Fettuccine with Salmon

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 cup fat-free, reduced-salt chicken broth
  • ½ cup dry white wine
  • 1 lb. salmon fillets, skinned and cut into ½” pieces
  • 1 Tbsp. vegetable oil
  • 3 small shallots, peeled and minced
  • 1 can (16 oz.) Italian plum tomatoes, drained
  • 2 Tbsp. tomato paste
  • ½ cup evaporated nonfat milk
  • 1 Tbsp. fresh lemon juice
  • ¾ lb. fettuccine, cooked
  • 2 Tbsp. chopped fresh parsley

Directions

  • In a large skillet, combine the stock and wine and bring to a boil over high heat. Reduce to a gentle simmer and add the salmon. Cover and cook until the fish is opaque throughout, about 5 minutes. Remove the fish with a slotted spoon. Set aside on a plate; cover to keep warm. Reserve ½ cup of the cooking liquid.
  • In a large skillet, heat the oil over medium heat. Add the shallots and sauté until soft, about 5 minutes. Add the tomatoes, breaking them up with a wooden spoon. Stir in the tomato paste, milk, lemon juice, and the reserved cooking liquid. Simmer until thickened. Return the fish to the pan and heat through.
  • Transfer the sauce to a warm serving bowl. Add the pasta and parsley and toss gently.

Recipe Information

Serves: 4

Ingredients

  • 1 cup fat-free, reduced-salt chicken broth
  • ½ cup dry white wine
  • 1 lb. salmon fillets, skinned and cut into ½” pieces
  • 1 Tbsp. vegetable oil
  • 3 small shallots, peeled and minced
  • 1 can (16 oz.) Italian plum tomatoes, drained
  • 2 Tbsp. tomato paste
  • ½ cup evaporated nonfat milk
  • 1 Tbsp. fresh lemon juice
  • ¾ lb. fettuccine, cooked
  • 2 Tbsp. chopped fresh parsley

Directions

  • In a large skillet, combine the stock and wine and bring to a boil over high heat. Reduce to a gentle simmer and add the salmon. Cover and cook until the fish is opaque throughout, about 5 minutes. Remove the fish with a slotted spoon. Set aside on a plate; cover to keep warm. Reserve ½ cup of the cooking liquid.
  • In a large skillet, heat the oil over medium heat. Add the shallots and sauté until soft, about 5 minutes. Add the tomatoes, breaking them up with a wooden spoon. Stir in the tomato paste, milk, lemon juice, and the reserved cooking liquid. Simmer until thickened. Return the fish to the pan and heat through.
  • Transfer the sauce to a warm serving bowl. Add the pasta and parsley and toss gently.

Nutrition Information

Nutrition Information
Amount per serving
Calories600
Total Fat11g
Saturated Fat2g
Cholesterol55mg
Sodium420mg
Total Carbohydrate79g
Dietary Fiber7g
Sugars11g
Protein40g