Total Time
23mins
Prep 8 mins
Cook 15 mins

This is a real good way to use leftover salmon. The creamy sauce compliments the salmon beautifully.

Ingredients Nutrition

Directions

  1. Cook fettuccini according to package directions.
  2. In lg skillet, saute mushrooms, zucchini and onions in butter until crisp tender.
  3. Stir in flour.
  4. Add cream; bring to a boil.
  5. Cook and stir 1 minute.
  6. Add salmon, peas, tomato, parsley, and seasonings.
  7. Cook and stir for 3 minutes.
  8. Drain fettuccini; top with salmon mixture.
Most Helpful

5 5

Hi, Inez. I made this last night. I had some grilled salmon left over, and some cooked fettucine noodles in a ziploc. I started looking for something to do with it and came up with this recipe. It was just the thing I was looking for! Very good. (I left out the peas, though. PTOOEY!)

4 5

I didn't follow the directions completely because i didn't have everything, but used this as a guideline for making a salmon pasta dish and using what i had on hand. It worked great.

5 5

Hi! This was fantastic. I made this last night for dinner. It was cold out, and this was great comfort food. I baked the salmon with the mushrooms, onion and zucchini for about 15 min @ 400 (wrapped in foil with the butter), instead of saute them together. I just prefer fish baked. While the pasta cooked and the other was in the oven, I made the sauce on the stove. When I took the salmon and vegies out of the oven, I combined them with everything else in the sauce pot. You can't tell, but there is diced tomato in there. This was so delicious! This was made just for one serving, and it went in my Pasta Pasta cookbook. Thank you for the great dinner!