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Recipe: Fettuccine Alfredo with Salmon

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!

Salmon Fettuccine Alfredo recipe | MarlMeridith.com #recipe #pasta
Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins
 12 ounces dry fettuccine
 1 pound salmon filet, skin removed
Alfredo Sauce
 1/2 cup unsalted butter
 1 1/2 cups heavy whipping cream
 1/2 cup dry white wine
 1 shallot, minced
 2 cloves garlic, minced
 2 tbsp chopped fresh Italian parsley
 5 ounces (142g) grated parmesan cheese
 salt and ground pepper to taste
optional
 red chili flakes to taste
1

Cook the fettuccine to package directions. Drain and stop the cooking tossing it with cold water. Toss pasta with some olive oil.

2

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.

For the Alfredo sauce
3

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.

4

Serve immediately. Top with more fresh parsley for each serving.

Ingredients

 12 ounces dry fettuccine
 1 pound salmon filet, skin removed
Alfredo Sauce
 1/2 cup unsalted butter
 1 1/2 cups heavy whipping cream
 1/2 cup dry white wine
 1 shallot, minced
 2 cloves garlic, minced
 2 tbsp chopped fresh Italian parsley
 5 ounces (142g) grated parmesan cheese
 salt and ground pepper to taste
optional
 red chili flakes to taste

Directions

1

Cook the fettuccine to package directions. Drain and stop the cooking tossing it with cold water. Toss pasta with some olive oil.

2

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.

For the Alfredo sauce
3

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.

4

Serve immediately. Top with more fresh parsley for each serving.

Recipe: Fettuccine Alfredo with Salmon

~ Marla Meridith

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