Salmon and Spinach Fettuccine

Salmon and Spinach Fettuccine

122

"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."

Ingredients

40 m {{adjustedServings}} servings 512 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

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  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.
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Reviews

122
  1. 163 Ratings

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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...