Salmon With Creamy Alfredo Sauce

Meghan: "Made this with angel hair pasta and it was so muc…" Read More


  • 4 salmon fillets (or halibut fillets, (about 1lb))
  • 1 jar Bertolli® Alfredo Sauce
  • 1 cup green peas (frozen, partially thawed)
  • 8 ounces spaghetti, cook and drain
  • 1 tablespoon Bertolli® Classico Olive Oil
  • 1 cup sweet onion (chopped)
  • 2 tablespoons lemon juice
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    1. Season salmon, if desired, with salt and ground black pepper. Broil or grill salmon until salmon is done.
    2. Meanwhile, heat Olive Oil over medium-high heat in 12-inch nonstick skillet and cook onion 5 minutes or until softened. Stir in lemon juice and bring to a boil. Stir in Sauce, peas and parsley and simmer 5 minutes.
    3. To serve, arrange salmon over hot vermicelli, then top with sauce. Garnish, if desired, with additional chopped fresh parsley and finely grated lemon peel.
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    Meghan 8 months ago
    Made this with angel hair pasta and it was so much better. Also added grated Parmesan cheese on top and it made it taste better. Otherwise, it was a little bland without it. Will definitely make it again!!
    April W. 4 years ago
    Tried it but with a few changes and was amazing. Husband said would love to have again which means awesome coming from him.