Salmon makes a light and delightful addition to Alfredo sauce. The addition of lemon zest and freshly squeezed lemon juice brightens this pasta recipe.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: American, Italian
Servings (Adjustable): 2
Calories: 1174kcal
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Ingredients
FOR THE SALMON:
1piecesalmon fillet200 grams
½teaspoongarlic powder
kosher saltto taste
ground black pepperto taste
olive oil
FOR THE ALFREDO SAUCE PASTA:
4ouncesfettuccinedry pasta, cooked al dente
2tablespoonsunsalted butter
2clovesminced garlic
1small finely chopped onion
¾cupheavy cream
1 1 /2cupsfreshly grated Parmesan cheesedivided
⅛teaspoonnutmeg
¼cuppasta wateror more, reserved after boiling pasta
Heat oil in a skillet over medium-high heat. Gently place salmon fillet, skin side down. Season with garlic, salt, and black pepper. Sear for 3 to 4 minutes.
Slowly flip fillet and sear the flesh for 1 to 2 minutes. Baste the top (skin side) with the hot oil in the pan while the flesh of salmon is searing at the bottom of the pan. Salmon does not need to be fully cooked through.
Transfer salmon fillet onto a plate. Rest for 5 minutes. Cut into bite-sized chunks.
FOR THE ALFREDO SAUCE PASTA:
Using the same skillet, retain one tablespoon oil then add unsalted butter.
Sauté onions until translucent. Add garlic, sauté until fragrant.
Pour cream and bring to a gentle simmer. Season with nutmeg, salt, and white pepper. Stir.
Mix in Parmesan cheese. Combine until smooth and creamy.
Toss in al dente fettuccine. Coat pasta with the creamy sauce.
Add salmon then drizzle freshly squeezed lemon juice. Toss.
Top with lemon zest and freshly grated Parmesan cheese.
Transfer to a serving plate. Garnish with fresh parsley and more Parmesan cheese.
Notes
Be careful not to overcook the salmon. Cook your fillet until it is just done. Overcooking will result in dry and tough meat.Use high-quality parmesan cheese for the sauce to ensure a rich and creamy texture.Cook the pasta in a large pot of salted water to al dente. This should prevent it from overcooking and becoming mushy.Plate the pasta immediately after cooking. This ensures that the noodles don't stick together and everything stays hot.Top each serving with Parmesan cheese and chopped fresh herbs such as parsley or basil to add flavor and a pop of color.