Salmon and Spinach Alfredo

Salmon and Spinach Alfredo


163 people made this

Creamy Alfredo sauce and salmon complement each other well. Spinach adds great colour, and capers add tang. Delicious.

Shane Roberts

Serves: 4 

  • 225g dry fettuccine
  • 55g butter
  • 1 cup (250ml) milk
  • 1 tablespoon plain flour
  • 1 cup (80g) freshly grated Parmesan cheese
  • 225g smoked salmon, chopped
  • 1 cup chopped fresh spinach
  • 2 tablespoons capers
  • 1/4 cup chopped sun-dried tomatoes
  • 1/2 cup chopped fresh oregano

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. 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.
  2. 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.
  3. 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.

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