Photo of Fettuccine with salmon and asparagus by WW

Fettuccine with salmon and asparagus

Points® value
Total Time
28 min
8 min
20 min
Salmon stars in this ultra light pasta dish, that is sauced only with the fish's lemony cooking juices and a quick skillet sauté of asparagus, garlic and feisty red pepper flakes. Simplicity is the secret here - the salmon stays moist thanks to its few minutes in the microwave, and the asparagus is ready in 5 minutes! Put them together, add the fettucine, and you've got an elegant dinner in literally mere minutes. This recipe serves two as a main dish, and is great with an equally simple side salad of sliced cucumbers seasoned with dill. For variety, you could substitute broccoli or broccolini for the asparagus. It'll still be ready in no time. For a slightly richer dish, sprinkle the pasta with crumbled feta.



8 oz

Olive oil

2 tsp(s)


3 clove(s), large, finely chopped

Red pepper flakes


Hot water

¼ cup(s)

Table salt

¼ tsp(s)

Table salt


Uncooked fettucine

4 oz

Uncooked farmed salmon fillet with or without skin

6 oz, skinless

Fresh lemon juice

1 tbsp(s)


  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.