Brain Food – Salmon & Avocado Fettuccine Recipe

Salmon & Avocado Fettuccine Recipe - South Denver Cardiology

Richard E. Collins, MD

This dish is rich in brain food ingredients: omega-3 fats, sweet potatoes, tomatoes and avocado. If you are not a salmon lover, then try tuna. The fish is not over powering. The trick to this recipe is creating crisp textures by browning all of the ingredients. Enjoy.

Salmon & Avocado Fettuccine Recipe


  • 6-ounces whole grain fettuccine
  • 2T canola oil
  • 2T apple juice
  • 1 onion sliced
  • 1 large sweet potato, peeled and diced
  • ¾ pound salmon, skinned and sliced into 1-inch cubes
  • 1 cup cherry tomatoes, halved and seeded
  • 1 avocado, peeled and diced
  • 1 handful fresh basil, chopped
  • 3T fresh grated parmesan cheese
  • Fresh ground pepper to taste

In a medium sauté pan, add 1 T canola oil and the apple juice. The apple juice helps to brown the onions. Sauté the onions until browned. Remove from pan. Add the sweet potatoes and sauté until browned. Do not overcook. Remove from pan. Add the salmon and the remaining canola oil. Sauté the salmon on high heat to enhance browning the surface of the salmon. Prepare the fettuccine according to package directions to al dente. Drain and set aside. When the salmon has browned, add the cherry tomatoes. Return all ingredients (onions and sweet potatoes) into the sauté pan. Heat again. Add the fresh chopped basil and diced avocado. Add the drained fettuccine and cook until heated through out. Divide into 4 plates and garnish with the parmesan cheese and fresh ground pepper to taste.

Serves 4.

Nutrition Facts:   Calories: 470, Total Fat: 19 g, Saturated Fat: 3 g, Tans Fat: 0 g, Cholesterol: 40 mg, Sodium: 130 mg, Carbohydrate: 51 g, Fiber: 5 g, Protein: 27g

Diabetes Exchanges:   3 Carbs, 3 Medium Fat Meat