Delicious Norwegian Salmon sautéed in a creamy alfredo sauce spiced with garlic, dill, parsley and lemon juice and served over fettuccini
Cook the pasta according to package instructions.
Cut the salmon into 1" cubes.
Finely chop the garlic.
Chop and then wash leeks.
Halve the tomatoes.
Chop the parsley and dill.
While pasta is cooking, in large saucepan, saute garlic and leeks in olive oil over medium-low heat, being careful not to let them brown.
Add white wine and reduce for 2 minutes.
Add the heavy cream and vegetable broth, and reduce for another 3-4 minutes. Season with salt and pepper.
Add the salmon and tomatoes.
Cook for 3-4 minutes.
Add butter, dill, parsley and lemon juice.
Toss pasta with sauce and serve.
Serve with sauteed spinach with garlic.