Easy Salmon Fettuccine Recipe
Easy Salmon Fettuccine Recipe photo by Taste of Home

Easy Salmon Fettuccine Recipe

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“This recipe was in our newspaper, but I adapted it to our tastes,” says Dorothy Wray of Sweetwater, Texas. “It’s quick and easy to prepare and has become a stand-by recipe that I serve often.”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 4 ounces uncooked fettuccine
  • 2 tablespoons chopped onion
  • 3 tablespoons butter
  • 1 plum tomato, seeded and cut into strips
  • 3 tablespoons lemon juice
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1 pouch (7.1 ounces) boneless skinless pink salmon
  • 2 tablespoons pine nuts

Nutritional Facts

1-1/4 cups (prepared with reduced-fat butter) equals 444 calories, 18 g fat (8 g saturated fat), 58 mg cholesterol, 957 mg sodium, 47 g carbohydrate, 4 g fiber, 28 g protein.


  1. Cook fettuccine according to package directions.
  2. Meanwhile, in a large skillet, saute onion in butter until tender. Add the tomato, lemon juice, parsley, lemon peel and salt; cook and stir until heated through.
  3. Drain fettuccine; add to skillet. Stir in salmon and heat through. Sprinkle with pine nuts. Yield: 2 servings.
Originally published as Salmon Fettuccine in Cooking for 2 Summer 2008, p39

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Mar. 12, 2014

"I made this without the salmon added and i tripled the recipe so that i could have left overs but it tasted great. I also used penne pasta instead. Everyone loved it and i also made baked sweet chili salmon to accompany this dish. The spicy sweet went well with lemon pasta."

Reviewed Mar. 25, 2010

"This was awesome! It is a fantastic after workout supper. Everyone loved it and my son is hard to please. SO easy to make. Fresh or frozen salmon tastes best. I made this so fast supper was early!! No kidding!"

Reviewed Mar. 19, 2010

"A quick, simple and tasty evening dinner dish."

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