Salmon Alfredo
why make this recipe
Salmon Alfredo is a delicious and creamy pasta dish that combines the rich flavors of smoked salmon with perfectly cooked fettuccine. It’s a great option for a quick weeknight dinner or a special occasion. This recipe is easy to make and is sure to please family and friends alike. Plus, it’s packed with protein and healthy fats from the salmon, making it not just tasty but also nutritious.
how to make Salmon Alfredo
Ingredients:
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 8 oz smoked salmon, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped parsley for garnish
Directions:
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
- Add the chopped smoked salmon and cook for another 2-3 minutes until heated through.
- Season with salt and pepper to taste.
- Toss the cooked fettuccine in the sauce until well coated.
- Serve hot, garnished with chopped parsley.
how to serve Salmon Alfredo
Serve Salmon Alfredo right away while it’s hot and creamy. You can place it on plates or in bowls and sprinkle freshly chopped parsley on top for a touch of color. This dish pairs well with a side salad or garlic bread for a complete meal.
how to store Salmon Alfredo
If you have leftovers, store them in an airtight container in the refrigerator. The dish can be kept for 2-3 days. When you’re ready to eat it again, simply reheat in a skillet over low heat. You may need to add a splash of cream or milk to bring back the creaminess.
tips to make Salmon Alfredo
- Make sure not to overcook the pasta; it should be al dente.
- Use fresh smoked salmon for the best flavor, but you can also use canned if that’s what you have.
- Adjust the seasoning based on your taste; add a pinch of red pepper flakes for a little heat.
variation
You can easily customize Salmon Alfredo by adding vegetables like spinach or broccoli for extra nutrition. Additionally, you can swap the fettuccine for another type of pasta, such as penne or spaghetti.
FAQs
1. Can I use fresh salmon instead of smoked salmon?
Yes, you can use fresh salmon. Just cook it first, then chop it up and mix it into the sauce.
2. Can I make this recipe dairy-free?
You can substitute the heavy cream and Parmesan cheese with dairy-free alternatives, such as coconut cream and nutritional yeast.
3. How can I make the sauce thicker?
To thicken the sauce, you can add a little cornstarch mixed with water or simmer it longer to reduce it.
Salmon Alfredo
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A delicious and creamy pasta dish combining smoked salmon with fettuccine, perfect for weeknight dinners or special occasions.
Ingredients
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 8 oz smoked salmon, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
- Add the chopped smoked salmon and cook for another 2-3 minutes until heated through.
- Season with salt and pepper to taste.
- Toss the cooked fettuccine in the sauce until well coated.
- Serve hot, garnished with chopped parsley.
Notes
Serve with a side salad or garlic bread.
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat gently, adding cream or milk if necessary.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
