Salmon Scallops with Tarragon Cream

Salmon Scallops With Tarragon Cream Recipe

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Daily Inspiration S


A nice low-fat pasta dish with great tarragon flavor.


★★★★★ 1 vote

15 Min
15 Min
Stove Top


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1 pkg
9-oz pkg refrigerated fettuccine
2 c
zucchini, thinly sliced
12 oz
fresh salmon filets
1 tsp
cooking oil
2/3 c
low-fat milk
3 Tbsp
reduced-fat cream cheese (neufchatel)
1 Tbsp
fresh tarragon, snipped
1/4 tsp
freshly ground black pepper

How to Make Salmon Scallops with Tarragon Cream


  • 1Cook pasta according to package directions and add zucchini to pasta the last 1 minute of cooking. Drain and keep warm.
  • 2Meanwhile, skin fish, if necessary. Rinse fish; pat dry. Cut into 1 inch pieces.
  • 3In a large nonstick skillet, cook and stir fish in hot oil over medium-high heat for 3-5 minutes or until fish flakes easily with a fork. Remove from skillet. Add milk, cream cheese, tarragon and pepper to skillet. Cook and whisk until cream cheese is melted and sauce is smooth. Return salmon to skillet. Cook and stir gently until heated through. Serve over fettuccine and zucchini.

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About Salmon Scallops with Tarragon Cream

Course/Dish: Fish, Other Sauces
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Diabetic, Low Carb
Other Tags: Quick & Easy, For Kids, Healthy

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