Perfect Salmon Alfredo
A cozy culinary experience with creamy fettuccine Alfredo and beautifully cooked salmon, perfect for gatherings and busy weeknights.
Ingredients
Pasta and Salmon
- 12 ounces fettuccine Fresh or dried pasta
- 2 fillets salmon, skin removed, about 6 ounces each Choose high-quality salmon
Alfredo Sauce
- 4 tablespoons unsalted butter
- 1 cup heavy cream For a luscious Alfredo sauce
- 1 cup freshly grated Parmesan cheese Don’t skimp on this!
- 3 cloves garlic, minced For added flavor
- to taste salt and pepper
- parsley (optional), fresh chopped For garnish
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining. Set the pasta aside.
- Season the salmon fillets with salt and pepper. Heat a tablespoon of butter in a skillet over medium-high heat. Once melted and bubbling, add the salmon fillets. Cook for about 4-5 minutes on each side until golden brown and just cooked through. Remove from the pan, cover, and keep warm.
- In the same skillet, lower the heat to medium and add the remaining butter and minced garlic. Sauté until fragrant. Pour in the heavy cream, stirring to combine. Heat gently without boiling, then gradually whisk in the Parmesan cheese until melted and creamy. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Toss the cooked fettuccine in the creamy Alfredo sauce. Ensure every strand is coated beautifully.
- Flake the salmon into large pieces and place on top of the pasta. Garnish with fresh parsley if desired.
Notes
Quality ingredients are key. Use fresh Parmesan and avoid overcooking the salmon. Adjust sauce consistency with reserved pasta water and experiment with fresh herbs like basil or thyme for variety.