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Salmon Fettuccine Alfredo

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Total Time
Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 13, 2022

Alfredo sauce and salmon are a palate-pleasing pair in this creamy pasta toss with crisp veggies. We love the flavors, but you could also fix this with tuna, shrimp or chicken. —Simple & Delicious Test Kitchen

Test Kitchen Approved

Salmon Fettuccine Alfredo

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Yield: 4 servings
Prep: 10 min
Cook: 10 min
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Ingredients

  • 8 ounces uncooked fettuccine
  • 1 medium sweet red pepper, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 jars (15 ounces each) Alfredo sauce
  • 2 cups frozen broccoli florets
  • 2 pouches (6 ounces each) boneless skinless pink salmon
  • 1/2 teaspoon dried basil
Text Ingredients

Directions

  1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute pepper in oil until tender. Add garlic; cook 1 minute longer.
  2. Stir in the Alfredo sauce, broccoli, salmon and basil. Cook, uncovered, over medium heat for 5-7 minutes or until heated through. Drain fettuccine. Add to skillet; toss to coat.

Nutrition Facts

1-1/4 cups: 678 calories, 33g fat (17g saturated fat), 96mg cholesterol, 1329mg sodium, 60g carbohydrate (3g sugars, 5g fiber), 36g protein.
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