Salmon and Spinach Fettuccine

Salmon and Spinach Fettuccine

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"Inspired by my favorite local Italian restaurant's secret recipe. After some trial and error, I think I have it. Creamy Alfredo sauce and salmon complement each other well. Spinach adds great color."
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40 m servings 512 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 1065 mg
  • 43%

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 fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
  2. In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
  3. Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.


  1. 166 Ratings

Most helpful positive review

Loved this recipe! We are cutting back the bad fats from our diets, so there were some modifications... all successful: I used 2 Tablespoons butter, rather than 4. For milk, I used 1% milk......

Most helpful critical review

I made this exactly according to the instructions. I am surprised that no one else said anything about the consistency of the sauce. Because it uses flour/milk instead of cream, it comes out t...

Loved this recipe! We are cutting back the bad fats from our diets, so there were some modifications... all successful: I used 2 Tablespoons butter, rather than 4. For milk, I used 1% milk......

Good recipe. I'll make this again. I took the suggestion from another poster and added a little cream cheese. I only had skim milk and the sauce wouldn't have been creamy without it. I also us...

This recipe really does taste like something you would order at a good restaurant. It was very easy to make. The only thing I would change is to maybe add a little white wine to the sauce. Th...

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 ...

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...

I'm giving this 4 stars because it had really good flavor although I wish it would have specified that you have to simmer the sauce for a LONG time to get the right consistency. Mine was kind of...

I treked this recipe alot after reading reviews and its a keeper for sure! I used leftover grilled salmon -left out capers -added several cloves of minced garlic - few slices of mushrooms - use...

Excellent recipe! Great way to use left over salmon steaks. I recommend subsituting cream cheese instead of butter- this is a restaraunt quality recipe.

I grilled a piece of salmon and omitted the flour and milk and used heavy cream instead. I also used 1tsp dried oregano. My husband loved it. I did not try it because I don't like salmon.

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