Smoked Salmon Fettuccini • Apollo Career Center %
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Smoked Salmon Fettuccini

Serves 4


4 oz Smoked Salmon
¼ c Sun Dried Tomatoes
1 TBSP Olive Oil
1 clove Garlic, minced
1 c Heavy Whipping Cream
¼ c snipped fresh chives, extra for garnish
¼ tsp. Dry Mustard
2 tsp. Lemon Juice
12 oz Cooked fettuccini (according to package directions)
2 TBSP fresh grated Parmesan cheese, extra for garnish



  • Slice the smoked salmon and sun dried tomatoes into bite size pieces.
  • Heat the oil in a sauté pan over medium heat. Add the garlic and stir for 30 – 40 seconds.
  • Add cream, chives, sun dried tomatoes, mustard powder and salt and pepper to taste.
  • Bring to a boil, reduce heat and summer uncovered, stirring until the sauce begins to thicken.
  • Reduce to low heat.
  • Add salmon, Parmesan cheese and lemon juice. Heat gently.
  • Toss the sauce with the hot pasta.
  • Serve immediately. Garnish with additional chives and cheese.
  • Enjoy!