Fettuccine With Salmon And Mushrooms
Creamy salmon and mushroom fettuccine combines tender pasta with a rich, flavorful sauce, perfect for a comforting yet elegant meal suitable for any seafood lover.
Ingredients
- 9 oz. fresh or 12 oz. dried fettuccine
- 1 tsp. olive oil ⓘ
- 2 green onions, minced ⓘ
- 4 oz. fresh mushrooms, sliced ⓘ
- 1 large garlic clove, crushed ⓘ
- 1 tsp. flour ⓘ
- 13 oz. can evaporated skim milk ⓘ
- 1 1/2 oz. reduced-calorie cream cheese ⓘ
- 1/8 tsp. white pepper ⓘ
- 7.5 oz. can red salmon, drained, juice reserved ⓘ
- 2 Tbsp. fresh parsley, minced ⓘ
- lemon wedges (optional) ⓘ
Instructions
- Place a large kettle of salted water over high heat to boil. Cook the fettuccine according to package directions.
- Fresh pasta should cook about 2 minutes; dried pasta should cook about 9 minutes. Drain and set aside.
- In a nonstick skillet, heat olive oil and add minced green onions and sliced mushrooms.
- Cook over medium heat for 5 minutes until onions are tender and lightly browned.
- Add crushed garlic and flour; stir to coat vegetables and cook for 1 minute.
- Gradually add evaporated skim milk, stirring until the sauce begins to simmer and thicken.
- Add the juice from the canned salmon and the reduced-calorie cream cheese; stir until the cheese melts.
- Stir in the canned salmon and minced parsley.
- Heat for 2 minutes longer to incorporate flavors.
- Divide the cooked pasta into 4 portions and top each with an equal amount of sauce.
- Serve warm, optionally with lemon wedges and a green salad or vegetables.
Tips & Substitutions
For a lighter version, consider substituting half of the cream cheese with Greek yogurt. If you prefer a different pasta, linguine can be a great alternative. To enhance the flavor, add a splash of white wine after sautéing the vegetables. Always taste and adjust the seasoning, especially with the white pepper, to suit your preference.
Serving Suggestions
This fettuccine dish pairs beautifully with a crisp green salad or steamed vegetables for a balanced meal. For a heartier option, serve with crusty bread or garlic bread. Consider complementing the meal with a glass of white wine, which enhances the salmon flavors. For more delightful seafood recipes, browse through our Italian recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of milk to loosen the sauce if it thickens. Alternatively, microwave in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Fettuccine With Salmon And Mushrooms contains roughly 375 calories, with 27g protein, 56g carbohydrates, and 10g fat. It is an excellent source of vitamin C (98% of the Daily Value), iron (76% of the Daily Value), and dietary fiber (59% of the Daily Value), and a good source of vitamin A. At about 375 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon instead of canned?
Yes, you can use frozen salmon. Just ensure it's fully thawed and cooked before adding it to the sauce. This will provide a fresh taste and texture to the dish, similar to what you'd find in Scampi Alla 'Fireman Chef'.
What can I substitute for the evaporated skim milk?
If you don't have evaporated skim milk, you can use regular milk or a non-dairy alternative like almond or oat milk. Just keep in mind that the sauce may be slightly less creamy, so consider adding a little cornstarch to thicken it if needed.
How can I make this dish spicier?
To add some heat, incorporate red pepper flakes or a dash of hot sauce when sautéing the vegetables. This will bring a vibrant kick to the dish without overpowering the delicate flavors of the salmon and mushrooms.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).