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Herbed Salmon With Spinach Fettuccine

Microwaverina's picture
  Carrot 1 Medium, julienned
  Stalk celery 1 , julienned
  Salmon steaks 10 Ounce (2 Pieces, 5 Ounce Each)
  Thinly sliced scallions 2 Tablespoon
  Minced fresh parsley 2 Tablespoon
  Minced fresh dill 2 Teaspoon
  Spinach fettuccine 8 Ounce (Use Fresh)
  Butter/Margarine 2 Teaspoon
  Grated parmesan cheese 1 Tablespoon

Tear off two (10" X 14") sheets of parchment.
Fold each in half and trim the edges to form a half-moon shape.
Open the parchment and coat the top of each with no-stick spray.
Divide the carrots and celery between the papers, positioning them to one side of the crease on each wrapper.
Top with the fillets.
Sprinkle each with half of the scallions, parsley, and dill.
Fold the parchment over the fish, fold up the edges securely, and crimp them to seal well.
Place the packets on a plate and microwave on high for 3 to 4 minutes, or until the fish is opaque throughout.
While the fish is microwaving, cook the fettuccine in a large pot of boiling water until just tender, about 3 minutes.
Drain and place in a large bowl.
Toss with the margarine or butter and then with the Parmesan.
Cut open the tops of the parchment wrappers to expose the fish.
Serve with the fettuccine.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1435 Calories from Fat 276

% Daily Value*

Total Fat 35 g53.8%

Saturated Fat 10.6 g53%

Trans Fat 0 g

Cholesterol 190.6 mg63.5%

Sodium 537 mg22.4%

Total Carbohydrates 185 g61.5%

Dietary Fiber 16.3 g65.3%

Sugars 8.7 g

Protein 93 g185.5%

Vitamin A 293.4% Vitamin C 98.1%

Calcium 41.9% Iron 31.3%

*Based on a 2000 Calorie diet


Herbed Salmon With Spinach Fettuccine Recipe