Salmon Alfredo Pasta
A creamy and delicious pasta dish made with salmon, broccoli, and fettuccine, perfect for a quick family dinner.
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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Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.