Salmon Fettuccine Alfredo

Prep Time15 min
cook Time 8 min
Time to Table23 min

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


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 (142 g) Clover Leaf Flaked Sockeye Salmon, Skin and Bones Removed, drained
1/2 cup (125 mL) grated Parmesan cheese


  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.

If asparagus is not in season, substitute broccoli florets.


per serving
% Daily
Fat19 g29%
Saturated Fat8 g
Trans0.1 g
Saturated + Trans41%
Omega-3 Polyunsaturates1.7 g
Cholesterol70 mg
Sodium690 mg29%
Carbohydrate69 g23%
Fibre3 g12%
Sugar9 g
Protein34 g
Vitamin A25%
Vitamin C10%
Vitamin D18%

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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