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Strawberries, Salmon, & Fettuccine

Strawberries, Salmon, & Fettuccine

Nutrition Facts
  • cal. (kcal) 357
Strawberries, Salmon, & Fettuccine
  • Makes: 4 servings
  • Start to Finish: 25 mins
  • Carb Grams Per Serving: 40


  • 1/3 cup raspberry vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons sugar
  • 1/4 teaspoon coarsely ground pepper
  • 1 clove garlic, minced
  • 1 8 - 10 - ounce skinless, boneless salmon fillet or other fish fillet
  • 1 9 - ounce package refrigerated spinach or plain fettuccine
  • 1 cup sliced strawberries
  • 1/4 cup sliced green onions


  1. In a small bowl whisk together raspberry vinegar, olive oil, sugar, pepper, and garlic. Reserve 1 tablespoon of the oil mixture; set aside.
  2. Rinse fish; pat dry. Place fish on the greased, unheated rack of a broiler pan; tuck under any thin edges. Brush fish with reserved oil mixture. Broil 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily with a fork.
  3. Meanwhile, cook pasta in boiling salted water according to package directions; drain. Return pasta to saucepan. Pour remaining oil mixture over pasta; toss to coat.
  4. Flake cooked salmon. Add salmon and strawberries to pasta; toss gently. Transfer to a warm serving platter. Sprinkle with green onions.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 357 cal., 15 g total fat (3 g sat. fat), 70 mg chol., 87 mg sodium, 40 g carb. (1 g fiber), 17 g pro.

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