Tuscan Salmon Fettuccine Alfredo

Preparation Instructions

COOK PASTA: Cook fettuccine in salted boiling water according to package directions. Reserve 1/4 cup cooking liquid and drain pasta.

COOK FISH: Cook Morey's Wild Salmon Seasoned Grill Fillets according to package directions using the baking method.

COOK SAUCE: In large skillet set over medium heat, melt butter. Add shallots and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until shallots are softened and mixture is fragrant. Add sun-dried tomatoes and cook, stirring occasionally, for 2 to 3 minutes or until tomatoes have softened slightly. Pour in cream, bring to a simmer, and cook, stirring occasionally, for 8 to 10 minutes or until starting to thicken. Stir in spinach, 1/2 cup cheese, and lemon juice. Season with salt and pepper.

Toss in cooked pasta and reserved cooking liquid. Cook for 2 to 3 minutes or until liquid has thickened and pasta is well coated.

TO SERVE: Divide fettuccine alfredo evenly among 4 serving plates. Top with salmon fillet. Sprinkle with remaining cheese, parsley and lemon slice.

PRO TIP: If desired, add a splash of dry white wine to the sauce! Pour in wine after sautéeing shallots and garlic and cook, stirring, until reduced. Proceed with the recipe.

Ingredients

• 4 Morey's Wild Salmon Seasoned Grill Fillets
• 12 oz dried fettuccine pasta
• 2 Tbsp. butter
• 2 shallots, minced
• 4 cloves garlic, minced
• 1/4 cup chopped drained oil-packed sun-dried tomatoes
• 1 cup heavy cream
• 4 cups packed trimmed spinach
• 3/4 cup grated Parmesan cheese, divided
• 2 Tbsp. freshly squeezed lemon juice
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. finely chopped fresh parsley
• 4 lemon wheels