Total Time
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


  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

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.

Andyru October 02, 2012

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.

Deb G June 10, 2007

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