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Salmon Fettuccine with Prosciutto, Asparagus and Peas

Great spring time pasta.

2 cans (125 g) Gold Seal Skinless Boneless Sockeye Salmon, drained, broken into chunks
1/4 cup butter
4 oz prosciutto, thinly sliced, cut into 1/4 inch pieces
8 oz crimini (brown Italian) mushrooms, sliced
8 oz asparagus sprigs, cut into 1/2 inch pieces
1 cup frozen sweet peas
1 cup whipping cream
1 pkg (250 g) fettuccine, cooked as per pack instructions
2/3 cup grated fresh Parmesan cheese
1/4 cup chopped chives
  • Chef's Tips

    Try adding some fresh basil or rosemary to the sauce.


    1. Melt butter in a large non-stick fry pan over medium heat, add prosciutto and sauté for 1 minute.
    2. Once prosciutto is sautéed add, mushroom and sauté for 3 minutes until mushroom turn golden brown and then add asparagus.
    3. Add crème and peas and reduce by a third or 5 minutes.
    4. Drain pasta and gently stir in salmon.  Pour sauce over pasta and mix well.
    5. Serve in 6 pasta bowls and garnish with parmesan cheese and chives.
  • YIELD:

    Serves 6


    Prep: 15 mins
    Total: 30 mins

    Nutritional Values
    30 g
    Sat Fat 17 g
    Carbs 43 g
    Protein 27 g
    Fibre 4 g
    Cholesterol 111 mg
    Sodium 405 mg
    Sugar 5 g
    Calcium 190 mg


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