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Smoked salmon fettuccine with creamy lemon sauce

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  • Egg free
  • Nut free
  • Sesame free
  • No added sugar

Liven up your midweek repertoire with our delicious smoked salmon fettuccine. It’s a speedy meal that’s ready in just 25 minutes.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes


  • 375g Coles Australian Fettuccine
  • 1 bunch asparagus, woody ends trimmed, thinly sliced diagonally
  • 150g snow peas, thinly sliced
  • 1 cup (120g) frozen peas
  • 2 spring onions, thinly sliced
  • 300ml light thickened cream
  • 2 tsp wholegrain mustard
  • 1 tsp horseradish cream
  • 1 lemon, zested, juiced
  • 185g pkt hot-smoked salmon, flaked
  • 1/4 cup coarsely chopped dill

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the pasta in a large saucepan of boiling water following packet directions or until just al dente. Add the asparagus, snow peas and peas and cook for a further 1 min or until the vegetables are bright green and just tender. Drain well.
  2. Step 2

    Meanwhile, heat a large frying pan over medium heat. Add the spring onion and cook for 1 min or until spring onion softens. Add the cream and bring to a simmer. Add the mustard, horseradish and lemon juice and cook, stirring occasionally, for 2-3 mins or until the sauce thickens slightly.
  3. Step 3

    Add the pasta mixture, salmon and dill to the sauce in the pan and gently toss to combine. Remove from heat. Season. Sprinkle with lemon zest.