Smoked Salmon Alfredo with Peas
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $24.00
- Nutrition
- 680 cal · 42g protein
- quick
- comfort-food
- high-protein
🍳 2 pans + 1 bowl · Picky-eater safe bet: plain noodles
Smoked Salmon Alfredo with Peas is a Italian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $24 in groceries. You'll need 2 pans + 1 bowl, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlic bread (10 min)
Contains: Dairy · Gluten · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 12 oz fettuccine
- 1 jar Alfredo sauce
- 8 oz smoked salmon
- 1½ cups frozen peas
- 1 package baby arugula
- ¼ cup honey mustard dressing
- 2 tbsp unsalted butter
- 1 tbsp salt (for pasta water)
- 1/4 tsp black pepper
Steps
- Bring a large pot of salted water to a boil. Cook the dry fettuccine 10 to 12 minutes until tender, tossing the frozen peas into the pot for the last 2 minutes. Reserve 1/2 cup pasta water, then drain.
- While the pasta cooks, tear the smoked salmon into bite-size pieces. Melt the butter in a large skillet over medium-high and cook the salmon 3 to 4 minutes, stirring once or twice, until the edges turn crisp and browned and the salmon reaches 145°F. Set aside on a plate.
- Lower the heat to medium, pour the Alfredo sauce into the skillet, and warm 2 minutes. Add the drained pasta and peas and toss, adding pasta water a splash at a time until silky. Season with black pepper.
- Toss the arugula with the honey mustard dressing in a bowl.
- Divide the pasta among plates, top with the crispy salmon, and serve the dressed arugula alongside or piled right on top.
- Picky eater tip: serve plain fettuccine with a little Alfredo sauce, and keep the salmon, peas and arugula on the side.
- Make ahead: tear the salmon and store it covered in the fridge up to 1 day. Cook the pasta and sauce fresh.
On the side: Garlic bread (10 min)
1 package frozen garlic bread
- Bake the garlic bread as the package directs, about 10 minutes, until golden.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 50 g
- Fiber
- 6 g
- Sugar
- 4 g
- Fat
- 32 g
- Saturated fat
- 16 g
- Sodium
- 1,240 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop