Description
A creamy and indulgent Salmon Alfredo Pasta featuring tender roasted salmon and broccoli paired with a rich Parmesan cream sauce, tossed with perfectly cooked fettuccine noodles. This easy-to-make dish is a comforting seafood pasta that's ready in just 30 minutes, ideal for a flavorful weeknight dinner or special occasion.
Ingredients
Produce
- 1 head broccoli, cut into small florets
- 3 garlic cloves, minced
- 1 shallot, minced
- Chopped fresh parsley, for garnish
- Lemon wedges, for garnish
Seafood
- 1 large boneless salmon fillet (about 3/4 to 1 pound)
Pasta & Grains
- 12 ounces uncooked fettuccine noodles
Dairy
- 1 stick unsalted butter (8 tablespoons), cut into tablespoons
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese
- Shaved Parmesan cheese, for garnish
Oils & Seasonings
- Nonstick cooking spray
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt, divided, plus more for pasta water
- 3/4 teaspoon ground black pepper, divided
- 1 tablespoon fresh lemon juice
Instructions
- Preheat and Prepare: Preheat your oven to 400 degrees F and bring a large pot of water to a boil on the stove.
- Roast Broccoli and Salmon: Spray a large rimmed baking pan with nonstick cooking spray. Place broccoli florets on one half of the pan and the salmon fillet, skin side down, on the other half. Drizzle olive oil over the broccoli. Sprinkle both broccoli and salmon with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Bake for 14 to 16 minutes until broccoli is tender and salmon is opaque with an internal temperature of 145 degrees F.
- Cook Pasta: While roasting, salt the boiling water generously and cook the fettuccine noodles according to the package instructions until al dente.
- Make Alfredo Sauce: In a large high-sided skillet over medium heat, melt the butter. Add minced garlic and shallot, cooking for 1 minute while stirring constantly until fragrant. Stir in the heavy cream, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring the mixture to a boil over medium-high heat, then reduce to medium-low and simmer for 5 to 6 minutes, stirring frequently, until slightly thickened. Lower heat to low and stir in grated Parmesan cheese and fresh lemon juice until smooth.
- Prepare Salmon and Broccoli: Remove the tray from the oven. Carefully slide a spatula between the salmon skin and flesh to remove the skin, discarding the skin. Break the salmon into large chunks.
- Combine Pasta and Sauce: Reserve 1/2 cup of the pasta cooking water and drain the fettuccine. Add the cooked pasta and reserved water to the skillet with the Alfredo sauce. Then fold in the roasted broccoli and salmon chunks, tossing gently to combine all ingredients well.
- Serve: Divide the pasta among serving plates. Garnish with chopped fresh parsley, lemon wedges, and shaved Parmesan cheese. Serve immediately while warm.
Notes
- You can substitute broccoli with other vegetables like asparagus or Brussels sprouts based on preference.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Make sure not to overcook the salmon to keep it moist and tender.
- Reserve pasta water is key to help loosen the sauce and help it cling better to the noodles.
- Use freshly grated Parmesan rather than pre-grated for better flavor and creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
