Salmon With Green Fettuccine

The red flesh of the salmon contrasts with the dark green pasta to make a gorgeous dish. It is served with a dill flavored white sauce. This recipe makes 3 generous portions or 6 smaller servings.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 817 Calories

Ingredients

• 1 ½ cups milk
• 3 tablespoons butter
• ¼ cup all-purpose flour
• salt and pepper to taste
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• ¼ cup finely diced onion
• ¼ cup dry white wine
• 1 ½ cups fresh sliced mushrooms
• 12 ounces spinach fettuccine pasta
• 1 (14.75 ounce) can canned salmon, drained, liquid reserved
• ¼ teaspoon dried dill weed

Recipe Instructions

Step 1

Cook pasta in boiling, salted water until al dente. Drain. Drain the can of salmon over a 2 cup measure. Add enough milk to make 1 3/4 cups.

Step 2

Meanwhile, prepare sauce. In a large saute pan, melt butter over medium heat. Add onion and mushrooms; saute until onion is tender. Reduce heat to low, and stir in flour. Remove from heat.

Step 3

Stir into cooked vegetables, the milk mixture and wine. Return pan to heat, and bring to a boil, stirring frequently. Reduce heat, and simmer for 2 minutes. Break salmon into chunks; stir into the sauce. Stir in Parmesan cheese, parsley, and dill. Season with salt and pepper to taste, and heat though. Serve over hot pasta.