Quick Salmon Alfredo (Print-Friendly Version)
# What You'll Need:
→ Alfredo Sauce
01 -
120 grams fresh parmesan, grated up
02 -
0.25 teaspoon ground black pepper
03 -
0.5 teaspoon mixed Italian herbs
04 -
60 grams plain butter
05 -
240 millilitres thick cream
06 -
2 garlic cloves, minced
07 -
0.25 teaspoon salt
→ Pasta
08 -
225 grams dry fettuccine noodles
→ Fish
09 -
0.25 teaspoon ground black pepper
10 -
0.5 teaspoon salt
11 -
340 grams salmon fillet
# Step-by-Step Directions:
01 -
Serve while hot and all creamy. Take your cooked salmon chunks and gently fold them into the pasta and sauce. If things look clumpy or dry, splash in some of that pasta water a bit at a time. Stir slowly so the salmon stays in nice pieces. You can always add more water to get it how you like.
02 -
Sprinkle in all the herbs and seasonings along with the cream after the garlic gets some color. Stir it for a couple minutes until it just gets a little thicker. Toss in the parmesan at the end and keep mixing until you’ve got a silky sauce. That’s when you know it’s done.
03 -
Set aside both the pasta and 240 ml of that starchy water after draining. Bring a salty pot of water to a bubbling boil, toss in your fettuccine, and cook as long as the box says till it’s got a little bite left. Don’t forget to save that pasta water before you strain.
04 -
Line your baking tray with parchment and crank the oven up to 220°C. Pat down the salmon, skin down, hit it with salt and pepper, then bake for 10–12 minutes. Once it flakes easily, pull it out and break into big pieces. Let it chill for a minute, then put it aside for tossing in later.
# Helpful Notes:
01 -
Love extra sauce? Just double all those sauce ingredients. This sauce doesn’t reheat well, so just make enough for now and dig in fresh.
02 -
Hang onto a little pasta water to help smooth out the sauce later. If you forget, you can fake it with 0.25 teaspoon cornstarch mixed into 240 ml water.
03 -
Want creamy sauce without a gritty texture? Shred a block of parmesan yourself. Skip the pre-shredded bags—they can mess with the texture.