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Easy Salmon Fettuccine

“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


  • 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 zest
  • 1/4 teaspoon salt
  • 1 pouch (7.1 ounces) boneless skinless pink salmon
  • 2 tablespoons pine nuts


  • Cook fettuccine according to package directions.
  • Meanwhile, in a large skillet, saute onion in butter until tender. Add the tomato, lemon juice, parsley, lemon zest and salt; cook and stir until heated through.
  • Drain fettuccine; add to skillet. Stir in salmon and heat through. Sprinkle with pine nuts.
Nutrition Facts
1-1/4 cups: 444 calories, 18g fat (8g saturated fat), 58mg cholesterol, 957mg sodium, 47g carbohydrate (4g sugars, 4g fiber), 28g protein.

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  • MrsRodriquez
    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.

  • StephanieDenton
    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!

  • 1chef2live
    Mar 19, 2010

    A quick, simple and tasty evening dinner dish.