Prep 10 mins
Cook 30 mins
A dish with a helpful shortcut, and easy too! Serve this yummy dish with a fresh green salad and some crunchy bread to scoop up the "homemade" sauce. The fish, pasta and sauce all finished at the same time and I literally spent 30 minutes from start to finish to make this meal as the prep time overlaps with the cooking time.
- 340.19 g cheese tortellini
- 295.73 ml alfredo sauce (low fat is OK)
- 14.79 ml fresh dill, chopped
- 29.58 ml green onions, thinly sliced
- 4.92 ml olive oil
- 113.39 g salmon fillets, skinless
- salt and pepper
- 236.59 ml mozzarella cheese, grated (low fat is OK)
- Preheat oven to 400°F.
- Boil salted water in a large pot. Add pasta when water is boiling and cook until just done, about 5 minutes.
- Meanwhile, pour alfredo sauce in a medium saucepan and heat to medium. Add dill and green onions and salt and pepper to taste; let heat through but do NOT boil.
- In small frying pan, heat olive oil and add fish. Cook through, approximately 3 minutes on each side. Cut up and salt and pepper to taste.
- When tortellini is done, add to sauce in saucepan. Gently stir in salmon. Add half the mozzarella. Pour into casserole dish sprayed with nonstick spray and sprinkle remaining cheese on top.
- Bake in oven for 15 minutes or until lightly browned.
Oh yeah, 5 stars all the way. Everyone in my family loved this dish. At first, I was skeptical that there was enough green onion to make a difference, but boy even that little bit made a difference. But I didn't really taste any of the dill, so I don't know if it contributed much flavor to the dish, at least not that I noticed. So I wouldn't worry if I were out of fresh dill, because I think it would be just fine without it. I used 4 ounces of salmon fillet as the recipe specifies, but I also added a little bit of smoked salmon, too. Boy, was that a great addition. But even without the smoked salmon, it was positively delicious. I will definitely make this dish again, and probably often.