Salmon Alfredo Pasta Recipe

To make Salmon Alfredo pasta, preheat your oven to 400°F and bake salmon and broccoli for 15-20 minutes. While that’s cooking, boil water and cook 12 ounces of fettuccine until al dente. Sauté garlic and shallot in butter, then add heavy cream and Parmesan. Flake the cooked salmon and mix it with pasta, broccoli, sun-dried tomatoes, and baby spinach. Toss everything with the sauce, adjusting with reserved pasta water for the perfect consistency. There’s more to explore about this dish!

Why You’ll Love this Recipe

When you try this Salmon Alfredo Pasta Recipe, you’ll discover several reasons to love it.

• Nutritional Value: Each serving packs 86% of your daily protein needs, plus 17% of fiber and 36% of potassium.

• Health Benefits: The high protein aids muscle growth, while potassium helps lower blood pressure, supporting heart health. Additionally, the recipe features crispy salmon cubes that enhance the overall flavor and texture.

• Ease of Preparation: You can whip this dish up in just 30 minutes using simple ingredients like fettuccine, salmon, and heavy cream.

• Affordability and Variety: The ingredients are budget-friendly and can be adapted for gluten-free diets.

This recipe is versatile enough for weeknight dinners or special occasions, making it a great addition to your meal rotation.

Recipe

Ingredients

• 3/4 to 1 pound boneless salmon fillet
• 12 ounces uncooked fettuccine noodles
• 1 head broccoli, cut into small florets
• 5 ounces jarred sun-dried tomatoes in oil]
• 3 cups baby spinach
• 1 stick unsalted butter
• 1 cup heavy cream
• 1 1/2 cups grated Parmesan cheese
• 3 minced garlic cloves
• 1 minced shallot
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon ground black pepper
• Chopped fresh parsley for garnish

Cooking Instructions

1. Preheat your oven to 400°F (200°C). Place the broccoli florets and the salmon fillet on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Bake for about 15-20 minutes or until the salmon is opaque and the broccoli is tender.

2. While the salmon and broccoli are baking, bring a large pot of salted water to a boil. Add the fettuccine noodles and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

3. In a skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and shallot, sautéing until fragrant and translucent. Then, pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.

4. Once the salmon is cooked, remove it from the oven and allow it to cool slightly. Flake the salmon into bite-sized pieces. In a large mixing bowl, combine the cooked fettuccine, steamed broccoli, sun-dried tomatoes, baby spinach, and flaked salmon.

5. Pour the Alfredo sauce over the pasta mixture and gently toss everything together. If the sauce is too thick, add a bit of the reserved pasta water until the desired consistency is achieved.

6. Serve the Salmon Alfredo Pasta hot, garnished with chopped fresh parsley for a touch of color and freshness. This recipe is a modern update with salmon and broccoli for added nutrients.]

Extra Tips

For a low-carb option, consider substituting fettuccine with zucchini noodles.

Additionally, the inclusion of sun-dried tomatoes and a splash of lemon juice can elevate the dish with extra flavor and brightness.

Don’t forget to adjust the seasoning according to your taste as well as reserve some pasta water to achieve the perfect sauce consistency.

Enjoy your delicious homemade Salmon Alfredo Pasta!

Final Thoughts

Final thoughts on the Salmon Alfredo Pasta highlight its delicious flavor and nutritional benefits. This dish offers a satisfying balance of macronutrients: 25% carbs, 38% fat, and 37% protein. Each serving contains about 370 calories, making it a hearty meal. Key nutritional points include:

• Protein: 86% of your daily value
• Fiber: 17% of your daily value
• Potassium: 36% of your daily value

Preparation is quick, taking 30 minutes or less, and you can adapt the recipe for lower carbs by using zucchini noodles. Additionally, it’s important to note that each serving contains total fat of 17 grams, contributing to its rich and creamy texture. Keep in mind the sodium content, which ranges from 480mg to 693mg. Overall, Salmon Alfredo Pasta is both versatile and nutritious for various meal occasions.

Frequently Asked Questions

Can I Use Frozen Salmon for This Recipe?

You can use frozen salmon for your dish. Just thaw it properly, season it well, and cook it until perfectly golden. This way, you’ll add rich, delicious flavor to your meal!

What Type of Pasta Works Best for Alfredo?

Fettuccine’s your best bet for Alfredo since its wide shape captures the sauce beautifully. However, rigatoni and penne also work well, thanks to their ridges, ensuring every bite’s packed with flavor. Enjoy experimenting!

How Can I Make This Dish Gluten-Free?

Making this dish gluten-free is like dressing it in a new outfit. Substitute gluten-free pasta, use gluten-free flour for the sauce, and swap in oat cream and milk. Always check for cross-contamination!

Can I Substitute Heavy Cream With a Lighter Option?

You can definitely substitute heavy cream with lighter options like evaporated milk or a milk-butter mix. These alternatives reduce fat while still adding creaminess, though they won’t whip up like heavy cream does.

How Do I Store Leftovers of Salmon Alfredo Pasta?

Did you know that proper food storage can extend freshness by up to 50%? Store your leftovers in an airtight container in the fridge for up to 4 days, ensuring ideal flavor and texture.