Lemony Salmon Fettuccine Recipes

Steps:

• Preheat the oven to 390 degrees F (200 degrees C).
• Lightly salt and pepper salmon fillet on both sides, and place in a 2-quart baking dish. Squeeze 1 lemon half over the salmon, then sprinkle with minced garlic and 1/2 of the butter pieces.
• Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• When salmon is cooked, break apart into large chunks (it will break apart a little further when you toss it with the pasta.)
• Add cooked pasta to the baking dish with the salmon. Drizzle pasta and salmon with olive oil, and add remaining butter pieces. Zest the remaining lemon half and add to the pasta, then squeeze juice from the zested lemon into the pasta as well. Add parsley, salt, and pepper.
• Toss everything gently until pasta is well coated in the pan juices and everything you have added in, and salmon is evenly distributed amongst the pasta. Taste and adjust seasonings if necessary. Add a touch more butter or oil if needed, if your pasta is too dry.

Steps:

• Preheat oven to 350°. In a large bowl, combine first 9 ingredients. Fill 8 greased muffin cups with 1/4 cup salmon mixture. Bake 45 minutes or until browned. , Meanwhile, melt butter in a saucepan; stir in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice, salt and cayenne. Serve with patties.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook 7 minutes, stirring often. Add peas; boil 5 to 6 minutes until pasta is firm-tender and peas are done.
• Meanwhile, stir Alfredo sauce in a medium saucepan over medium-low heat 3 minutes, or until simmering. Add salmon and, stirring gently with a rubber spatula, simmer 1 to 2 minutes until fish is opaque. Cover; remove from heat.
• Remove 1/2 cup cooking water from pot. Drain pasta and peas; return to pot. Add sauce, reserved cooking water, dill and lemon zest. Gently turn with a rubber spatula to mix and coat.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium heat. Add onion to melted butter mixture and saute until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Add salmon and cook until heated through, about 3 minutes.
• Drain pasta and add to the skillet. Stir in parsley and lemon zest. Add lemon juice and season with salt and pepper. Add remaining oil and butter and mix until glossy.

Steps:

• Melt butter in a saucepan over medium heat. Stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from heat, and stir in lemon juice, salt, and cayenne pepper.

Steps:

• Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute onion in butter until tender. Add the tomato, lemon juice, parsley, lemon zest and salt; cook and stir until heated through., Drain fettuccine; add to skillet. Stir in salmon and heat through. Sprinkle with pine nuts.

Steps:

• Prepare the fettuccine using the package directions, omitting the salt and oil. Stir in the asparagus for the last 4 minutes of the cooking time. Drain well in a colander.
• Meanwhile, in a medium saucepan, whisk together the milk, cream cheese, and sour cream. Cook over low heat for 3 to 4 minutes, or until the cream cheese is melted and the mixture is smooth, whisking frequently.
• Stir in the salmon, 1/4 cup Parmesan, lemon juice, and pepper. Cook for 2 to 3 minutes, or until hot, stirring occasionally.
• In a large bowl, stir together the pasta and salmon mixture. Sprinkle with the remaining 1 tablespoon Parmesan, then with the parsley.
• Cook's Tip
• For a change of pace, replace the asparagus with other fresh or frozen vegetables, adding them during the last 3 to 5 minutes of boiling time for the pasta. If you have some leftover vegetables that would go well with the salmon and pasta combo, you could heat them to add instead.
• nutrition information
• (Per Serving)
• Calories: 340
• Total Fat: 9.0g
• Saturated: 4.0g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 2.5g
• Cholesterol: 80mg
• Sodium: 517mg
• Carbohydrates: 37g
• Fiber: 6g
• Sugars: 7g
• Protein: 29g
• Dietary Exchanges
• 2 1/2 Starch
• 3 Lean Meat

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large saucepan and cook the garlic for 1-2 mins until softened. Add the spinach and continue to cook until just wilted. Stir through the cream cheese, lemon zest juice and, and some black pepper.
• Drain the pasta but reserve a few spoonfuls of the cooking water. Add the salmon, basil and pasta to the sauce, along with the cooking water to loosen it a little. Toss together and season with more pepper, to taste, before serving.