Recipe: Fettuccine and Salmon Marinara

Recipe: Fettuccine and Salmon Marinara

This satisfying and flavorful dish is full of healthy ingredients, including salmon, wheat fettuccine, olive oil and marinara sauce. Use red pepper flakes if you prefer a little spice.


3/4 lb. skinless salmon fillet
1/2 lb. whole wheat fettuccine
1/4 cup chopped fresh flat-leaf parsley

Marinara sauce:

1 teaspoon extra virgin olive oil
3 garlic cloves, minced
1 tablespoon anchovy paste
1/4 cup dry white wine
1, 14.5 ounce can no-salt-added diced tomatoes with juice
1/8 teaspoon crushed red pepper flakes, optional
2 scallions, white parts and 3 inches of the green, finely chopped


  1. Cut the salmon into 1-inch cubes and set aside.
  2. Cook the pasta according to package directions.
  3. While the pasta is cooking, heat the oil in a large non-stick skillet.
  4. Add the garlic and anchovy paste, and sauté for 2 minutes over medium heat.
  5. Stir in the wine, tomatoes and pepper flakes, if using. Simmer for 5 minutes.
  6. Add the scallions and salmon. Cover the skillet and poach for 2 minutes.
  7. Uncover and stir, making sure that the salmon is cooked through.
  8. Drain the pasta well and toss it with the salmon marinara. Garnish with parsley and serve immediately.

Nutrition information (per serving)

Makes 4 servings

Calories: 390
Total fat: 6 g
Saturated fat: 1.5 g
Potassium: 490 mg
Cholesterol: 45 mg
Sodium: 390 mg
Carbohydrate: 52 g
Dietary fiber: 9 g
Protein: 31g

Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).

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