Salmon Scallops with Tarragon Cream

Salmon Scallops With Tarragon Cream

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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


  • 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


  1. Cook pasta according to package directions and add zucchini to pasta the last 1 minute of cooking. Drain and keep warm.
  2. Meanwhile, skin fish, if necessary. Rinse fish; pat dry. Cut into 1 inch pieces.
  3. In 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.

Printable Recipe Card

About Salmon Scallops with Tarragon Cream

Course/Dish: Fish Other Sauces
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Diabetic Low Carb

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