Rating: 4 stars
49 Ratings
  • 5 star values: 16
  • 4 star values: 18
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 1

The red flesh of the salmon contrasts with the dark green pasta to make a gorgeous dish. It is served with a dill flavored white sauce. This recipe makes 3 generous portions or 6 smaller servings.

Recipe Summary

cook:
35 mins
total:
50 mins
prep:
15 mins
Servings:
3
Yield:
3 to 6 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta in boiling, salted water until al dente. Drain. Drain the can of salmon over a 2 cup measure. Add enough milk to make 1 3/4 cups.

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  • Meanwhile, prepare sauce. In a large saute pan, melt butter over medium heat. Add onion and mushrooms; saute until onion is tender. Reduce heat to low, and stir in flour. Remove from heat.

  • Stir into cooked vegetables, the milk mixture and wine. Return pan to heat, and bring to a boil, stirring frequently. Reduce heat, and simmer for 2 minutes. Break salmon into chunks; stir into the sauce. Stir in Parmesan cheese, parsley, and dill. Season with salt and pepper to taste, and heat though. Serve over hot pasta.

Nutrition Facts

817 calories; protein 52.5g; carbohydrates 77.1g; fat 31.3g; cholesterol 135.8mg; sodium 562.1mg. Full Nutrition
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