Total Time
45mins
Prep 15 mins
Cook 30 mins

My dad and I made this last night and though we had to substitute a little bit, it came out superb! We substituted the light cream for milk and we ended up using a teaspoon more of the flour to thicken the sauce.

Ingredients Nutrition

Directions

  1. Cook fettuccini according to package.
  2. Using a skillet, melt the butter over medium heat and saute the mushrooms, zucchini, garlic and onions until they are tender.
  3. Next, stir in the flour.
  4. Add cream and bring to a boil. Cook, stirring, for about 1 minute.
  5. Add the salmon, peas, tomato, salt and pepper. Continue to cook and stir it for approximately 3 minute.
  6. Drain the fettucini and top with the salmon mixture.
Most Helpful

5 5

Very tasty, a great hit with my partner, & washed down with a lovely bottle of Semillon Sauvignon Blanc. Substituted the zucchini with asparagus and the peas with snow peas, which really worked well. Highly recommended.

4 5

DH and I enjoyed this. I used a large can of salmon, yellow crooknecked squash and heavy cream. Next time I think I will add some parmesan cheese. Thanks for a different way to have canned salmon.