This rich, delicious, and restaurant-quality dish can be on your table in no time.
From high-end, elegant restaurants to Stouffer’s frozen entrées, fettuccine Alfredo is a favorite whether you’re dining out or eating in. There’s just something so sumptuous about that thick, velvety sauce made from butter, cream, and nutty Parmesan cheese that is so decadently appealing. And if you thought you loved the dish before, just wait until you try this dazzling salmon Alfredo pasta.
Did you love buttered noodles with cheese when you were a kid? Maybe you still do (I do!). Are noodles with butter and cheese a go-to for the picky eaters in your house? Are you wondering why I’m talking about buttered noodles with cheese in a recipe for salmon Alfredo pasta? I’ll tell you! Back in the early 20th century, (so the story goes) there was a chef in Rome, Italy, who was upset because after his wife gave birth to their son, she had completely lost her appetite (aside from the health risks, this is really hard on a chef!). So Chef di Lelio tried everything to get his wife to eat, but nothing appealed to her until he decided to simply toss some fresh fettuccine in butter and Parmesan. And it did the trick; the Chef’s wife loved it so much, she convinced him to add it to his restaurant menu. And guess what Chef di Lelio’s first name was. Alfredo. And there you have it: the birth of fettuccine Alfredo!
Eventually, chefs started adding cream to the butter and Parm to make the sauce richer. In this recipe, we’re adding a little lemon juice to that gorgeous sauce, which provides a bright undertone to the whole dish (don’t forget to save a bit of the pasta water so you can bring the sauce to your desired consistency). And this sauce with the salmon? Divine. The salmon will be baked to perfection and so will flake beautifully when you mix it and the pasta into the creamy, deeply flavorful sauce. Also, it’s so simple to make. For me, the term “easy elegance” describes salmon Alfredo pasta to a T.
If you want to add even more flavor to this recipe, you can sub out the salmon for this Lemon Butter Salmon or, for more punch, this Blackened Salmon, which will bring an earthy sweet and smokey flavor to the dish, as well as a great crispy crunch.
Salmon is a Superfood…
It is true that the luxurious sauce in our salmon Alfredo is not exactly healthy (though there is a lot of protein and calcium in dairy!), but we all need to indulge in decadent deliciousness from time to time. The good news here, though, is that there is a bounty of nutrition in salmon.
Salmon is a great source of protein but unlike some other protein choices, salmon is low in saturated fat. It is also an excellent source of vitamin B12, vitamin D, iron, potassium, and many other essential minerals. Salmon is also rich in omega-3 fatty acids, “healthy fats” that we need but that our bodies don’t produce. Lots of studies have shown that consuming foods rich in omega-3s promotes heart health, is good for our scalp, skin and bones, improves cell function, and can even elevate our mood. The FDA recommends eating 2 portions of salmon a week, so why not make one of those portions salmon Alfredo pasta?
How to Make Ahead and Store?
This dish is best served as soon as it’s done, but you could bake the salmon ahead of time and store it in the refrigerator in an airtight container for up to 2 days. Leftover salmon Alfredo will keep in an airtight container in the fridge for up to 3 days. We don’t recommend freezing salmon Alfredo pasta, as the taste and textures can alter during the freezing process.
Can I Substitute Half and Half for the Heavy Cream?
Yes. Although the sauce will be a bit lighter, it will still be creamy and delicious.
Serving Suggestions
Like all great Italian entrées, salmon Alfredo pasta goes perfectly with salad and bread. I love to serve it with Kale Caesar Salad and these buttery pull-apart Garlic Rolls. And speaking of Italian, if your family is not a big fan of fish, switch out the salmon for chunks of Italian Baked Chicken; if your crew likes seafood but just not salmon, try this recipe with Sautéed Shrimp. And serve any of these dishes with some Grilled Green Beans and a Roasted Pepper Salad on the side.
Actually, there are lots of side dishes that fully complement salmon Alfredo pasta, especially Italian-inspired ones. This Parmesan Roasted Asparagus is a perfect pairing, but I also love this dish with Baked Artichokes. Or keep the creamy Parm-y theme going and serve these Creamed Onions (they’re not just for Thanksgiving anymore!). Whatever you do, you’re going to need a great dessert to finish off a spectacular meal, and at the top of my list is, of course, The Best Tiramisu.
Salmon Alfredo Pasta
Ingredients
- 12 ounces fettuccine noodles
- 1 tablespoon olive oil
- 3/4 pound salmon fillet
- 1 teaspoon kosher salt divided
- 1/2 teaspoon ground black pepper divided
- 1 stick unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- Chopped fresh parsley for garnish
Instructions
- Preheat oven to 400 degrees F.
- Place salmon on a baking sheet, drizzle with olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 14-16 minutes until salmon is cooked through.
- While salmon bakes, bring a large pot of water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute.
- Stir in heavy cream, remaining salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring frequently.
- Reduce heat to low, add grated Parmesan cheese and lemon juice, stirring until the cheese melts and the sauce is smooth.
- Flake the cooked salmon into large chunks. Add the salmon and cooked fettuccine to the sauce. Toss gently to combine, adding reserved pasta water a little at a time to reach desired consistency.
- Serve hot, garnished with chopped parsley.
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