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Salmon Alfredo

Salmon Alfredo pairs flaky seared salmon with creamy, garlicky Alfredo fettuccine. The sauce is made by simmering heavy cream and whisking in Parmesan until smooth, then tossing to a silky finish with a splash of reserved pasta water.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Fettuccine Alfredo with Salmon
  • 12 oz fettuccine pasta
  • 4 salmon fillets
  • 0.375 tsp kosher salt divided
  • 0.25 tsp black pepper divided
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1.5 cups grated Parmesan plus extra for serving
  • 2 tbsp fresh parsley, chopped for serving

Equipment

  • 1 large skillet

Method
 

Cook the pasta and sear the salmon
  1. Cook the fettuccine in salted boiling water according to package directions. Reserve 1/2 cup pasta water before draining and set both aside.
  2. Season the salmon with half the kosher salt and black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat, then sear for 4 minutes per side until golden and flaky, and set aside.
Make the garlicky Alfredo sauce and finish
  1. In the same skillet, melt the butter over medium heat. Sauté the minced garlic for 30 seconds until fragrant.
  2. Pour in the heavy cream and bring to a gentle simmer. Whisk in the grated Parmesan until the sauce is smooth.
  3. Add the cooked pasta to the sauce and toss to coat. Thin with the reserved pasta water if needed, then season with the remaining kosher salt and black pepper.
  4. Plate the pasta and top each portion with the seared salmon. Garnish with fresh parsley and extra Parmesan before serving.

Notes

Pro tip: add reserved pasta water a splash at a time so the sauce stays glossy and clings to the fettuccine. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until warmed through, thinning with a little cream or pasta water. Freezing isn’t recommended since cream sauces can split. For a lower-fat swap, use half-and-half instead of heavy cream (sauce may be slightly less rich).