Salmon Fettucine


  • 1 pound salmon fillet
  • Vegetable cooking spray
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons reduced-calorie margarine
  • 3 cloves garlic — minced
  • 2 tablespoons all-purpose flour
  • 2 cups skim milk
  • 3/4 cup grated fresh Parmesan cheese — divided
  • 6 cups hot cooked spinach fettuccine — cooked without salt or fat


Place salmon, skin side down, on a broiler rack coated with cooking spray; place rack on a broiler pan. Sprinkle with pepper. Broil 5-1/2 inches from heat 11 minutes or until salmon flakes easily when tested with a fork. Flake salmon into bite-size pieces; set aside, and keep warm.

Melt margarine in a medium saucepan over medium heat; add garlic, and sauté 1 minute. Add flour; cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Cook an additional 8 minutes or until slightly thickened and bubbly, stirring constantly. Add 1/2 cup plus 2 tablespoons cheese ; stir until cheese melts. Pour over pasta, and toss well. Top with salmon; sprinkle with remaining 2 tablespoons cheese.

Per Serving (excluding unknown items): 506 Calories; 9g Fat (16.4% calories from fat); 33g Protein; 70g Carbohydrate; 2g dietary fiber ; 49mg Cholesterol; 332mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.

This recipe for Fettuccine Alfredo With Salmon serves/makes 6


Remember; When serving customers or guests “Presentation is EVERYTHING!”