Salmon Fettuccini with Blue Cheese and Olives

Salmon Fettuccini with Blue Cheese and Olives


"A quick simple meal that tastes divine. Great when you feel like a real treat and don't want to eat out. It's a little naughty but you can reduce the fat if you want."
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1 h servings 669 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 669 kcal
  • 33%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 61.8g
  • 20%
  • Protein:
  • 42.8 g
  • 86%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 989 mg
  • 40%

Based on a 2,000 calorie diet

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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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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat olive oil in a large heavy skillet over medium heat. Saute onion and bell pepper until onion is soft and translucent. Add Italian seasoning and kalamata olives. Stir in lemon juice, and cook 10 minutes, or until liquid is reduced. Stir in salmon, sour cream, yogurt and blue cheese. Toss with cooked pasta until evenly coated.



I took a small bite after mixing it with the pasta and threw it out. Waste of ingredients I bought especially for this recipe. Terrible.

Got great reviews with the family. A good dish and not a whole lot of work. Be sure to de-bone the canned salmon! (I didn't realize it came with bones.) Feel free to add more of an ingredien...

I made this the other night and the only thing I would suggest is to go for fresh salmon when you make it, and be prepared to use extra Parmesan cheese to keep the sauce from getting too soupy. ...

I did not care for the Blue Cheese on top of Salmon. Also canned salmon is disgusting.