Salmon with Fettuccine Alfredo Recipe

5 1 1
Salmon with Fettuccine Alfredo Recipe
Salmon with Fettuccine Alfredo Recipe photo by Taste of Home
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Salmon with Fettuccine Alfredo Recipe

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5 1 1
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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 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 Parmesan cheese.
Drain fettuccine; toss with cheese sauce. Serve with salmon. Sprinkle with remaining Parmesan cheese. Yield: 4 servings.
Editor's Note: This recipe was tested with Parkay Light stick margarine.
Originally published as Salmon with Fettuccine Alfredo in Country Woman March/April 2007, p32

Nutritional Facts

1 each: 372 calories, 16g fat (4g saturated fat), 72mg cholesterol, 294mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 31g protein.

  • 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
  1. 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.
  2. In a small saucepan, cook garlic in margarine 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 Parmesan cheese.
  3. Drain fettuccine; toss with cheese sauce. Serve with salmon. Sprinkle with remaining Parmesan cheese. Yield: 4 servings.
Editor's Note: This recipe was tested with Parkay Light stick margarine.
Originally published as Salmon with Fettuccine Alfredo in Country Woman March/April 2007, p32

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laecci User ID: 3718137 59642
Reviewed Jul. 31, 2013

"Best alfredo ever! No seriously, it's perfectly creamy without being too gloopy or runny. I tend to make it with chicken but with salmon it's also divine!"

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