Salmon Fettuccine

  • Yield: 6 servings


1 (16-ounce) package fettuccine or linguine pasta
1pound fresh salmon steaks, skinned, boned, and cut into 1/2-inch slices
1bunch green onions, chopped
1cup coarsely chopped tomatoes
1/2cup dry white wine
1/2cup bottled clam juice
1tablespoon dried tarragon
4ounces fat-free cream cheese
4ounces thinly sliced smoked salmon, cut into 2-inch strips
Salt and pepper
2tablespoons chopped parsley


  1. Cook pasta according to package directions, omitting any oil and salt.  Drain; set aside.
  2. In a large skillet coated with nonstick cooking spray, cook fresh salmon over medium high heat, tossing until it begins to turn opaque, about 30 seconds.  Remove fish with a slotted spoon; set aside.  Add green onions, tomato, wine and clam juice to skillet.  Bring to a boil over a high heat until mixture is slightly thickened, about 5 minutes.  Stir in tarragon and cream cheese, and continue cooking until sauce thickens slightly, about 2 minutes.  Return salmon to pan along with any accumulated juices.  Stir quickly.  As soon as it is heated through, remove from heat and stir in smoked salmon.  Season with salt and pepper.  Pour over hot pasta.  Sprinkle with parsley and serve immediately.

Nutritional Info *per serving

  • Calories 433
  • Fat 4.9g
  • Saturated Fat .8g
  • Cholesterol 44mg
  • Sodium 430mg
  • Carbohydrate 61.3g
  • Protein 32.3g