Salmon and Spinach Fettucine

    25 minutes

    Inspired by my favorite local Italian restaurant's secret recipe. After some trial and error, I think I have it. Creamy Alfredo sauce and salmon complement each other well. Spinach adds great color.

    8 people made this

    Serves: 4 

    • 375g fettuccine
    • 1/4 cup (85g) butter
    • 1 cup (250ml) milk
    • 1 tablespoon plain flour
    • 1 cup freshly grated Parmesan cheese
    • 250g smoked salmon, diced
    • 1/2 bunch fresh spinach, chopped
    • 2 tablespoons capers
    • 1/4 cup diced sun-dried tomatoes
    • 1/2 cup chopped fresh oregano

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large saucepan of lightly salted water to a boil. Add fettuccine and cook until al dente - about 11 minutes -then drain.
    2. Meanwhile, melt the butter in a medium saucepan over medium heat 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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    Reviews in English (4)


    Something else. I just left out the capers as I do not like them. Otherwise, nothing else changed.  -  22 Apr 2009


    Excellent recipe and very easy to prepare  -  28 Apr 2012


    Super quick and easy, and YUM!!  -  22 Apr 2009

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