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Salmon Fettuccini with Blue Cheese and Olives

Rated as 3.43 out of 5 Stars

"A quick simple meal that tastes divine. Great when you feel like a real treat and don't want to eat out. It's a little naughty but you can reduce the fat if you want."
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1 h servings 669
Original recipe yields 4 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. Heat olive oil in a large heavy skillet over medium heat. Saute onion and bell pepper until onion is soft and translucent. Add Italian seasoning and kalamata olives. Stir in lemon juice, and cook 10 minutes, or until liquid is reduced. Stir in salmon, sour cream, yogurt and blue cheese. Toss with cooked pasta until evenly coated.

Nutrition Facts

Per Serving: 669 calories; 28.7 61.8 42.8 69 989 Full nutrition

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Read all reviews 4
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I took a small bite after mixing it with the pasta and threw it out. Waste of ingredients I bought especially for this recipe. Terrible.

Got great reviews with the family. A good dish and not a whole lot of work. Be sure to de-bone the canned salmon! (I didn't realize it came with bones.) Feel free to add more of an ingredien...

I made this the other night and the only thing I would suggest is to go for fresh salmon when you make it, and be prepared to use extra Parmesan cheese to keep the sauce from getting too soupy. ...

I did not care for the Blue Cheese on top of Salmon. Also canned salmon is disgusting.