Salmon and Linguine in Lemon Dill Sauce

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Salmon and Linguine in Lemon Dill Sauce

Salmon and Linguine in Lemon Dill Sauce
4 (4- oz.) salmon fillets
1 medium shallot peeled and minced
1 tbsp. fresh dill or 1 tsp. dried chopped, divided
Salt and pepper freshly ground
2 tbsp. butter
3 tbsp. lemon juice divided
1 (9- oz.) container refrigerated Alfredo sauce (regular or light) divided
1 (11- oz.) package linguine refrigerated
Prep time: 10 minutes
Cook time: 20 minutes

Rinse fish and pat dry. Rub shallot and half of the dill onto the surface of the fish and sprinkle with salt and pepper. Sauté in butter over medium heat for about 5 to 8 minutes per side or until cooked to an internal temperature of 150°F. Add 1-1/2 tbsp. lemon juice and 1/4 cup Alfredo sauce to the skillet and cook fish, skin side up, for 3 to 4 minutes or until sauce is hot and bubbly. Meanwhile, cook pasta according to package directions. Drain well and toss with remaining Alfredo sauce, dill and lemon juice. Place on a platter and top with fish.

Makes 4 servings.
Nutritional Information:
620 calories, 35 g protein, 33 g total fat (12 g sat.), 47 g carbohydrate, 2 g fiber, 4 g sugar, 105 mg cholesterol, 1410 mg sodium, 15 points


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