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Salmon with Fettuccine Alfredo

 Salmon with Fettuccine Alfredo
Pat Patty used salmon, her imagination and her taste buds to come up with a smart twist on an Italian classic. This healthy indulgence makes a pretty dish fit for company, she adds from Spring, Texas.
4 ServingsPrep/Total Time: 30 min.


  • 4 salmon fillets (4 ounces each)
  • 1/4 teaspoon coarsely ground pepper, divided
  • 4 ounces uncooked fettuccine
  • 2 garlic cloves, minced
  • 1 tablespoon reduced-fat margarine
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup fat-free milk
  • 4 tablespoons grated Parmesan cheese, divided


  • Place salmon, skin side down, on a broiler rack coated with cooking
  • spray. Sprinkle with 1/8 teaspoon pepper. Broil 4-6 in. from the
  • heat for 10-12 minutes or until fish flakes easily with a fork.
  • Meanwhile, cook fettuccine according to package directions.
  • In a small saucepan, cook garlic in margarine for 1 minute or until
  • tender. Stir in the flour, salt and remaining pepper; gradually stir
  • in milk. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Remove from the heat. Stir in 3 tablespoons cheese.
  • Drain fettuccine; toss with sauce. Serve with salmon. Sprinkle with
  • remaining cheese. Yield: 4 servings.
Nutritional Facts: 1 fillet with 1/2 cup fettuccine equals 372 calories, 16 g fat (4 g saturated fat), 72 mg cholesterol, 294 mg sodium,

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Salmon with Fettuccine Alfredo (continued)

Nutritional Facts: 25 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.