Salmon with Alfredo
This elegant salmon with alfredo recipe is ready in just 30 minutes with minimal ingredients. Enjoy the taste of restaurant quality food at home!
Servings: 6
Calories: 821kcal
Equipment
- rimmed baking sheet with parchment paper
- stock pot
- glass measuring cups
- colander
- skillet
- tongs
Ingredients
- 1 ½ pounds salmon six (4-ounce) skin-on filets of Sockeye, King, or Atlantic salmon
- 1 teaspoon kosher salt
- ¾ teaspoon coarsely ground black pepper
- 1 pound fettuccine or other fresh or dried long pasta or noodle of choice
- 2 cups heavy cream
- 2 tablespoons unsalted butter
- 1 cup parmesan cheese shaved
- 1 pinch nutmeg
- salt and black pepper to taste
Instructions
- Set oven to 400°F.
- Arrange salmon filets, skin side down, on a large rimmed baking sheet lined with parchment paper. Sprinkle each filet with some of the salt and pepper.
- Bake salmon in preheated oven for 10-12 minutes, or until fish flakes easily with a fork.
- Meanwhile, as the fish cooks, bring 4 quarts of water to a heavy boil in a large pot over high heat. Add 1 tablespoon salt to the boiling water, then add the fettuccine.
- Cook pasta to al dente (about 2 minutes less than stated on pasta package directions).
- As the fettuccine cooks, prepare the alfredo sauce.
- Add cream to a 12-inch (or larger) skillet. Cook over medium heat until cream thickens slightly and reduces to approximately 1.5 cups. This will take about 8 minutes.
- Remove salmon from oven and set aside to cool. When cool enough to handle, use your fingers to loosen and remove the skin from each filet.
- Chop or flake fish into large chunks and set aside. *Optional - see Notes.
- When pasta is cooked to al dente, reserve ½ cup of the pasta water in a heat-safe measuring cup. Set the water aside, then drain the remaining water and pasta through a colander. Return pasta to the pot it was cooked in.
- Whisk the butter, parmesan cheese, and nutmeg into the reduced cream, then taste the sauce and season with salt and pepper as needed.
- Pour the sauce into the pot of pasta; using tongs, toss to coat. Gradually whisk in the reserved pasta water, a little at a time, to allow the sauce to cling better to the pasta.
- Add salmon pieces to the pasta and sauce and very gently toss with tongs to coat with sauce. Alternatively, arrange fish over the top of the fettuccine alfredo.
- Serve salmon alfredo pasta while it's warm.
Notes
- Alternatively, arrange fish over the top of the fettuccine alfredo.
- Making any baked fish with slices of lemon or lemon zest in the pan is also never a bad idea to add some extra vibrancy and acidity to the dish.
- Try a different protein: Not a fan of salmon? Swap it for grilled shrimp, chicken, or scallops to create a different take on Alfredo with salmon.
- Spice it up: If you love a little heat, sprinkle in some red pepper flakes or Cajun seasoning to give your pasta a spicy kick.
- Make it extra cheesy: Upgrade the sauce by mixing in Parmesan, Romano, or even a little goat cheese for a richer and creamier taste.
- Dairy-free alternative: Use coconut cream or cashew-based Alfredo sauce instead of traditional cream and butter for a dairy-free version of this dish.
- Leftovers can be refrigerated for up to 4 days. Because of the cream in the sauce, salmon alfredo should not be frozen as the fat in the cream will separate once thawed.
- We recommend storing the baked fish and fettuccine separately so that the fishy flavor doesn’t seep into the sauce and overtake the whole dish.
- To prevent the sauce from separating, reheat slowly in short 10-15 second bursts in the microwave, stirring in between.