Smoked Salmon Fettuccine With Creamy Lemon Sauce

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"From one of our national supermarkets and their free monthly magazine, March 2018."

Original recipe yields 4 servings


  • Serving Size: 1 (401.7 g)
  • Calories 610.9
  • Total Fat - 19.3 g
  • Saturated Fat - 9.9 g
  • Cholesterol - 60.8 mg
  • Sodium - 533.5 mg
  • Total Carbohydrate - 92.8 g
  • Dietary Fiber - 15.1 g
  • Sugars - 3.4 g
  • Protein - 21.9 g
  • Calcium - 131.3 mg
  • Iron - 3.5 mg
  • Vitamin C - 37.8 mg
  • Thiamin - 0.5 mg

Step 1

Cook the pasta in a large saucepan of boiling water following pack directions or until just al dente and add the asparagus, now peas and peas in the last minute of cooking or until the vegetables are a bright green and just tender and then drain the pasta and vegetable well.

Step 2

Meanwhile, heat a large frying pan over medium heat and add the spring onion and cook for 1 minutes or until spring onions softens and tehn add the cream and bring to a simmer and then add the mustard, horseradish and lemon juice and cook, stirring occasionally, for 2 to 3 minutes or until sauce thickens slightly.

Step 3

Add the pasta mixture, salmon and dill to the sauce in the pan and gently toss to combine.

Step 4

Remove from the heat and season with salt and pepper to taste and sprinkle with lemon zest.

Tips & Variations

No special items needed.