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Salmon Alfredo Recipe

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4 from 77 reviews

A creamy and indulgent Salmon Alfredo recipe featuring perfectly baked salmon fillets and fettuccine pasta tossed in a rich homemade Alfredo sauce made with butter, garlic, heavy cream, Italian seasoning, and freshly grated parmesan cheese.

  • Total Time: 30 minutes
  • Yield: Serves 3-4

Ingredients

Salmon

  • 12 ounces salmon fillets
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Pasta

  • 8 ounces dry fettuccine

Alfredo Sauce

  • ¼ cup unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ cups freshly grated parmesan cheese

Instructions

  1. Preheat and Prepare Salmon: Preheat your oven to 425℉ and line a baking sheet with parchment paper. Place the salmon fillets skin side down on the sheet and season them evenly with salt and pepper.
  2. Bake Salmon: Bake the salmon for 10-12 minutes, or until it flakes easily in the center when tested with a fork. Remove from the oven and allow to cool slightly before flaking the salmon into pieces with a fork. Set aside.
  3. Cook Pasta: While the salmon bakes, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Before draining, ladle out 8 ounces of the starchy pasta water and set it aside. Drain the pasta and return the empty pot to the stove.
  4. Make Alfredo Sauce: Over medium heat, melt the butter in the pasta pot until bubbling. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and add Italian seasoning, salt, and pepper. Stir and cook the sauce for 2-3 minutes until it thickens slightly.
  5. Add Parmesan Cheese: Remove the pot from heat momentarily, then stir in the freshly grated parmesan cheese until it melts completely into the sauce, creating a smooth and creamy texture.
  6. Combine Pasta and Sauce: Reduce heat to low. Add the cooked fettuccine to the sauce pot along with ½ to ¾ cup of the reserved pasta water, stirring well to combine. Add more pasta water as needed to reach your desired sauce consistency.
  7. Add Flaked Salmon: Gently fold the flaked salmon into the pasta and sauce mixture, ensuring everything is evenly coated but not broken up further. Serve immediately while hot.

Notes

  • Sauce: This recipe yields just enough sauce to lightly coat the pasta and salmon. For more sauce, consider doubling the sauce ingredients.
  • Reserved Pasta Water: If you forget to reserve pasta water, whisk ¼ teaspoon of cornstarch into 8 ounces of water to mimic the effect and add as needed.
  • Leftovers: Alfredo sauce tends to separate when reheated, so leftovers are not recommended for this dish.
  • Heavy Cream: Substituting heavy cream with half & half or milk will result in a thinner, less creamy sauce and is not recommended.
  • Parmesan Cheese: Use freshly grated parmesan cheese rather than pre-shredded to avoid a grainy sauce caused by anti-clumping additives.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://flavorhug.com/salmon-alfredo-recipe/