Salmon Alfredo Pasta Recipe – Italian Special
Salmon Alfredo Pasta is a decadent and comforting dish that marries the rich, creamy allure of Alfredo sauce with the tender, delicate flavor of salmon. This recipe features fettuccine pasta coated in a smooth, velvety sauce made from butter, heavy cream, and Parmesan cheese, complemented by succulent pieces of perfectly cooked salmon that add a savory touch. Perfect for a special occasion or a luxurious weeknight meal, Salmon Alfredo Pasta blends classic Italian indulgence with seafood elegance, offering a hearty and refined dining experience. Whether you’re preparing it for a family dinner or a romantic evening, this dish promises a delightful and satisfying treat.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
For the Pasta Ingredients:
- 8 oz (225 g) fettuccine or your preferred pasta
- Salt, for the pasta water
- For the Salmon:
- 2 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon paprika (optional)
- For the Alfredo Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth (or vegetable broth)
- Salt and black pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 cup chopped fresh parsley (optional, for garnish)
How to make Salmon Alfredo Pasta:
Cook the Pasta: Bring a large pot of salted water to a boil.
Add the pasta and cook according to package instructions until al dente.
Drain and set aside.
Cook the Salmon: Season the salmon fillets with salt, pepper, and paprika (if using).
Heat olive oil in a skillet over medium-high heat.
Cook the salmon for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
Remove the salmon from the skillet, flake into large chunks, and set aside.
Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat.
Add minced garlic and cook for about 1 minute, until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Let it simmer for 3-4 minutes, allowing the sauce to thicken slightly.
Gradually whisk in the Parmesan cheese until fully melted and smooth.
Season with salt, black pepper, and nutmeg (if using).
Combine and Serve: Add the cooked pasta to the Alfredo sauce, tossing to coat the pasta evenly.
Gently fold in the flaked salmon, being careful not to break it up too much.
Cook for an additional 1-2 minutes to ensure everything is heated through.
Garnish with chopped parsley, if desired, and serve immediately.
Recipe Notes:
Ingredient Swaps:
Use penne or linguine if you don’t have fettuccine. Swap heavy cream for half-and-half for a lighter sauce, or try a dairy-free cream for a vegan-friendly twist.
Cooking Tips:
Don’t overcook the salmon—cook until it flakes easily but still moist. Let the sauce simmer slowly, adding Parmesan gradually to avoid graininess.
Sauce Consistency:
If the Alfredo sauce thickens too much, thin with a little chicken or vegetable broth, or milk. For a thicker version, reduce the liquid slightly before adding cheese.
Storage Advice:
Store leftover pasta and sauce separately in airtight containers. Salmon Alfredo keeps well in the fridge for about 2 days. Reheat gently over low heat to avoid separating the sauce.
Serving Suggestions:
Garnish with fresh parsley for brightness. Serve with a side salad or steamed vegetables to balance the richness. A sprinkle of lemon zest or a squeeze of lemon juice can add a fresh lift if the sauce feels heavy.
