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Salmon fettuccine

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Recipe Ingredients

  • salt and pepper
  • 2 lemons
  • 1 cup reduced-fat cream
  • 450g thin asparagus, trimmed and cut at an angle into 4cm pieces
  • 500g fresh fettuccine or 450g dried fettuccine
  • 560g skinless, deboned salmon fillet, cut into 4cm chunks
  • 30g Parmesan cheese, finely grated

Recipe Directions

1. Put water on to boil in a medium to large pot. Add 2 teaspoons of salt.

2. Into a small bowl, finely grate 1 tablespoon of lemon peel. Stir in cream. Into another small bowl, squeeze 1 teaspoon of fresh lemon juice. Cut remaining lemon into wedges.

3. lf using fresh pasta, add asparagus to boiling water in pot. Cook for 1 minute, then add fettuccine. Cook for 1 minute less than minimum time on instructions, stirring occasionally. (lf using dried pasta: add pasta to boiling water in pot. Cook for 3 minutes less than minimum time required, stirring occasionally. Add asparagus and cook for 2 minutes.) Reserve 1 cup of pasta cooking water. Transfer asparagus and pasta to colander; leave cooking water in pot.

4. Add salmon to pot. Cook for 4 to 5 minutes or until fish is opaque throughout. Drain carefully; set aside.

5. Add pasta, cream mixture, lemon juice and 1/2 teaspoon each of salt and freshly ground black pepper to same pot. Cook for 1 minute or until pasta is al dente and well coated, stirring. If mixture seems dry, toss with reserved pasta cooking water. Top with Parmesan and salmon. Serve with lemon wedges.

Each Serving:

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