Ingredients
4 ounces uncooked fettuccine2 tablespoons chopped onion3 tablespoons butter1 plum tomato, seeded and cut into strips3 tablespoons lemon juice1 teaspoon dried parsley flakes1/2 teaspoon grated lemon zest1/4 teaspoon salt1 pouch (7.1 ounces) boneless skinless pink salmon2 tablespoons pine nuts
Preparation
Cook fettuccine according to package directions.
Meanwhile, in a large skillet, saute onion in butter until tender. Add the tomato, lemon juice, parsley, lemon zest and salt; cook and stir until heated through.
Drain fettuccine; add to skillet. Stir in salmon and heat through. Sprinkle with pine nuts.
