Ingredients
4
4 servings
- •2 tablespoons butter
- •10 ounces salmon, cut into thin strips
- •1 leek, sliced
- •1 red onion, thinly sliced
- •1 clove garlic, crushed
- •0.75 cup light cream
- •0.75 cup sour cream
- •0.5 tablespoon cornstarch
- •2 tablespoons lemon zest
- •0.5 teaspoon ground black pepper
- •0.5 teaspoon paprika
- •8 ounces dry fettuccine noodles
- •0.25 cup grated Parmesan cheese
Instructions
- Melt butter in a large skillet over medium heat. Add the salmon, leek, onion, and garlic, and fry until fragrant, about 2 minutes. In a medium bowl, mix together the cream, sour cream, and cornstarch; stir into the skillet. Stir in the lemon zest, pepper, and paprika. Cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain, and toss with the salmon sauce. Top with Parmesan cheese to serve.
Nutritional Facts
Per 4 servings
- Calories: 529
- Carbohydrate: 51g
- Fat: 24g
- Fiber: 3g
- Protein: 27g
- Sugar: 4g
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