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Salmon Fettuccine Alfredo Recipe

Salmon Fettuccine Alfredo Recipe

Alfredo sauce and salmon are a palate-pleasing pair in this creamy pasta toss with crisp veggies. We love the flavors, but you could also fix this with tuna, shrimp or chicken. —Simple & Delicious Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

Ingredients

  • 8 ounces uncooked fettuccine
  • 1 medium sweet red pepper, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 jars (15 ounces each) Alfredo sauce
  • 2 cups frozen broccoli florets
  • 2 pouches (6 ounces each) boneless skinless pink salmon
  • 1/2 teaspoon dried basil

Directions

  • 1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute pepper in oil until tender. Add garlic; cook 1 minute longer.
  • 2. Stir in the Alfredo sauce, broccoli, salmon and basil. Cook, uncovered, over medium heat for 5-7 minutes or until heated through. Drain fettuccine. Add to skillet; toss to coat. Yield: 4 servings.

Nutritional Facts

1-1/4 cups: 678 calories, 33g fat (17g saturated fat), 96mg cholesterol, 1329mg sodium, 60g carbohydrate (3g sugars, 5g fiber), 36g protein

Reviews for Salmon Fettuccine Alfredo

Sort By :
MY REVIEW
Reviewed Jun. 19, 2015

"It was OK. I would add more brocolli."

MY REVIEW
Reviewed Feb. 12, 2013

"This recipe was pretty good. I loved the crunch of the peppers and broccoli. Unfortunately, our salmon was not very fresh, it had been in the freezer for a while so it had a very fishy taste. I'd like to try it again with fresher salmon next time. I also wish the alfredo sauce had a stronger flavor. I should have added more garlic and some pepper, perhaps. I'm going to try making my own alfredo sauce next time and seeing how it turns out."

MY REVIEW
Reviewed Jun. 1, 2012

"I made this for dinner and my boyfriend and I agree salmon and alfredo sauce don't mix. Fish is good but I wouldn't mix it with a cream based sauce."

MY REVIEW
Reviewed Feb. 22, 2012

"Made it for Valentine's Day dinner and we LOVED it. We used fresh salmon fillets instead of packaged and it was fantastic."

MY REVIEW
Reviewed Jan. 26, 2012

"I made this without any salmon in it because my husband is a vegetarian. My husband and children loved it and came back for seconds."

MY REVIEW
Reviewed Dec. 5, 2011

"very tasty"

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Wine Pairings

Full-Bodied White Wine

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