Salmon Fettuccine Alfredo
This is a light version of alfredo sauce to compliment the salmon and asparagus.
Serves 3
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 (142 g)
Clover Leaf Flaked Sockeye Salmon, Skin and Bones Removed, drained
1/2 cup (125 mL)
grated Parmesan cheese
Preparation
- 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.
Prepared with
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
