Salmon with Alfredo
This salmon with Alfredo is a comforting Italian dish featuring tender salmon and creamy white sauce—perfect for a cozy night in!
Servings: 6 servings
Calories: 821kcal
Equipment
- glass measuring cups
- tongs
Ingredients
- 1 ½ pounds salmon six (4-ounce) skin-on filets of Sockeye, King, or Atlantic salmon
- 1 teaspoon kosher salt
- ¾ teaspoon coarsely ground black pepper
- 1 pound fettuccine or other fresh or dried long pasta or noodle of choice
- 2 cups heavy cream
- 2 tablespoons unsalted butter
- 1 cup shaved parmesan cheese
- 1 pinch nutmeg
- salt and black pepper to taste
Instructions
- Set oven to 400°F.
- Arrange salmon filets, skin side down, on a large rimmed baking sheet lined with parchment paper. Sprinkle each filet with some of the salt and pepper.Bake salmon in preheated oven for 10-12 minutes, or until fish flakes easily with a fork.
- Meanwhile, as the fish cooks, bring 4 quarts of water to a heavy boil in a large pot over high heat. Add 1 tablespoon salt to the boiling water, then add the fettuccine. Cook pasta to al dente (about 2 minutes less than stated on pasta package directions).
- Meanwhile, as the fettuccine cooks, prepare the alfredo sauce. Add cream to a 12-inch (or larger) skillet. Cook over medium heat until cream thickens slightly and reduces to approximately 1.5 cups. This will take about 8 minutes.
- Remove salmon from oven and set aside to cool. When cool enough to handle, use your fingers to loosen and remove the skin from each filet. Chop or flake fish into large chunks and set aside. *Optional - see Notes.
- When pasta is cooked to al dente, reserve 1/2 cup of the pasta water in a heat-safe measuring cup. Set the water aside, then drain the remaining water and pasta through a colander. Return pasta to the pot it was cooked in.
- Whisk the butter, parmesan cheese, and nutmeg into the reduced cream, then taste the sauce and season with salt and pepper as needed. Pour the sauce into the pot of pasta; using tongs, toss to coat. Gradually whisk in the reserved pasta water, a little at a time, to allow the sauce to cling better to the pasta. Add salmon pieces to the pasta and sauce and very gently toss with tongs to coat with sauce. Alternatively, arrange fish over the top of the fettuccine alfredo.Serve salmon alfredo pasta while it's warm.
Notes
- Making any baked fish with slices of lemon or lemon zest in the pan is also never a bad idea to add some extra vibrancy and acidity to the dish.
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- Swap the pasta: While fettuccine is a classic choice, you can use linguine, penne, rigatoni, or even spaghetti to switch up the texture. For a lower-carb option, try zucchini noodles or spaghetti squash.
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- Try a different protein: Not a fan of salmon? Swap it for grilled shrimp, chicken, or scallops to create a different take on Alfredo with salmon.
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- Add some greens: Stir in spinach, arugula, or kale for extra nutrients and a pop of color. For a more Italian-inspired twist, add sun-dried tomatoes, roasted bell peppers, or artichoke hearts.
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- Spice it up: If you love a little heat, sprinkle in some red pepper flakes or Cajun seasoning to give your pasta a spicy kick.
- Leftovers can be stored in an airtight container storage in the fridge for up to 4 days. This meal should not be frozen as the fat in the cream will separate once thawed because of the cream in the sauce.
- We recommend storing the baked fish and fettuccine separately so that the fishy flavor doesn’t seep into the sauce and overtake the whole dish.
- To prevent the sauce from separating, reheat slowly in short 10-15 second bursts in the microwave, stirring in between.
Nutrition
Serving: 1serving | Calories: 821kcal | Carbohydrates: 57g | Protein: 41g | Fat: 47g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 237mg | Sodium: 742mg | Potassium: 833mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1505IU | Vitamin C: 0.5mg | Calcium: 291mg | Iron: 3mg
