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Salmon Fettuccine with Spinach

Rated as 4 out of 5 Stars

"The robust flavors of smoked salmon, sun-dried tomatoes, capers and spinach blend together perfectly with a Parmesan cheese sauce in this creamy pasta dish."
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30 m servings 522 cals
Original recipe yields 6 servings


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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Return pasta to the pot and stir in spinach. The heat from the pasta will wilt the spinach. Cover and keep warm.
  3. Meanwhile, microwave milk and vegetable broth in a 1 quart heat-resistant measuring cup until steamy. Melt butter in a large saucepan. Whisk in flour, then milk mixture and bring to a boil. Whisk in 1 cup of the Parmesan cheese, sun-dried tomatoes, capers and oregano; simmer to blend flavors, 2 to 3 minutes. Turn off heat, cover, and set aside.
  4. Stir smoked salmon into sauce and toss with warm pasta and spinach. Season with salt and pepper to taste. Serve with remaining Parmesan cheese.


Nutrition Facts

Per Serving: 522 calories; 15.7 g fat; 66.6 g carbohydrates; 30.7 g protein; 44 mg cholesterol; 1105 mg sodium. Full nutrition


Read all reviews 3
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I've made this twice now and think it is excellent. I decreased the capers by half the second time and found that to work better for us. We also increased the smoked salmon a little and used s...

I didn't really care for this recipe. It tasted too salty between the smoked salmon and dried tomatoes.

This recipe was very easy to make. I really liked it! YUM!