Creamy Alfredo Salmon Pasta

Name: Creamy Alfredo Salmon Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 ounces long pasta (such as fettuccine or linguine); salt for pasta water; 2 cups small broccoli florets; 1 pound salmon fillets; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons extra virgin olive oil; 1 tablespoon butter; 2 tablespoons butter; 1 small shallot (very finely minced); 3 garlic cloves (finely grated); 1 cup heavy cream; 1 cup Parmesan cheese (finely grated); 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; pinch of nutmeg; 2 teaspoons fresh lemon juice; Parmesan cheese (grated); Fresh parsley (chopped); Lemon zest

This Creamy Alfredo Salmon Pasta is a rich and comforting dinner made with tender, flaky salmon, linguine and a velvety homemade alfredo sauce. You can heave this on the table in under 30 minutes making it perfect for those busy weeknights or an elegant restaurant-style meal!

Prep15 min
Cook20 min
Total35 min
Makes4 servings
Calories937

Ingredients

4 servings

For the salmon pasta:

12 ounces long pasta (such as fettuccine or linguine)
salt for pasta water
2 cups small broccoli florets
1 pound salmon fillets
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil
1 tablespoon butter

For the alfredo sauce:

2 tablespoons butter
1 small shallot (very finely minced)
3 garlic cloves (finely grated)
1 cup heavy cream
1 cup Parmesan cheese (finely grated)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
pinch of nutmeg
2 teaspoons fresh lemon juice

For serving:

Parmesan cheese (grated)
Fresh parsley (chopped)
Lemon zest

Method

1
Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente according to the package instructions.
2
About 2-3 minutes before the pasta is done, add broccoli florets into the same pot. Scoop out about 1/2 cup of the cooking water and set aside. Drain the pasta and broccoli together.
3
Pat salmon dry with paper towels (it helps it to sear rather than steam). Season the salmon with salt and pepper.
4
Heat the olive oil and a tablespoon of butter in a large skillet. As soon as it’s sizzling, add the salmon. Cook for about 5 minutes per side (depending on thickness) until the fish is cooked through and nicely golden on the outside. Transfer to a plate and let rest for 5 minutes. Flake into bite-sized chunks.
5
Add the remaining two tablespoons of butter to the same skillet and cook shallot for a few minutes, until softened. Stir in garlic and cook for 30 seconds more, just until fragrant. Don’t let it brown.
6
Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes, until slightly thickened. Gradually stir in Parmesan until melted and smooth. Season with salt, black pepper, and nutmeg (if using).
7
Add the cooked pasta and broccoli to the sauce and toss to coat. Add splashes of the reserved pasta water as needed to loosen the sauce and coat the pasta.
8
Stir in the flaked salmon. Warm everything together over low heat for a couple of minutes. Don’t let it boil. Add lemon juice and taste for seasoning. Top with more Parmesan, chopped parsley, and a bit of lemon zest, if desired.

Notes

Use freshly grated Parmesan to get the smoothest sauce. Pre-shredded cheese doesn’t melt as well and can turn the Alfredo grainy. Cut broccoli into small, even florets so they cook in the same time as pasta and mix evenly throughout the dish. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat over low heat with a splash of cream or milk, stirring until smooth and creamy again. Avoid boiling to keep the sauce from separating. This pasta is best enjoyed fresh or reheated from the refrigerator. Freezing is not recommended, as the sauce can separate after thawing and the texture may not be the same. Long, wide pasta like fettuccine or linguine works best here, as it holds the creamy sauce well. Spaghetti isn’t ideal, since the sauce won’t cling to it as nicely.