Salmon Fettuccini Recipe

Name: Salmon Fettuccini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces fettuccine pasta; 1 1/2 cups sliced mushrooms; 1 cup sliced zucchini; 2 tablespoons chopped onions; 2 tablespoons butter; 1 tablespoon flour; 1 cup light cream; 1 cup cooked salmon or 1 cup canned salmon; 1/2 cup frozen peas, thawed; 3/4 cup diced fresh tomato; 1 tablespoon parsley, minced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon basil; 1/4 teaspoon oregano

Servings: persons

8 ounces fettuccine pasta
1 1/2 cups sliced mushrooms
1 cup sliced zucchini
2 tablespoons chopped onions
2 tablespoons butter
1 tablespoon flour
1 cup light cream
1 cup cooked salmon or 1 cup canned salmon
1/2 cup frozen peas, thawed
3/4 cup diced fresh tomato
1 tablespoon parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon oregano

1
Cook fettuccini according to package directions.
2
In lg skillet, saute mushrooms, zucchini and onions in butter until crisp tender.
3
Stir in flour.
4
Add cream; bring to a boil.
5
Cook and stir 1 minute.
6
Add salmon, peas, tomato, parsley, and seasonings.
7
Cook and stir for 3 minutes.
8
Drain fettuccini; top with salmon mixture.

672

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 15 ingredients. The key ingredients include: 8 ounces fettuccine pasta, 1 1/2 cups sliced mushrooms, 1 cup sliced zucchini, 2 tablespoons chopped onions, and more.

Yes, Salmon Fettuccini 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 Fettuccini

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