How To | Salmon Fettuccine in 30 Minutes

Tender chunks of salmon served on a bed of pasta coated in a creamy white wine sauce! This salmon fettuccine recipe is full of flavors and you can have it ready in 30 minutes; perfect dinner even on a weekday! Make this with any type of pasta and substitute the peas with steamed asparagus or broccoli if desired.


This is also a kid-friendly breakfast. Our son requests this sandwich all the time.


2 pounds salmon

3 tablespoons fresh dill, chopped

Kosher salt and black pepper

4 to 5 garlic cloves, pressed or finely chopped

1 medium shallot, diced

1 tablespoon fresh thyme

2 tablespoons fresh dill

1 cup sweet peas

1 cup half-and-half

1/2 cup white wine

1/2 cup grated Parmesan cheese

1 teaspoon salt

freshly ground black pepper

olive oil

1/2 pound fettuccine or other pasta, cooked to al dente



  1. Prepare the salmon: remove the skin and bones. Cube into large chunks, 1 to 1 1/2-inch pieces, and place into a large bowl. Season generously with kosher salt, freshly ground black pepper and 3 tablespoons fresh dill. Toss to coat the fish evenly.
  2. Preheat a medium fry pan over medium heat and add a few tablespoons of olive oil. Once the pan is hot, add the salmon. Fry on medium heat, turning cubes every 2 minutes until fish is done; 8 to 10 minutes, depending on thickness. Remove salmon from pan and keep warm.
  3. Into the same pan, add the garlic and diced shallot. Keep pan over a low-medium heat and sweat the shallot until translucent, but not browned. Add the fresh thyme and cook for a few minutes. Add the wine and turn heat up to medium; cook to reduce wine in half.
  4. Turn heat back down to low and add half-and-half, Parmesan cheese and season with salt and pepper. Cook, whisking occasionally until cheese is melted. Add the 2 tablespoons fresh dill and peas; cook for another 2 minutes.
  5. Remove sauce from heat and 1/2 pound of prepared pasta; toss to coat evenly. Top with salmon and serve immediately; add 4 to 5 salmon pieces per serving.


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