Description
Creamy, cheesy, and full of flavor, this Salmon Alfredo recipe combines tender seared salmon with fettuccine tossed in a rich parmesan garlic sauce. It’s an easy yet elegant dinner that comes together in under 30 minutes.
Ingredients
Units
Scale
- 12 oz fettuccine pasta
- 2 lbs skinless salmon, cut into 1-inch cubes
- 1/2 tablespoon garlic parsley salt
- 6 tablespoons unsalted butter, divided
- 2 cups heavy whipping cream
- 4 garlic cloves, pressed
- 1 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente. Reserve ½ cup of pasta water and drain.
- Season salmon cubes with garlic parsley salt. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Sear salmon for 2–3 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt remaining 4 tablespoons of butter. Add pressed garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in parmesan cheese until melted and smooth.
- Add cooked fettuccine and toss to coat in the sauce. Add a splash of reserved pasta water if needed to thin the sauce.
- Return salmon to the skillet and gently mix it in. Sprinkle with chopped parsley.
- Serve immediately with extra parmesan and parsley on top.
Notes
- Don’t overcook salmon — it should be tender and flaky.
- Use freshly grated parmesan for a smooth, creamy sauce.
- Add a squeeze of lemon juice for brightness.
- Reheat leftovers gently with a splash of cream to revive the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 2g
- Sodium: 520mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 160mg