Fettucine with Salmon and Tomatoes

Today’s lunch @bux was a fishy one. Another easy lunch to make yourself at home, most of the ingredients you probably have already in your kitchen cupboard!

For our vegetarian colleagues there was Fettucine with tomatoes, and grilled peppers instead of the fish.  Just grill the peppers for 15-20 minutes under the grill in the oven at 200C. Keep an eye on them and turn half way. When done, lay the grilled peppers on a chopping board, cut each pepper lengthwise into quarters,discard stems and seeds. Add the peppers to the pan with garlic, tomato, dill and cheese. (see below for cooking instructions).

Ingredients (serves 4)

8 oz fettuccine, dry
2tsp extra virgin olive oil
2 tsp garlic, chopped
3 cups tomato, chopped
7oz salmon, canned in water
2 tsp dill
1/4 cup parmesan cheese
¼ cup milk


Cook fettuccini according to package directions; drain in colander and set aside, keeping warm.
Heat a large, non-stick frying pan over a medium-high heat and add the olive oil. Sauté the garlic until golden brown, about 1 minute. Add the tomatoes and sauté briefly. Add the rest of the ingredients and cook until heated through.
Toss with the cooked pasta and serve hot.


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