Fettuccine Alfredo is a comfort food classic, add salmon and you have a truly satisfying meal. If you have leftovers, this is perfect for the lunchbox too!
Cook the fettuccine to package directions. Drain and stop the cooking tossing it with cold water. Toss pasta with some olive oil.
Heat the olive oil in a large cast iron skillet over medium high heat. Add the salmon. Cook for 3-6 minutes, until the salmon is cooked through half way and the bottom is golden brown. Flip and cook another 3-6 minutes. The cook time will depend upon how thick your salmon filet is. Be sure not to over cook it as it will continue to cook when removed from the pan and once it's in the pasta. Remove the salmon from the pan, place on a plate and set aside to cool a bit. Flake the salmon with a fork into bite sized pieces.
In the same pan that the salmon was cooked in. (Do not clean skillet) Add the shallots and garlic. Cook over medium heat for about 2-3 minutes, until fragrant and translucent. Add the butter, cream and wine, bring to a low boil. Add the parsley and cheese, whisk to combine. Simmer for 3-5 minutes or until the sauce starts to thicken. Mix in the salmon and the pasta, combine well.
Serve immediately. Top with more fresh parsley for each serving.
Serving Size 4-6 servings