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
Prep Time
Less than 20 min
Serving Size
4
Additional Product Options
You can also use:
Atlantic Salmon Seasoned Grill
Drink Pairings
Chablis
Fizzy Gin and Tonic
IPA
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