Fettuccine With Smoked Salmon And Asparagus

Total Time
30 minutes
Rating
4(80)
Comments
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Ingredients

Yield:4 servings
  • ½pound medium asparagus
  • 4ounces smoked salmon
  • Salt
  • 1tablespoon unsalted butter
  • 1tablespoon minced shallots
  • 1cup heavy cream
  • Freshly ground black pepper
  • 1teaspoon lemon juice
  • 10ounces fresh green fettuccine noodles
  • 2tablespoons minced fresh dill
  • 2ounces salmon caviar, optional
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

577 calories; 29 grams fat; 17 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 58 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 21 grams protein; 553 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Snap ends off asparagus. Slant-cut spears in 1-inch lengths. Steam until just tender, 3 to 4 minutes. Rinse under cold water, pat dry on paper towels and set aside. Cut salmon in slivers and set aside.

  2. Step 2

    Bring a large pot of salted water to a boil. Melt butter in a large, heavy skillet. Add shallots and sauté over low heat until soft, about 3 minutes. Stir in cream, increase heat and simmer about 5 minutes, until slightly thickened. Add salmon and remove from heat. Season with pepper and lemon juice. Stir in asparagus.

  3. Step 3

    Boil fettuccine 2 to 3 minutes, until just tender. Drain, but allow a bit of moisture to cling to noodles. Transfer to a warm shallow serving dish. Reheat sauce to a simmer, check seasonings, fold in dill and pour over fettuccine. Serve at once, mixing ingredients with pasta as you serve. Top each portion, if desired, with heaping teaspoon of salmon caviar.

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Ratings

4 out of 5
80 user ratings
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Comments

Zest the lemon before you squeeze it. It add more freshness to the dish. Also. Just cook the sliced asparagus with the pasta and drain. Much easier.

Very delicious. Made in winter so used frozen peas instead of asparagus. Added zest of one lemon, next time will add zest of two. Could not taste the lemon juice. Served with Parmesan because family loves cheese but fine with or without it.

This was incredible. The only thing I changed was to half the amount of dill. Sometimes it can be overwhelming. I had picked up local asparagus at the farmers market and wanted to showcase it. Wow! I would agree that this serves 2-3.

Probably this should have gotten 5 stars but I made some substitutions. For me to give a 5 star means I make the recipe exactly . It's winter, Asparagus is 6.99/lb. Heck smoked salmon is 10.99 for 4 oz. I used the 11 dollar salmon . I too used frozen peas instead of the asparagus.. I also used 6 oz of dried fettuccine but made the full amount of the sauce. I also used 2 tsp of dried dill (which I keep in the freezer) and added it when I add the cream. Superb go to recipe

Very delicious. Made in winter so used frozen peas instead of asparagus. Added zest of one lemon, next time will add zest of two. Could not taste the lemon juice. Served with Parmesan because family loves cheese but fine with or without it.

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