Foghorn Salmon Fettuccine

By danaheller

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Ingredients

• 1 pound fettuccine
• 3 tablespoons butter
• 1/2 cup diced onions
• 1 tablespoon garlic
• 1 tablespoon all-purpose flour
• 1 1/4 cups low-sodium chicken broth
• 3 cups heavy cream
• 1 1/2 teaspoons chopped fresh tarragon
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 2 cups sliced mushrooms
• 1 1/2 cups diced fresh tomatoes, seeded
• 1 (14-ounce) can quartered artichoke hearts, drained
• 2 cups or 1 6-ounce container shredded Parmesan cheese
• Salt and white pepper to taste
• 8 (4-ounce) salmon fillets
• 2 to 3 tablespoons Paul Prudhomme's Seafood Magic
• 2 tablespoons melted butter

Preparation

Step 1

Preheat oven to 400 degrees. Prepare fettuccine according to package directions.

Meanwhile, in a large skillet over low heat, melt butter. Add onions and garlic and cook until the onions are tender. Add the flour and cook on medium heat for 3 minutes. Add the broth and cook for 2 to 3 minutes or until sauce thickens. Add the cream, tarragon, basil and parsley and bring to a boil. Reduce heat to a simmer and cook for 3 minutes. Add lemon juice, mushrooms, tomatoes, artichoke hearts and Parmesan cheese and cook for 3 minutes. Add the fettuccine and toss until coated. Season with salt and pepper.

Meanwhile, sprinkle fish generously with Seafood Magic. In an ovenproof skillet over very high heat, melt butter and immediately add fish. Cook for 1 minute. Flip and cook for 1 minute. Transfer to oven and bake for 4 to 6 minutes or until cooked through. Distribute pasta on individual plates and top with salmon.