Salmon Fettuccini Recipe

Name: Salmon Fettuccini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 ounce) cans canned salmon, skinless and boneless; 1 (8 ounce) package fettuccine pasta; 2 garlic cloves, pressed; 2 cups sliced mushrooms; 1 cup green onion, diced; ½ teaspoon oregano, crumbled; ½ teaspoon sweet basil, crumbled; ½ teaspoon rosemary, crumbled; ½ cup butter; ½ cup olive oil; ⅓ cup dry white wine; 1 medium zucchini, julienne cut; 2 tablespoons capers; ¼ cup parsley, chopped; parmesan cheese, grated

Servings: persons

2 (6 ounce) cans canned salmon, skinless and boneless
1 (8 ounce) package fettuccine pasta
2 garlic cloves, pressed
2 cups sliced mushrooms
1 cup green onion, diced
½ teaspoon oregano, crumbled
½ teaspoon sweet basil, crumbled
½ teaspoon rosemary, crumbled
½ cup butter
½ cup olive oil
⅓ cup dry white wine
1 medium zucchini, julienne cut
2 tablespoons capers
¼ cup parsley, chopped
parmesan cheese, grated

1
Drain salmon.
2
Cook pasta in water according to package directions.
3
Saute garlic, mushrooms, onion, oregano, basil, and rosemary in butter and olive oil until mushrooms are golden.
4
Stir in wine, zucchini and capers.
5
Simmer 1 minute until zucchini is tender-crisp.
6
Remove from heat.
7
Gently fold in salmon.
8
Toss in cooked pasta.
9
Top with parsley.
10
Serve with Parmesan cheese.

802

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: 2 (6 ounce) cans canned salmon, skinless and boneless, 1 (8 ounce) package fettuccine pasta, 2 garlic cloves, pressed, 2 cups sliced mushrooms, 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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