Directions:
- Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
- In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
- Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 502.8 Kcal (2105 kJ) | ||
| Calories from fat | 206.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.94g | 35% | |
|---|---|---|---|
| Cholesterol | 66.77mg | 22% | |
| Sodium | 1125.17mg | 47% | |
| Potassium | 559.41mg | 12% | |
| Total Carbs | 45.1g | 15% | |
| Sugars | 5.79g | 23% | |
| Dietary Fiber | 6.04g | 24% | |
| Protein | 30.77g | 62% | |
| Vitamin C | 3.9mg | 7% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 5.4mg | 30% | |
| Calcium | 513.5mg | 51% | |
| Amount Per 100 g | |||
| Calories | 187.3 Kcal (784 kJ) | ||
| Calories from fat | 76.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.54g | 35% | |
|---|---|---|---|
| Cholesterol | 24.87mg | 22% | |
| Sodium | 419.13mg | 47% | |
| Potassium | 208.38mg | 12% | |
| Total Carbs | 16.8g | 15% | |
| Sugars | 2.16g | 23% | |
| Dietary Fiber | 2.25g | 24% | |
| Protein | 11.46g | 62% | |
| Vitamin C | 1.5mg | 7% | |
| Vitamin A | 0.2mg | 18% | |
| Iron | 2mg | 30% | |
| Calcium | 191.3mg | 51% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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