Photo of Creamy salmon and spinach fettuccine by WW

Creamy salmon and spinach fettuccine

SmartPoints® value per serving
Total Time
26 min
20 min
6 min
Low-fat yogurt is the secret to keeping this pasta sauce rich and creamy, but healthier without all that fat. In less than 30 minutes this decadent pasta dish is on the dinner table so don't be rushed while cooking the yogurt and flour mixture. Allowing the flour to thicken that mixture will make the perfect sauce consistency. This recipe uses canned salmon to shortcut roasting your own filled and shredding it into the pasta. If you do have a leftover piece of salmon this dish has your name all over it. The cool cucumbers and bright dill flavor will have you add this to your regular menu rotation.


plain lowfat yogurt

1½ cup(s)

all-purpose flour

1 Tbsp

dried dill weed

1 tsp, or 1 tbsp fresh dill

fresh lemon juice

1 Tbsp

store-bought horseradish

2 tsp

table salt

½ tsp

black pepper

¼ tsp


1 large, unpeeled, chopped

canned salmon

6 oz, skinless and boneless, drained and flaked

uncooked fettucine

8 oz, spinach-flavored, cooked and kept hot


  1. In a large saucepan, mix yogurt and flour together. Stir in dill weed, lemon juice, horseradish, salt and pepper.
  2. Cook over low heat, stirring constantly, until hot (don't boil), about 2 to 3 minutes. Stir in cucumber and salmon, cook until hot, about 2 minutes more.
  3. Serve over fettuccine. Yields about 1 cup pasta and 1/2 cup sauce per serving.

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