Salmon Alfredo Pasta
Salmon makes a light and delightful addition to Alfredo sauce. The addition of lemon zest and freshly squeezed lemon juice brightens this pasta recipe.
Servings (Adjustable):
Calories: 1174kcal
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Ingredients
FOR THE SALMON:
- 1 piece salmon fillet 200 grams
- ½ teaspoon garlic powder
- kosher salt to taste
- ground black pepper to taste
- olive oil
FOR THE ALFREDO SAUCE PASTA:
- 4 ounces fettuccine dry pasta, cooked al dente
- 2 tablespoons unsalted butter
- 2 cloves minced garlic
- 1 small finely chopped onion
- ¾ cup heavy cream
- 1 1 /2 cups freshly grated Parmesan cheese divided
- ⅛ teaspoon nutmeg
- ¼ cup pasta water or more, reserved after boiling pasta
- ½ tablespoon lemon zest from 1 lemon
- 1 tablespoon freshly squeezed lemon juice after zesting lemon
- kosher salt to taste
- ground white pepper to taste
Instructions
FOR THE SALMON:
- 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.
Nutrition
Calories: 1174kcal | Carbohydrates: 50g | Protein: 67g | Fat: 78g | Saturated Fat: 46g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 302mg | Sodium: 1726mg | Potassium: 870mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2520IU | Vitamin C: 8mg | Calcium: 1293mg | Iron: 3mg
Equipment
