Meanwhile, in a large skillet, saute onion in butter until tender. Add the tomato, lemon juice, parsley, lemon peel and salt. Bring to a boil. Reduce heat; cook and stir for 2 minutes.
Drain fettuccine; add to skillet. Stir in salmon; heat through. Sprinkle with nuts. Yield- 2 servings.
Originally Submitted
3/22/2010
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