to be long-winded. (ahem) that being said I'll tell you th...

Most helpful critical review

I agree that the recipe is inartfully worded, but I think this can be a great recipe, and I like the green-pink contrast notion. However, I would suggest saute-ing the mushrooms, onions and veg...

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I agree that the recipe is inartfully worded, but I think this can be a great recipe, and I like the green-pink contrast notion. However, I would suggest saute-ing the mushrooms, onions and veg...

I gotta tell you, this was great and pretty quick. The directions are fine and I've got to appreciate someone who doesn't feel the need to be long-winded. (ahem) that being said I'll tell you th...

This recipe doesn't work. Something is wrong. You can't saute onions, mushrooms, flour, and a little bit of butter. And there's no way it's going to make a sauce.

This was fast & simple. I did change parts to make it faster. I used cream of mushroom soup with 1/2 a can of milk in place of fresh mushrooms and flour mixture. I didn't have the spinach fettic...

I added the lemon pepper and some fresh garlic as suggested. I also added about 10 oz of frozen peas and carrots when sauteing the onion. We all really liked this, and my four-year old ate it ...

If you understand the fundamentals of a roux, this dish will turn out gorgeous. Fresh salmon baked with butter and lemons sends this dish over the top. Add the remaining lemon and butter to th...

Really delicious! We added crushed garlic to the sauteed veggies, substituted soy milk for the milk and olive oil for the butter, skipped the white wine, and added 10 oz of spinach and a dash of...

This was pretty bland. I even thought I did things to liven it up a bit. I used fresh salmon (a pound) and added green peppers, sweet sherry instead of the white wine, and fresh basil. I'm ...

WOW! REALLY good although I tweaked it a bit. I added a little bit of lemon pepper to the sauce and cut the salmon into very small chunks and cooked the sauce on low with the salmon in it. The s...

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