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Fettucini with Salmon and Asparagus

June 8, 2015

Always make extra salmon and asparagus and you will be happy.


Fettucine with Salmon and Asparagus


  • Poached Salmon (2 fillets; leftovers, cut up) *
  • 1 lb. Asparagus (sauteed, cut up)
  • 1 Stick Unsalted Butter
  • 3/4 C. Heavy Cream (add more if necessary)
  • 1/2 C. plus Parmesan Cheese (grated)
  • 1 lb. Fettuccine
  • Additional Parmesan Cheese (for garnish)
  • Parsley (for garnish) optional

* Poached Salmon Fillets


  1. Cut up the leftover salmon and set aside
  2. Blanch the asparagus, cool, cut up and set aside
  3. In the same pan melt the butter and add the cream and heat slowly
  4. Add the Parmesan Cheese and combine completely
  5. Bring water to a boil and cook pasta al dente
  6. Add the salmon and asparagus to the cream mixture and combine
  7. Strain the pasta (reserve a small amount of water for tossing)
  8. Add pasta to the cream mixture and toss, heat slowly
  9. Plate the pasta on a warmed plate and add parsley garnish
  10. Pass additional cheese at the table




Serves: 4

Recipe adapted from:

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