Delicious smoked salmon tossed with spinach linquine and covered with a creamy alfredo sauce.

Saute butter, zucchini, shallots and parsley until tender. Do not overcook, or your sauce will turn brown. Add cream, lemon juice, salt and pepper. Let sauce reduce until thick in consistency. Add smoked sockeye and parmesan cheese. Add cooked pasta, stir and seve.

Recipe courtesy of Alaska Seafood Marketing Institute.