Pasta and noodles · Italian-American · 25 min
Fettuccine Alfredo with Crispy Smoked Salmon & Honey-Mustard Arugula
- 25 min
- 2–6 servings
- 668 kcal / serving
Creamy Alfredo coats the fettuccine with peas and smoky salmon for a quick weeknight meal, finish with a peppery arugula salad tossed in honey-m mustard dressing.
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Ingredients
- ½ (16 oz) jarAlfredo sauce
- ½ (5 oz) pkgbaby arugula
- 5 ozfettuccine pasta
- ¾ cupfrozen peas
- 30 mlhoney mustard dressing
- 1 (4 oz) pkgsmoked salmon
From the pantry: butter, unsalted, salt
Cookware
colander · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · slotted spoon · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
Dairy, eggs & chilled
- 1 (4 oz) pkgsmoked salmon
Frozen
- ¾ cupfrozen peas
Pantry & dry goods
- 5 ozfettuccine pasta
Sauces, oils & condiments
- ½ (16 oz) jarAlfredo sauce
- 30 mlhoney mustard dressing
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| Alfredo sauce | ½ (16 oz) jar | 1 (16 oz) jar | 1 ½ (16 oz) jars |
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| fettuccine pasta | 5 oz | 10 oz | 15 oz |
| frozen peas | ¾ cup | 1 ½ cups | 2 ¼ cups |
| honey mustard dressing | 30 ml | ¼ cup | 90 ml |
| smoked salmon | 1 (4 oz) pkg | 2 (4 oz) pkgs | 3 (4 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil a pot of salted water and drop in the fettuccine; cook until just tender, 8–10 minutes, then drain.
- Meanwhile, heat a skillet over medium-high heat and get it ready for the salmon.
- Tear the smoked salmon into bite-sized pieces so they cook evenly.
- Add a pat of butter to the skillet and let it melt, then slide the salmon in and cook, stirring often, until crisp, about 4 minutes. Transfer the salmon to a paper towel–lined plate and reserve the pan with its juices.
- In the same skillet, cook the peas in the remaining juices for 1–2 minutes until bright and tender.
- Pour the Alfredo sauce into the skillet with the peas and bring to a gentle simmer, then remove from heat and cover to keep warm.
- In a separate bowl, wash and dry the arugula and toss with the honey-mustard dressing and a pinch of salt.
- Add the drained pasta to the skillet with the sauce and peas; toss to coat.
- Divide the arugula among plates, place the sauced pasta on top, and top with the crispy salmon pieces.
Two tips
- Make ahead: the salmon can be cooked and stored in the fridge for up to 1 day; reheat gently.
- Serving idea: dollop a little extra dressing on the arugula just before serving or swap arugula for spinach if needed.
Nutrition per serving
- Calories
- 668 kcal
- Protein
- 26 g
- Carbs
- 66 g
- Fat
- 33 g
- Fiber
- 5 g
- Sodium
- 1911 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.