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Salmon Fettuccine Alfredo

This is a light version of alfredo sauce to compliment the salmon and asparagus.

Serves 
Prep time
15 min
Cook Time
8 min
Time to Table
23 min

Ingredients

8 oz (250 g)
fettuccine
2 cups (500 mL)
sliced asparagus (about 1/2 lb/250 g)
1
large clove garlic, minced
2 tbsp (30 mL)
water
1 cup (250 mL)
milk
1/4 cup (50 mL)
light cream cheese
1/4 tsp (1 mL)
each pepper and nutmeg (optional)
1 can (150 g)
Clover Leaf Sockeye Salmon, Skinless and Boneless, drained
1/2 cup (125 mL)
grated Parmesan cheese

Preparation

  1. Cook fettuccine according to package directions; drain.
  2. Meanwhile, in covered skillet over medium heat, cook asparagus, garlic and water 2-3 minutes or until asparagus is just tender.
  3. Whisk together milk, cream cheese, pepper and nutmeg (if using) ; stir into skillet. Cook and stir until thickened. Add salmon, cheese and drained fettuccine and toss well.
  4. Serve immediately with additional Parmesan cheese, if desired.

Hint: 
If asparagus is not in season, substitute broccoli florets.

Nutrition

Amount per serving% Daily Value
Calories
600
Fat
19 g
29%
Saturated Fat
8 g
Trans
0.1 g
Saturated + Trans
41%
Omega-3 Polyunsaturates
1.7 g
Cholesterol
70 mg
Sodium
690 mg
29%
Carbohydrate
69 g
23%
Fibre
3 g
12%
Sugar
9 g
Protein
34 g
Vitamin A
25%
Vitamin C
10%
Vitamin D
18%
Calcium
40%
Iron
15%

Claims Per Serving

- Source of Fibre
- Excellent Source of Protein
- Excellent Source of Vitamin A
- Source of Vitamin C
- Excellent Source of Calcium
- Good Source of Iron
- Source of omega-3
- Good source of vitamin D

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