Description
This Salmon Alfredo Pasta recipe combines perfectly seared salmon fillet with a rich, creamy homemade Alfredo sauce tossed with al dente fettuccine. Infused with garlic, onion, nutmeg, and a hint of fresh lemon zest and juice, this comforting dish is elevated with fresh Parmesan cheese and fresh parsley for garnish. It’s an elegant yet simple one-skillet meal perfect for a satisfying dinner.
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 and 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
- 1 ½ 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. Place the salmon fillet skin side down, seasoning it with garlic powder, kosher salt, and black pepper. Sear for 3 to 4 minutes until the skin is crispy.
- Flip and Baste Salmon: Carefully flip the salmon and cook the flesh side for 1 to 2 minutes. While the flesh cooks, baste the top (skin side) with the hot oil from the pan to keep it moist. The salmon should be slightly pink inside and not fully cooked through.
- Rest and Chunk Salmon: Transfer the salmon onto a plate and allow it to rest for 5 minutes. After resting, cut the fillet into bite-sized chunks and set aside.
- Prepare Alfredo Base: Using the same skillet, retain about one tablespoon of the existing oil and add the unsalted butter. Sauté the finely chopped onions until they become translucent and soft.
- Add Garlic: Add the minced garlic to the onions and cook until fragrant, about 30 seconds to a minute. Be careful not to burn the garlic.
- Simmer Cream and Season: Pour in the heavy cream and bring it to a gentle simmer. Season the mixture with nutmeg, kosher salt, and ground white pepper. Stir continuously to blend flavors.
- Add Parmesan Cheese: Gradually mix in the freshly grated Parmesan cheese, stirring until the sauce is smooth, creamy, and well combined.
- Toss Pasta in Sauce: Add the cooked al dente fettuccine into the skillet, tossing it to coat thoroughly in the Alfredo sauce. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Combine with Salmon and Lemon: Gently fold the bite-sized salmon chunks into the pasta and sauce. Drizzle freshly squeezed lemon juice over the mixture and toss lightly to distribute the brightness evenly.
- Garnish and Finish: Sprinkle lemon zest on top along with more freshly grated Parmesan cheese. Transfer the pasta to a serving plate and garnish with fresh chopped parsley to add color and fresh herb flavor.
Notes
- Avoid overcooking the salmon to prevent dry, tough meat. Cook until just done and still moist inside.
- Use high-quality Parmesan cheese for the best rich and creamy Alfredo sauce texture.
- Cook pasta in well-salted boiling water and stop at al dente to prevent mushiness in the final dish.
- Serve the pasta immediately after tossing with sauce to keep noodles from sticking together and ensure it’s hot.
- Top each serving with extra Parmesan cheese and fresh herbs like parsley or basil for added flavor and visual appeal.
Nutrition
- Serving Size: 1 serving (approx. half the recipe)
- Calories: 720
- Sugar: 2g
- Sodium: 550mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 140mg
