Salmon, Mushroom, and Asparagus Fettuccine
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 1 cup sliced white mushrooms
  • 1½ cups chopped asparagus
  • ½ cup sun-dried tomatoes
  • 2 4-inch boneless, skinless salmon fillets
  • 1 lb fettuccine pasta
  • 1 jar Ragu Homestyle Thick and Hearty Traditional pasta sauce
  • Salt and pepper to taste
  1. Heat 2 tbsp olive oil in a large skillet over medium heat.
  2. Add the mushrooms, garlic and asparagus to the skillet and cook for 10 minutes, until tender. Stir occasionally.
  3. In a separate skillet, heat 2 tbsp olive oil over medium heat and cook the salmon fillets until they easily flake with a fork. Add salt and pepper to taste, chop into bite-sized pieces and set aside.
  4. Bring a pot of water to boil and cook the fettuccine according to package directions. Drain and set aside.
  5. Toss the pasta together with the vegetables, sun-dried tomatoes, salmon and sauce.
  6. Serve immediately while hot.
Makes 4 servings
Recipe by My San Francisco Kitchen at