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.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 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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Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2005
I gotta tell you this was great and pretty quick. The directions are fine and I've got to appreciate someone who doesn't feel the need to be long-winded. (ahem) that being said I'll tell you the changes I made to it just because I had the richer stuff available. I broiled my fresh salmon with minimal seasoning lemon-lime pepper and garlic powder olive oil. I made the roux as suggested with onions and mushrooms in pan it worked fine because there wasn't a liquid in there yet. Once the flour was toasted up pretty well I used a cup of half & half and the rest of the liquid was made up with pasta water. I added a few shakes of the lemon-lime pepper to the sauce as well. A little white wine as suggested and a handful of frozen peas as suggested by someone else and it was done. I tossed the pasta in the sauce and served the salmon on top. I saved all the garnish since it was just myself and young daughter eating and it was delish!! I will definitely make again. Read More
(20)

Most helpful critical review

Rating: 3 stars
02/02/2004
I agree that the recipe is inartfully worded, but I think this can be a great recipe, and I like the green-pink contrast notion. However, I would suggest saute-ing the mushrooms, onions and vegetables first, setting them aside and making the sauce in its own pan by melting the butter and slowly adding flour over low heat and then gradually adding the milk, stirring well -- this is just a simple white sauce, after all. Then add the dill and the veggies and any other stuff listed for the sauce. This keeps it from being a gloppy mess. I must say, though, if you really want something great use FRESH salmon. Put a square of fresh tender oven-baked salmon (cook with minced garlic spread over the fish and a drizzle of olive oil) over the noodles, pour over a generous amount of the sauce with the veggies and stuff. Then you just pull apart the fish to eat with the noodles, slightly stirring as you eat. YUM!! Another fantastic dish can be made by making a basic cream sauce (like the white sauce but use cream), no dill, no other veggies, and then add SMOKED salmon strips, rock shrimp, and RAW red onions. Delicioso!! This dish I had at Scomo's in San Francisco, and I was in heaven!! My only regret was that I was staying at a hotel without a fridge and couldn't take the substantial amount of leftovers with me!!!! SOOOOOO GOOOOOD!!!!! Read More
(42)
50 Ratings
  • 5 star values: 16
  • 4 star values: 19
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 1
Rating: 3 stars
02/02/2004
I agree that the recipe is inartfully worded, but I think this can be a great recipe, and I like the green-pink contrast notion. However, I would suggest saute-ing the mushrooms, onions and vegetables first, setting them aside and making the sauce in its own pan by melting the butter and slowly adding flour over low heat and then gradually adding the milk, stirring well -- this is just a simple white sauce, after all. Then add the dill and the veggies and any other stuff listed for the sauce. This keeps it from being a gloppy mess. I must say, though, if you really want something great use FRESH salmon. Put a square of fresh tender oven-baked salmon (cook with minced garlic spread over the fish and a drizzle of olive oil) over the noodles, pour over a generous amount of the sauce with the veggies and stuff. Then you just pull apart the fish to eat with the noodles, slightly stirring as you eat. YUM!! Another fantastic dish can be made by making a basic cream sauce (like the white sauce but use cream), no dill, no other veggies, and then add SMOKED salmon strips, rock shrimp, and RAW red onions. Delicioso!! This dish I had at Scomo's in San Francisco, and I was in heaven!! My only regret was that I was staying at a hotel without a fridge and couldn't take the substantial amount of leftovers with me!!!! SOOOOOO GOOOOOD!!!!! Read More
(42)
Rating: 5 stars
01/28/2005
I gotta tell you this was great and pretty quick. The directions are fine and I've got to appreciate someone who doesn't feel the need to be long-winded. (ahem) that being said I'll tell you the changes I made to it just because I had the richer stuff available. I broiled my fresh salmon with minimal seasoning lemon-lime pepper and garlic powder olive oil. I made the roux as suggested with onions and mushrooms in pan it worked fine because there wasn't a liquid in there yet. Once the flour was toasted up pretty well I used a cup of half & half and the rest of the liquid was made up with pasta water. I added a few shakes of the lemon-lime pepper to the sauce as well. A little white wine as suggested and a handful of frozen peas as suggested by someone else and it was done. I tossed the pasta in the sauce and served the salmon on top. I saved all the garnish since it was just myself and young daughter eating and it was delish!! I will definitely make again. Read More
(20)
Rating: 1 stars
09/11/2003
This recipe doesn't work. Something is wrong. You can't saute onions mushrooms flour and a little bit of butter. And there's no way it's going to make a sauce. Read More
(18)
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Rating: 5 stars
06/27/2006
This was fast & simple. I did change parts to make it faster. I used cream of mushroom soup with 1/2 a can of milk in place of fresh mushrooms and flour mixture. I didn't have the spinach fetticini so I just used regular pasta. Added garlic & red peppers and it was really quick & yummy. Read More
(13)
Rating: 5 stars
03/14/2004
If you understand the fundamentals of a roux, this dish will turn out gorgeous. Fresh salmon baked with butter and lemons sends this dish over the top. Add the remaining lemon and butter to the sauce (when you add the milk). Heavenly! Read More
(8)
Rating: 5 stars
05/08/2005
Really delicious! We added crushed garlic to the sauteed veggies substituted soy milk for the milk and olive oil for the butter skipped the white wine and added 10 oz of spinach and a dash of paprika. It was great... and sustentacular! Read More
(7)
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Rating: 5 stars
04/09/2004
I added the lemon pepper and some fresh garlic as suggested. I also added about 10 oz of frozen peas and carrots when sauteing the onion. We all really liked this and my four-year old ate it plain on the side. Thanks! Read More
(7)
Rating: 3 stars
09/07/2010
This was pretty bland. I even thought I did things to liven it up a bit. I used fresh salmon (a pound) and added green peppers sweet sherry instead of the white wine and fresh basil. I'm considering mixing in some garlic and more fresh herbs just to make the leftovers more exciting. Not that it was bad by any means just mediocre. Sorry Christy. Read More
(6)
Rating: 4 stars
12/28/2003
WOW! REALLY good although I tweaked it a bit. I added a little bit of lemon pepper to the sauce and cut the salmon into very small chunks and cooked the sauce on low with the salmon in it. The sauce was very thick and creamy and the salmon wasnt all chunky (I dont like it like that). I used multi-colour fusilli instead of the green fettucini. I also substituted water for the white wine as I didnt have any. Will definatlely make again! Thanks for sharing! Read More
(5)
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