Salmon Alfredo Fettuccine (Printable Version)
Flaky salmon folded into creamy, cheesy noodles with garlic and parmesan makes a speedy, satisfying meal.
# What You'll Need:
→ Fish
01 -
0.25 teaspoon ground black pepper
02 -
0.5 teaspoon salt
03 -
340 grams salmon fillets
→ Pasta
04 -
225 grams dry fettuccine
→ Alfredo Sauce
05 -
240 millilitres heavy cream
06 -
2 cloves garlic, minced
07 -
120 grams freshly grated parmesan cheese
08 -
60 grams unsalted butter
09 -
0.5 teaspoon Italian seasoning
10 -
0.25 teaspoon ground black pepper
11 -
0.25 teaspoon salt
# Step-by-Step Guide:
01 -
Let your oven heat up to 220°C. Put parchment on your baking tray then pop the salmon fillets on skin down. Sprinkle with pepper and salt. Slide the tray into the oven, bake about 10 to 12 minutes. Once they're easy to flake with a fork, take them out, let them cool a bit, then break into chunks. Put aside for now.
02 -
Boil a big pot of salted water. Toss in your fettuccine and cook till it's got some bite left—check the package for timing. Scoop out 240 millilitres of that starchy water before draining the pasta. Put the noodles and water aside.
03 -
Drop the pot on medium heat and melt the butter till it's sizzling. Throw in the garlic and let it sizzle about a minute. Pour in the cream with Italian seasoning, a pinch of salt, and some pepper. Give it a good stir and let it bubble for a couple minutes. Now add your parmesan and stir till the sauce is super smooth.
04 -
Turn the heat way down. Add the pasta to your sauce along with 120 to 180 millilitres of saved pasta water. Mix everything so it's glossy. Gently mix in the salmon flakes and give it all a soft toss. Dish up while it’s hot.
# Additional Notes:
01 -
Like it extra saucy? Just double what goes into your sauce. Alfredo sauce tends to split if you try to reheat, so it's best while fresh.
02 -
Forgot about the pasta water? Mix 0.25 teaspoon cornstarch with 240 millilitres water for a quick fix so your sauce turns out right.
03 -
Go for a parmesan wedge and grate it yourself. You'll get that perfect creamy texture. Bagged grated parmesan usually makes things feel gritty.