Fettuccine with Salmon and Snap Peas
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 587 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 68 milligrams
- Sodium
- 408 milligrams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 3 grams
- Protein
- 31 grams
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
Kosher salt
12 ounces fettuccine
8 ounces snap peas, strings removed, cut into thirds
4 tablespoons unsalted butter
1 shallot, thinly sliced
1 12-ounce skinless wild salmon fillet, cut into 2-inch pieces
Freshly ground pepper
1/4 cup chopped mixed herbs (such as dill, parsley and/or chives)
Juice of 1/2 lemon
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain.
- Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the salmon; season with 3/4 teaspoon salt and a few grinds of pepper. Cook, turning once, until the salmon is just cooked through, about 3 minutes. Transfer to a plate.
- Add the pasta and snap peas to the skillet along with 1/2 cup of the reserved pasta cooking water, the remaining 2 tablespoons butter, the herbs and lemon juice. Cook, tossing and adding more of the reserved cooking water if necessary, until the pasta is coated, about 1 more minute. Season with salt and pepper. Top with the salmon.