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; 2 tablespoons butter; 1 ½ cups sliced mushrooms; 1 cup sliced zucchini; 2 tablespoons chopped onions; 1 crushed garlic clove; 1 tablespoon flour; 1 cup light cream (we used reduced fat milk, lol); 1 (7 ounce) can salmon or 7 ounces salmon fillets; ½ cup frozen peas; ¾ cup of diced fresh tomato; ½ teaspoon salt; ¼ teaspoon pepper

Servings: persons

8 ounces fettuccine pasta
2 tablespoons butter
1 ½ cups sliced mushrooms
1 cup sliced zucchini
2 tablespoons chopped onions
1 crushed garlic clove
1 tablespoon flour
1 cup light cream (we used reduced fat milk, lol)
1 (7 ounce) can salmon or 7 ounces salmon fillets
½ cup frozen peas
¾ cup of diced fresh tomato
½ teaspoon salt
¼ teaspoon pepper

1
Cook fettuccini according to package.
2
Using a skillet, melt the butter over medium heat and saute the mushrooms, zucchini, garlic and onions until they are tender.
3
Next, stir in the flour.
4
Add cream and bring to a boil.
5
Cook, stirring, for about 1 minute.
6
Add the salmon, peas, tomato, salt and pepper.
7
Continue to cook and stir it for approximately 3 minute.
8
Drain the fettucini and top with the salmon mixture.

634

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: 8 ounces fettuccine pasta, 2 tablespoons butter, 1 ½ cups sliced mushrooms, 1 cup sliced zucchini, 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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