Wasabi Salmon & Asian Slaw
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Salmon Fettuccine Alfredo
Serves3
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.
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USED IN THIS RECIPE
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 (142 g) Clover Leaf Flaked Sockeye Salmon, Skin and Bones Removed, drained
1/2 cup (125 mL) grated Parmesan cheese
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Cook fettuccine according to package directions; drain.
- Meanwhile, in covered skillet over medium heat, cook asparagus, garlic and water 2-3 minutes or until asparagus is just tender.
- 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.
- 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 |
