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Finished plate of salmon alfredo in white bowl on placemat

Salmon Alfredo

This simple and decadent Salmon Alfredo is rich, creamy, and packed with flavor. It's an easy at-home restaurant-style pasta, perfect for weeknight dinner or any special occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 oz fettuccine pasta or pappardelle pasta
  • 2 tsp olive oil
  • 6 TBSP unsalted butter- divided
  • 1 lb salmon filet
  • 2 cloves minced garlic
  • 1 1/2 cup heavy cream
  • 3 TBSP Cajun seasoning I use Dan O seasoning
  • 1/2 cup or more of Parmesan cheese grated
  • 1/2 tsp parsley
  • Salt and pepper to taste

Method
 

  1. Coat the salmon with Cajun seasoning and distribute slices of butter (3Tbsp) on salmon
  2. Bake at 350 for 20-25 minutes
  3. Cook the pasta in salted water with some olive oil until al dente and set aside
  4. While the pasta is cooking, in a large skillet- on medium heat- add the additional 3 Tbsp butter and let melt
  5. Then add the garlic and saute for 1 minute
  6. Add in the heavy cream and bring to a simmer
  7. Add in salt, pepper, parsley, and Parmesan cheese and simmer for 3-5 minutes
  8. Toss cooked pasta into the sauce and cook for 1 minute
  9. Top with the salmon and more Parmesan cheese
    Enjoy!

Notes

Storage:
  • Store leftover pasta in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over medium-low heat to prevent the sauce from breaking. Add a splash of milk or cream to loosen the sauce and serve once hot.
  • Freezing leftovers is not recommended unless necessary, as the texture of the sauce and pasta can change once frozen and thawed. The sauce can separate and become grainy, and the pasta can turn mushy.