Poached Salmon with Alfredo Sauce

Poached Salmon with Alfredo Sauce

In this recipe:

based on 11 reviews
This Looks YUMMY!
9
10 min.
prep
25 min.
total
2 Servings

Simple yet elegant, Poached Salmon with Alfredo Sauce, is a dish for any sophisticated occasion. Grated carrots and chopped parsley and a dill garnish add an elegant touch.

Ingredients

  • 1/2 cup water
  • 1/4 cup dry white wine or chicken broth
  • 2 (6 ounces each) salmon fillets or steaks
  • 1 package (9 ounces) BUITONI Refrigerated Linguine (9 oz.)
  • 2 tablespoons finely grated carrot (optional)
  • 1 tablespoon chopped fresh parsley (optional)
  • 1 container (10 ounces) BUITONI Refrigerated Alfredo Sauce (10 oz.)
  • Fresh dill sprigs (optional)
Store Locator »
BOIL water and wine in large skillet; add salmon. Reduce heat to low; cover. Cook for 8 to 10 minutes or until thickest part of salmon flakes easily when tested with a fork.

PREPARE pasta according to package directions. Toss pasta with carrot and parsley; divide among plates. Top with salmon. Warm sauce; spoon over each serving. Garnish with dill. Season with salt and ground black pepper.

What did you think? Share Your Review »


Cancel
Close

Success!

Thank you for reviewing this recipe.

Close

Dinner in no Time!

My husband and I loved this recipe! The salmon came out so tasty and moist! We used mushroom tortellini since we didn't have any other pasta on hand, and it was a nice complement to the fish. We can't wait to make it for company - the ease of this recipe will give us more time to enjoy our guests!

- Pam & Bobby from Buffalo Junction, VA

Easy and Good

Both my husband and I had gotten sick of fixing salmon in the oven, so when I came across this recipe I figured it was worth a try. It was wonderful! Poached salmon gets cooked in a way that keeps it moist and the alfredo sauce is a great partner to this fish. Very easy recipe to make and well worth it.

- Candice from

Fabulous - even for a crowd!

I had to multiply the ingredients by FIVE (except the pasta and jars of sauce!). I cooked up a little over 4 lbs of salmon for my large family.... oh, but it was worth it! I used a large wok on the stovetop to poach the fish. I used a combination of white wine, chicken broth AND water to make enough liquid to poach in. The combination was great. -- I didn't have linquinie on hand, so instead used gemelli pasta which was great. -- Only one of my 9 didn't like the sauce (6yr old), but that was easily remedied with another sauce from the fridge. -- HINT: I added a ground vegetable spice mix, fresh ground salt and freshly ground pepper to the salmon pieces, put it in a large covered dutch oven with a cup of water inside to keep it moist while the pasta finished and I waited for the family to arrive. It kept the fish fabulously moist and delicious. -- The fresh parsley (10 min old!) and the shredded carrots saute'd then coated on the pasta is something I will do regularly!!

- Michelle from Marco Island, FL

Very tasty & so easy!

After a trip to Seattle where I had salmon fixed every way I thought it could be, I came across this recipe and decided to try it. It was delightful! I disagree with the person who thought it was bland. My whole family enjoyed it!

- Maggie from Omaha, NE

This salmon is great!

This salmon recipe is great! It was byfar the best I've ever made on my own. The recipe don't take a lot of time and my guest raved. Thank you, I'll use this recipe for many years.

- dee from

See More Reviews

Nutrition Facts

Serving Size: 1/2 of Recipe

Servings Per Recipe: 2

  • Amount Per Serving
  • Calories: 920
  • Calories from Fat: 360
  • Total Fat: 40g (61% of DV)
  • Saturated Fat: 19g (96% of DV)
  • Cholesterol: 250mg (83% of DV)
  • Sodium: 1000mg (42% of DV)
  • Carbohydrates: 77g (26% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 6g
  • Protein: 58g
  • Vitamin A: 20% of DV
  • Vitamin C: 0% of DV
  • Calcium: 30% of DV
  • Iron: 25% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

BYE BYE BYE

Meals.com is packing its bags
— yep, and its recipes — and
moving over to GoodNes.com.
Don’t miss out!

Thank you!

Your email address has been added to the monthly newsletter subscription list.