Salmon Fettuccine Recipe

Name: Salmon Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces fettuccine; 2 teaspoons olive oil; 4 scallions, thinly sliced; 4 garlic cloves, minced; 1 small yellow squash, quartered lengthwise and thinly sliced; 1 lb salmon, cut into 1 inch chunks; 1 cup chicken broth; ⅔ cup water; ¼ teaspoon salt; ½ cup sour cream; 2 tablespoons flour; ¼ cup dill; 2 tablespoons lemon juice

Servings: persons

12 ounces fettuccine
2 teaspoons olive oil
4 scallions, thinly sliced
4 garlic cloves, minced
1 small yellow squash, quartered lengthwise and thinly sliced
1 lb salmon, cut into 1 inch chunks
1 cup chicken broth
⅔ cup water
¼ teaspoon salt
½ cup sour cream
2 tablespoons flour
¼ cup dill
2 tablespoons lemon juice

1
Cook fettuccine according to instructions on the package.
2
In a large skillet heat oil over moderate heat.
3
Add scallions and garlic and saute for 3 minutes.
4
Add squash and ccok for 3 minutes.
5
Add salmon, broth water and salt and cook for 5 minutes or until salmon flakes.
6
In a bowl combine sour cream and flour.
7
Whisk into skillet and simmer 3 minutes until sauce thickens.
8
(Whisk in more flour if needed).
9
Add dill and lemon.
10
Serve the mixture over the noodles.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces fettuccine, 2 teaspoons olive oil, 4 scallions, thinly sliced, 4 garlic cloves, minced, and more.

Yes, Salmon Fettuccine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Fettuccine

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