Salmon Alfredo Pasta
A creamy and comforting dish combining tender salmon with a rich Alfredo sauce, served over pasta for a delightful dinner.
15 min
Prep
25 min
Cook
4
Serves
620
Calories
Macros · per serving
32g protein
52g carbs
29g fat
Ingredients
For 4 servings
- 500 g salmon fillet
- 300 g fettuccine
- 2 tbsp butter
- 3 cloves garlic
- 1 cup heavy cream
- 1 cup parmesan cheese
- 1 tbsp olive oil
- salt — to taste
- black pepper — to taste
- 2 tbsp parsley
Instructions
- 1
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Drain and set aside.
- 2
While the pasta cooks, season the salmon fillet with salt and black pepper.
- 3
Heat olive oil in a large skillet over medium heat. Add the salmon, skin-side down, and cook for 4-5 minutes per side until cooked through. Remove from the skillet and set aside.
- 4
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 5
Reduce the heat to low and pour in the heavy cream, stirring to combine. Gradually add grated parmesan cheese, stirring constantly until the sauce is smooth and thickened.
- 6
Flake the cooked salmon into bite-sized pieces and add to the Alfredo sauce. Add cooked pasta to the skillet and toss to coat evenly.
- 7
Garnish with chopped parsley and additional parmesan cheese if desired. Serve immediately.
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