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Salmon and mushrooms in alfredo sauce


Serves 4

  • 1.5 lbs boneless salmon fillet
  • 1 jar of alfredo sauce (lowfat- you'll never taste the difference!)
  • 1 red onion
  • 2 cloves garlic
  • Olive oil
  • 3 Portobello mushrooms
  • 1 box of penne pasta


Preheat oven to 400.
Chop salmon into 4 or 5 pieces (so it cooks faster)

Put salmon on a broiler pan and cook until it flakes- should be 10-15 minutes depending on the thickness of the salmon. Do not overcook, it will be very dry.

Mince the garlic, and chop the onion. Add to frying pan or wok with olive oil and begin sauteeing. Slice the mushrooms and the halve the slices, cook with the onions until mixture is fully sauteed and melded together. Should take 7-10 minutes.

Begin cooking pasta in boiling water.

Remove salmon and chop into 1-2 inch pieces.

Add onions, salmon, cooked pasta and mushrooms to Alfredo sauce in a separate bowl, mix together well.

Put the mixture in a glass baking dish, cover with foil and cook for 15-20 minutes on 350.


KEEP IT LOW-FAT- This is a very filling dish and makes great leftovers! Try to use lower-fat (under 6 grams of fat per serving) alfredo sauce as the dish is very rich as it is. Also, use minimal oil when sauteeing.


“Salmon and mushrooms in alfredo sauce”