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Salmon Fettuccine Alfredo


  • 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


  • 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.

Nutrition Facts

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


Average Rating: 3.333333
  • homecookcharity
    Jun 19, 2015

    It was OK. I would add more brocolli.

  • climbergirl
    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.

  • Nha1977
    Dec 31, 1969

    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.

  • ChefLHunter
    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.

  • A.Logan
    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.

  • 1040
    Dec 5, 2011

    very tasty

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