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Creamy Fettuccine with Smoked Salmon and Dill Recipe

Creamy Fettuccine with Smoked Salmon and Dill recipe


This dish is a creamy pasta with smoked salmon and dill. It's like a fancy dinner but easy to make. You cook pasta, mix it with a creamy sauce, and add salmon and dill. It's yummy and looks pretty on the plate.


12 oz fettuccine pasta
1 x (16 oz) jar Alfredo sauce
8 oz smoked salmon, chopped
2 tbsp fresh dill, chopped
1 tbsp capers
1 lemon, zest and juice
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp salt
2 cups baby spinach
1/2 cup cherry tomatoes, halved
2 tbsp olive oil


Fill a large pot with water, add salt, and bring to a boil. Add the fettuccine pasta and cook until al dente, about 8-10 minutes.
While the pasta cooks, zest the lemon and then cut it in half to juice it.
In a saucepan, combine the Alfredo sauce, lemon zest, lemon juice, capers, black pepper, garlic powder, and salt. Warm over medium heat, stirring occasionally.
Chop the smoked salmon into bite-sized pieces and add it to the sauce. Stir gently to combine.
Wash the baby spinach and cherry tomatoes. Halve the tomatoes and set aside.
Drain the cooked pasta and return it to the pot. Pour the warm Alfredo sauce with salmon over the pasta and toss to coat evenly.
In a separate bowl, toss the baby spinach with olive oil, and a pinch of salt and pepper.
To serve, place a portion of creamy fettuccine on each plate. Add a handful of dressed spinach and top with cherry tomato halves. Sprinkle with chopped dill for garnish.

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