Fettuccine tossed in a lower-fat Alfredo sauce is topped with a broiled salmon fillet. A healthier take on traditional fettuccine Alfredo, but every bit as delicious.
4 salmon fillets
1/4 teaspoon black pepper, divided
10 ounces uncooked fettuccine pasta
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 cup fat-free milk
4 tablespoons grated Parmesan cheese, divided
Place salmon, skin side down, on a broiler rack coated with nonstick cooking spray. Sprinkle with 1/8 teaspoon pepper. Broil 6 to 8 inches from the heat for 10 to 12 minutes or until fish flakes easily with a fork. Remove from oven and carefully remove skin from salmon (it should come off easily).
Meanwhile, cook fettuccine according to package directions.
In a small saucepan, cook garlic in butter until tender. Stir in the flour, salt and remaining pepper. Gradually stir in milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 3 tablespoons Parmesan cheese.
Drain fettuccine, toss with cheese sauce, and place on individual serving plates. Place salmon fillets on top. Sprinkle with remaining Parmesan cheese.
jrsygrl
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reviews & comments
June 28, 2016
I LOVE IT!!!!!! I made it for my kids for lunch, and they said "wow mom, how come you didn't make this before?". It surely is a recipe that i will try again.
February 17, 2016
I made this for the guy I was dating (didn't know if he liked salmon or not, but he did). It was quick and easy, but not just another basic pasta-with-meat-sauce. He loved it! I think he thinks I'm a better cook than I really am now.