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Salmon Alfredo

Salmon Alfredo pairs flaky, golden-seared salmon with creamy garlicky Alfredo fettuccine made in one skillet. Cooked fast, the sauce turns silky by whisking in Parmesan at a gentle simmer and using reserved pasta water for the perfect cling.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Fettuccine and salmon
  • 12 oz fettuccine pasta
  • 4 salmon fillets
  • 0.75 tsp kosher salt divided
  • 0.25 tsp black pepper divided
Alfredo sauce
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 garlic cloves minced
  • 2 cup heavy cream
  • 1.5 cup grated Parmesan plus extra for serving
  • 2 tbsp fresh parsley chopped, for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Cook the fettuccine in salted boiling water according to package directions. Reserve ½ cup pasta water before draining and set it aside.
Sear salmon
  1. Season the salmon with half the salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the salmon for 4 minutes per side, until golden and flaky, then remove and set aside.
Build the garlic butter base
  1. In the same skillet, melt the butter and sauté the garlic for 30 seconds, until fragrant. Keep heat at medium so the garlic doesn’t brown.
Make the Alfredo sauce
  1. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan until smooth, about 1–2 minutes.
Combine and season
  1. Toss the cooked pasta in the sauce, thinning with reserved pasta water if needed. Season with the remaining salt and pepper.
Serve
  1. Plate the pasta and top with the seared salmon. Garnish with fresh parsley and extra Parmesan before serving.

Notes

Pro tip: reserve pasta water, then add it a splash at a time so the sauce turns glossy and clings to the fettuccine. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of cream or pasta water. Freezing isn’t recommended because the cream sauce can separate. For a lighter option, use half-and-half instead of heavy cream (sauce will be slightly thinner but still creamy).