Salmon With Creamy Alfredo Sauce

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  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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1 Tbsp. olive oil

1 cup chopped sweet onion

2 Tbsp. lemon juice

1 jar Bertolli® Alfredo Sauce

1 cup frozen green peas, partially thawed

8 ounces vermicelli or spaghetti, cooked and drained

4 salmon or halibut fillets (about 1lb)


  1. Season salmon, if desired, with salt and ground black pepper. Broil or grill until salmon is done. Meanwhile, heat olive oil over medium-high heat in 12-inch nonstick skillet and cook onion 5 minutes or until softened. Stir in lemon juice and bring to a boil. Stir in Sauce, peas and parsley and simmer 5 minutes. To serve, arrange salmon over hot vermicelli and top with sauce. Garnish, if desired, with additional chopped fresh parsley and finely grated lemon peel.;