Salmon Alfredo Pasta is a tasty meal you can make quickly at home. It combines cooked salmon, broccoli, and fettuccine pasta in a creamy sauce. You don’t need a lot of time or special skills to make this dish. It’s great for a family dinner or when you want something nice without a lot of work.
Why You’ll Love Making Salmon Alfredo Pasta
This dish combines wholesome ingredients with comforting flavors. You’ll enjoy the buttery creaminess of the Alfredo sauce balanced by the fresh brightness of lemon and parsley. The salmon adds a delicate, flaky texture and a healthy boost of protein, while the broccoli brings color and a slight crunch. It’s an elegant meal that’s still approachable for cooks at any level. Plus, it’s a great way to get your veggies without sacrificing taste.
Salmon Alfredo Pasta is also flexible—you can prepare it for a quick weeknight supper or scale up for entertaining. The sauce is rich but not overpowering, making it a crowd-pleaser. And since everything cooks together on one baking sheet and stovetop, cleanup is simple too.
Ingredients You Need to Create Salmon Alfredo Pasta
Here’s what you’ll gather before you get cooking. Measuring carefully will help your sauce come out smooth and your salmon perfectly seasoned:
- Nonstick cooking spray (to keep your baking pan clean)
- 1 head broccoli, cut into small florets
- 1 large boneless salmon fillet, about 3/4 to 1 pound
- 1 tablespoon olive oil
- 1 ½ teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper, divided
- 12 ounces uncooked fettuccine noodles
- 1 stick unsalted butter (8 tablespoons), cut into tablespoons
- 3 garlic cloves, minced
- 1 shallot, minced
- 1 cup heavy cream
- 1 ½ cups grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- Chopped fresh parsley for garnish
- Lemon wedges for garnish
- Shaved Parmesan cheese for garnish
How to Make Salmon Alfredo Pasta
- Begin by heating your oven to 400 degrees Fahrenheit. Meanwhile, get a large pot of water boiling on your stove.
- Spray a large rimmed baking pan with nonstick spray to prevent sticking. Place your broccoli florets on one half of the pan, then place the salmon fillet skin-side down on the other half.
- Drizzle the broccoli with olive oil. Season both the salmon and broccoli with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Slide the pan into the oven and roast for 14 to 16 minutes. The broccoli should be tender, and the salmon cooked through, reaching an internal temperature of 145 degrees F.
- While the salmon and broccoli roast, salt the boiling water and cook your fettuccine according to the package instructions until al dente. Reserve half a cup of the pasta water before draining.
- In a large, deep skillet over medium heat, melt your butter. Add the minced garlic and shallot, cooking for about a minute and stirring constantly to prevent burning.
- Pour in the heavy cream and add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring this to a boil over medium-high heat, then lower the heat to medium-low. Allow the sauce to gently simmer for 5 to 6 minutes, stirring often, until it thickens slightly.
- Turn the heat down to low and stir in the grated Parmesan cheese and fresh lemon juice. Keep stirring until the cheese melts completely and the sauce is smooth.
- Remove the baking pan from the oven. Carefully slide a spatula between the salmon skin and flesh to separate and discard the skin. Break the salmon into large chunks.
- Add the drained fettuccine and reserved pasta water to the skillet with your Alfredo sauce. Toss in the roasted broccoli and salmon chunks. Mix gently until all ingredients are evenly coated with the sauce.
- Serve the pasta by dividing it onto plates. Garnish with chopped fresh parsley, lemon wedges, and shaved Parmesan cheese for an added touch of freshness and flavor.
How to Serve Your Salmon Alfredo Pasta
Serve this pasta warm for the best experience. It pairs beautifully with a simple green salad or garlic bread to round out the meal. The lemon wedges on the side add a zesty brightness when squeezed over the dish, balancing the creamy sauce nicely.
If you want to make it a full-course dinner, offer a light appetizer like a vegetable soup or bruschetta before serving. For dessert, something light such as fresh berries or sorbet complements the richness of the pasta perfectly.
When plating, garnish generously with fresh parsley and shaved Parmesan. This not only adds color but also boosts flavor and presentation. Whether it’s a family meal or a special occasion, this dish will make everyone feel satisfied.
Expert Tips for Perfect Salmon Alfredo Pasta
- Freshness Matters: Use fresh garlic, shallots, and lemon juice for the best flavor in your sauce. Pre-minced or bottled lemon juice won’t give the same brightness.
- Don’t Overcook Salmon: Keep an eye on your salmon while roasting. It cooks quickly, and overcooked salmon becomes dry. Aim for that perfect flaky texture.
- Pasta Water Magic: Adding some reserved pasta water to the sauce helps it cling better to the noodles and keeps the dish silky.
- Cheese Quality Counts: Use freshly grated Parmesan rather than pre-grated varieties for a smoother, more flavorful sauce.
- Customize Your Broccoli: If you prefer, substitute or add other vegetables like asparagus or peas to give your dish a twist.
- Stir Gently: When combining salmon chunks with pasta and sauce, stir gently to keep the salmon pieces intact.
- Rest Before Serving: Let the finished dish rest for a minute or two off the heat before plating. This helps flavors meld.
How to Store Your Leftover Salmon Alfredo Pasta
To keep your leftovers fresh, store them in an airtight container in the refrigerator within two hours of cooking. The pasta with sauce and salmon will last about 3 to 4 days chilled.
When reheating, do so gently on the stove over low heat or in the microwave using short bursts. Stir frequently to prevent the sauce from breaking or separating.
If the sauce thickens too much after refrigeration, add a splash of milk or cream while reheating to loosen it up and bring back creaminess.
Avoid freezing if possible, as the texture of the salmon and sauce can change unfavorably once thawed.
Variations to Try with Salmon Alfredo Pasta
You can easily customize this recipe to suit your preferences or what you have on hand:
- Swap Salmon for Other Fish: Try using cod, halibut, or trout if you want a milder or different flavor.
- Use Different Pasta Shapes: Penne, linguine, or even bowtie pasta work well and can change the texture experience.
- Add Spices: Sprinkle red pepper flakes or smoked paprika into your sauce for a subtle heat or smoky note.
- Make It Lighter: Substitute half-and-half or whole milk for heavy cream to reduce richness, but note the sauce won’t be as thick.
- Boost Veggies: Add mushrooms, spinach, or sun-dried tomatoes for extra nutrition and color.
- Make It Dairy-Free: Use dairy-free butter and cream alternatives, plus a vegan Parmesan substitute for a plant-based version.
- Add Crunch: Toasted pine nuts or slivered almonds sprinkled on top add a nice textural contrast.
Frequently Asked Questions About Salmon Alfredo Pasta
What’s the best way to tell when salmon is cooked properly?
Look for salmon that flakes easily with a fork and is opaque throughout. Its internal temperature should reach 145 degrees Fahrenheit for safe eating.
Can I use frozen salmon for this recipe?
Yes, but make sure to thaw it completely before cooking for even roasting and best texture.
How can I make the sauce thicker?
Simmer the cream mixture longer before adding cheese, stirring frequently until it reaches your desired thickness.
Is it okay to prepare this recipe ahead of time?
It’s best fresh, but you can prep components like chopping broccoli or mincing garlic ahead. Fully cooked pasta and sauce are best served immediately.
What sides go well with Salmon Alfredo Pasta?
Simple salads, garlic bread, or steamed vegetables pair wonderfully without overwhelming the dish.
Can I make this gluten-free?
Yes, substitute the fettuccine with your favorite gluten-free pasta. Just follow the package cooking instructions.
How long does leftover Salmon Alfredo Pasta last?
Stored properly in the fridge, it stays good for 3 to 4 days.
Will reheating affect the sauce?
Reheating gently helps keep the sauce creamy. Avoid overheating or microwaving too long as it can cause separation.
Salmon Alfredo Pasta
Equipment
- Large Pot
- Rimmed Baking Pan
- Large Deep Skillet
Ingredients
- 1 head broccoli cut into small florets
- 1 large salmon fillet about 3/4 to 1 pound
- 1 tablespoon olive oil
- 1 ½ teaspoons kosher salt divided
- ¾ teaspoon ground black pepper divided
- 12 oz uncooked fettuccine noodles
- 1 stick unsalted butter (8 tablespoons), cut into tablespoons
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 ½ cups grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh parsley for garnish
- 1 each lemon cut into wedges for garnish
- 1/4 cup shaved Parmesan cheese for garnish
Instructions
- Preheat your oven to 400°F (200°C) and bring a large pot of salted water to a boil.
- Spray a large rimmed baking pan with nonstick spray. Place broccoli florets on one half of the pan and the salmon fillet skin-side down on the other half. Drizzle broccoli with olive oil and season both with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
- Roast in the oven for 14 to 16 minutes until the broccoli is tender and the salmon reaches an internal temperature of 145°F.
- While the salmon and broccoli roast, cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large, deep skillet over medium heat, melt the butter. Add minced garlic and shallot, cooking for about a minute, stirring constantly.
- Pour in heavy cream, add remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring to a boil, then lower heat and simmer for 5 to 6 minutes until slightly thickened.
- Turn heat down to low, stir in grated Parmesan cheese and lemon juice until the cheese melts completely.
- Remove the baking pan from the oven, discard salmon skin, and break the salmon into chunks.
- Add drained fettuccine and reserved pasta water to the skillet with the Alfredo sauce, tossing in roasted broccoli and salmon chunks. Mix gently.
- Serve warm, garnished with parsley, lemon wedges, and shaved Parmesan.
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