Description
A creamy and flavorful Salmon Alfredo Pasta recipe featuring seared salmon fillets atop rich homemade Alfredo sauce tossed with fettuccine pasta. This dish combines tender, juicy salmon with a luscious Parmesan cream sauce infused with garlic, onion, and lemon zest for a perfectly balanced meal ideal for seafood and pasta lovers.
Ingredients
Scale
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 searing)
For the Alfredo Sauce Pasta
- 4 ounces dry fettuccine pasta, cooked al dente
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- ¾ cup heavy cream
- 1½ cups freshly grated Parmesan cheese, divided
- ⅛ teaspoon nutmeg
- ¼ cup reserved pasta water (or more as needed)
- ½ tablespoon lemon zest (from 1 lemon)
- 1 tablespoon freshly squeezed lemon juice (after zesting lemon)
- Ground white pepper to taste
Instructions
- Sear the Salmon: Heat olive oil in a skillet over medium-high heat. Gently place the salmon fillet skin-side down and season with garlic powder, kosher salt, and ground black pepper. Sear for 3 to 4 minutes until skin is crisp and the flesh starts to cook.
- Flip and Baste Salmon: Carefully flip the salmon fillet and sear the flesh side for 1 to 2 minutes. While the flesh cooks, spoon the hot oil from the pan over the top (skin side) to baste it. The salmon should remain slightly undercooked inside for optimal tenderness.
- Rest and Cut Salmon: Transfer the salmon to a plate and let it rest for 5 minutes. After resting, cut the fillet into bite-sized chunks ready to be mixed with the pasta.
- Prepare Alfredo Sauce: Using the same skillet, retain 1 tablespoon of the salmon-infused oil and add the unsalted butter. Sauté the finely chopped onion until translucent, then add the minced garlic and cook until fragrant, about 1 minute.
- Simmer Cream and Season: Pour in the heavy cream and bring the mixture to a gentle simmer. Season with nutmeg, kosher salt, and ground white pepper. Stir to combine evenly.
- Add Parmesan Cheese: Gradually mix in 1 cup of the freshly grated Parmesan cheese, stirring continuously until the sauce is smooth, creamy, and well combined.
- Toss Pasta in Sauce: Add the cooked al dente fettuccine to the skillet and toss thoroughly to coat the pasta in the rich Alfredo sauce. Use reserved pasta water a little at a time to loosen the sauce if needed.
- Add Salmon and Lemon Juice: Gently fold the bite-sized salmon chunks into the pasta and drizzle the freshly squeezed lemon juice over the top. Toss carefully to combine flavors without breaking up the salmon.
- Garnish and Serve: Sprinkle the lemon zest and remaining Parmesan cheese on top. Transfer the pasta to a serving plate and garnish with freshly chopped parsley and additional Parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- Be careful not to overcook the salmon; it should be just done and remain tender and moist.
- Use high-quality Parmesan cheese for a rich, creamy sauce texture and best flavor.
- Cook pasta in a large pot of salted boiling water to al dente to avoid mushy noodles.
- Plate the pasta immediately after mixing to prevent noodles from sticking together and keep the dish hot.
- Top with fresh herbs such as parsley or basil along with Parmesan to enhance flavor and add vibrant color.
Nutrition
- Serving Size: 1 plate (approx. 1/2 recipe)
- Calories: 620 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
