Salmon and Spinach Fettuccine

Name: Salmon and Spinach Fettuccine
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters butter; 2 Tbsps capers; 1 Tbsp all-purpose flour; 237 milliliters milk; 118 milliliters chopped fresh oregano; 237 milliliters freshly grated Parmesan cheese; 227 grams dry fettuccine pasta; 227 grams smoked salmon, chopped; 237 milliliters chopped fresh spinach; 59 milliliters chopped sun-dried tomatoes

Salmon and Spinach Fettuccine is a pescatarian recipe with 4 servings. One serving contains 557 calories, 31g of protein, and 24g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 40 minutes. A mixture of butter, milk, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Bring a large pot of lightly salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.

Ingredients you will need

Fettuccine

In a medium saucepan over medium heat, melt the butter, and blend with milk.

Ingredients you will need

Butter

Milk

Equipment you will use

Sauce Pan

Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.

Ingredients you will need

Parmesan

All Purpose Flour

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.

Ingredients you will need

Sun Dried Tomatoes

Oregano

Spinach

Butter

Capers

Salmon

Serve over the cooked pasta.

Ingredients you will need

Cooked Pasta

Equipment

Pot

Sauce Pan

Ingredients

Servings:

59milliliters

butter 2Tbsps

capers 1Tbsp

all-purpose flour 237milliliters

milk 118milliliters

chopped fresh oregano 237milliliters

freshly grated Parmesan cheese 227grams

dry fettuccine pasta 227grams

smoked salmon, chopped 237milliliters

chopped fresh spinach 59milliliters

chopped sun-dried tomatoes

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.