Inspired by my favorite local Italian restaurant's secret recipe. After some trial and error, I think I have it. Creamy Alfredo sauce and salmon complement each other well. Spinach adds great color.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.

    Advertisement
  • In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.

  • Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

Nutrition Facts

511.9 calories; protein 28.9g 58% DV; carbohydrates 49.4g 16% DV; fat 22.6g 35% DV; cholesterol 66mg 22% DV; sodium 1064.8mg 43% DV. Full Nutrition

Reviews (142)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/21/2004
Loved this recipe! We are cutting back the bad fats from our diets so there were some modifications... all successful: I used 2 Tablespoons butter rather than 4. For milk I used 1% milk... canned non-fat milk would have been good too. For the Parmesan cheese I used the non-fat kind that is sold in a shaker can. I used leftover poached salmon (skin removed) rather than smoked. And I was out of fresh spinach so thawed a box of frozen chopped spinach and used it. This tasted so rich with a wonderful blend of flavors. It is easy to eat low fat foods when they taste this great! Thanks for sharing the recipe Shane. Read More
(85)

Most helpful critical review

Rating: 1 stars
02/16/2010
I made this exactly according to the instructions. I am surprised that no one else said anything about the consistency of the sauce. Because it uses flour/milk instead of cream it comes out the thickness and color of roux (and has flour lumps unless you sift it). I tasted it while cooking and it tasted like nothing; and that was after I added garlic to it. So I added salt. Of course after this it only tasted like salt. After I added all of the other ingredients the dish didn't look appetizing at all. Read More
(6)
193 Ratings
  • 5 star values: 110
  • 4 star values: 55
  • 3 star values: 18
  • 2 star values: 7
  • 1 star values: 3
Rating: 5 stars
01/21/2004
Loved this recipe! We are cutting back the bad fats from our diets so there were some modifications... all successful: I used 2 Tablespoons butter rather than 4. For milk I used 1% milk... canned non-fat milk would have been good too. For the Parmesan cheese I used the non-fat kind that is sold in a shaker can. I used leftover poached salmon (skin removed) rather than smoked. And I was out of fresh spinach so thawed a box of frozen chopped spinach and used it. This tasted so rich with a wonderful blend of flavors. It is easy to eat low fat foods when they taste this great! Thanks for sharing the recipe Shane. Read More
(85)
Rating: 4 stars
01/29/2007
Good recipe. I'll make this again. I took the suggestion from another poster and added a little cream cheese. I only had skim milk and the sauce wouldn't have been creamy without it. I also used freshly grated parmesan; I wouldn't used the canned stuff. Used about 1 tsp of dried oregano since I didn't have fresh oregano on hand. Baked salmon in the oven rather than using smoked salmon (seasoned with a little olive oil and italian seasoning). Also added some toasted almond slivers (very nice addition!). I would have preferred pine nuts but did not have any. Otherwise followed the recipe and we were pleased. My husband doesn't like fish so I put very little salmon in his bowl. He actually added more fish! I couldn't believe it. Read More
(45)
Rating: 5 stars
12/04/2003
This recipe really does taste like something you would order at a good restaurant. It was very easy to make. The only thing I would change is to maybe add a little white wine to the sauce. The blend of oregano capers & smoked salmon was wonderful. I used fresh oregano from my herb garden & it was perfect. I also used bow tie pasta instead of fettuccine. It was very pretty & would be great to serve to company with a salad & crescent rolls. Read More
(38)
Advertisement
Rating: 4 stars
05/19/2008
I'm so excited to share my experience about this great recipe! I've made it at least 4 times and it only gets better everytime I make it! -Used some of the modifications sugg. by another fan of this recipe and with some of my own little changes it is now a perfection! I saute the fresh spinach with some garlic and olive oil along with the sundried tomatoes and italian spices then once that's cooked just enough I add it to the white sauce. I even used the baby size shrimps instead of the salmon a couple of times and it was super! Read More
(26)
Rating: 5 stars
06/05/2008
I tried this last night making a few changes acording to what I had in the cupboards used fresh fettucine bit of wine and cream cheese (like the other reviews suggested)I found that the sauce was really thick so I let it down with white wine which added to the flavour! Also I started off by lightly frying a finely chopped small onion & garlic in some of the sundried tomato oil. I must agree the end result is as good as a restaurant dish! Will definately be making this one again it is fast simple and tastes great! Read More
(22)
Rating: 4 stars
03/13/2006
I'm giving this 4 stars because it had really good flavor although I wish it would have specified that you have to simmer the sauce for a LONG time to get the right consistency. Mine was kind of gritty but now I know for next time! I used italian seasoning instead of oregano and diced tomatoes instead of sun-dried. No capers. Read More
(18)
Advertisement
Rating: 5 stars
08/04/2005
I treked this recipe alot after reading reviews and its a keeper for sure! I used leftover grilled salmon -left out capers -added several cloves of minced garlic - few slices of mushrooms - used 2 tsp oregano -1/4 tsp of red pepper flakes and added about 1/4 cup white wine and squirted fresh lemon juice over it --wow its so good!! - its really a fancy dish! I would like to try the smoked salmon version with capers -probably has alot of different flavor -I really think this dish needs garlic! thanks for sharing this recipe--I will be making it again for sure. Read More
(16)
Rating: 5 stars
11/19/2006
Excellent recipe! Great way to use left over salmon steaks. I recommend subsituting cream cheese instead of butter- this is a restaraunt quality recipe. Read More
(10)
Rating: 4 stars
07/27/2010
This recipe is excellent. I didn't have capers or sundried tomatoes, but added sauteed mushrooms and garlic, delicious. For the poster who said it took too long for sauce to thicken, add the flour to the melted butter to make roux, and then slowly add the milk. It thickens up pretty quick that way. At first I thought the sauce wouldn't be rich enough using milk instead of cream, but I was wrong. The sauce was probably the best alfredo sauce I've ever had. Read More
(7)
Rating: 1 stars
02/16/2010
I made this exactly according to the instructions. I am surprised that no one else said anything about the consistency of the sauce. Because it uses flour/milk instead of cream it comes out the thickness and color of roux (and has flour lumps unless you sift it). I tasted it while cooking and it tasted like nothing; and that was after I added garlic to it. So I added salt. Of course after this it only tasted like salt. After I added all of the other ingredients the dish didn't look appetizing at all. Read More
(6)