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Salmon with Fettuccine

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Salmon with Fettuccine

  • 1 onion, chopped
  • 1 Tbsp. olive oil
  • 10 oz. container refrigerated four cheese Alfredo sauce
  • 1/2 cup milk
  • 1/2 tsp. dried basil leaves
  • 14 oz. can salmon, drained, skin and bones removed if desired
  • 2 cups frozen baby peas
  • 1 lb. fettuccine pasta, cooked and drained
  • 1/2 cup grated Parmesan cheese

Salmon is one of the most nutrient-rich foods that you can add to your diet. This seafood is recognized for its pink-orange color, and wonderful healthy proteins. It’s a flavorful fish so you don’t have to worry about nasty additives. It’s a versatile fish to cook as it can be grilled, fried, baked, or even steamed.

Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.

In a medium saucepan over medium heat, melt the butter, and blend with milk.

Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.

Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through.

Serve over the cooked pasta.