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Photo of Fettuccine with Salmon and Asparagus by WW

Fettuccine with Salmon and Asparagus

12
8
8
SmartPoints® value per serving
Total Time
28 min
Prep
8 min
Cook
20 min
Serves
2
Difficulty
Easy
This pasta dish serves two for a main meal, but it could also serve four as a light first course. For variety, substitute broccoli for the asparagus.

Ingredients

Uncooked asparagus

8 oz

Olive oil

2 tsp

Garlic clove(s)

3 clove(s), medium, finely chopped

Red pepper flakes

⅛ tsp

Hot water

¼ cup(s)

Table salt

¼ tsp

Uncooked fettucine

4 oz

Uncooked farmed salmon fillet(s) with or without skin

6 oz, skinless

Table salt

⅛ tsp

Fresh lemon juice

1 Tbsp

Instructions

  1. Snap off woody ends of asparagus; cut each stalk crosswise diagonally into 1-inch pieces.
  2. In a large skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; sauté 1 minute. Add asparagus and sauté 2 minutes. Stir in hot water and 1/4 teaspoon salt; cover skillet and cook asparagus 2 minutes or until almost tender. Uncover and cook 1 minute longer. Remove from heat and set aside.
  3. Cook fettuccine according to package instructions. Meanwhile, place salmon in a microwave-safe bowl and sprinkle with lemon juice and 1/8 teaspoon salt. Microwave 2 to 3 minutes or until fish is just cooked through. Separate fillet into bite-size chunks, and mix gently with cooking juices in bowl.
  4. Drain pasta and mix with asparagus in skillet; add salmon with juices, gently toss and serve.

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