Delicious Salmon Fettuccine with Creamy Alfredo Sauce (Print version)
Tender salmon folded into fettuccine with a rich homemade Alfredo sauce, fresh spinach, lemon, and parmesan.
# Ingredients:
For the salmon
01 -
1 1/4 lb (565 g) salmon fillets, skin-on or skinless
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon garlic powder
04 -
1/2 teaspoon smoked paprika
05 -
3/4 teaspoon kosher salt, divided
06 -
1/2 teaspoon black pepper, divided
For the Alfredo fettuccine
07 -
10 oz (285 g) fettuccine
08 -
2 tablespoons unsalted butter
09 -
4 cloves garlic, minced
10 -
1 1/2 cups (360 ml) low-sodium chicken broth, plus more as needed
11 -
1 cup (240 ml) heavy cream
12 -
1 cup (100 g) freshly grated parmesan cheese
13 -
2 cups (60 g) fresh baby spinach, optional
14 -
1 tablespoon fresh lemon juice
15 -
2 tablespoons chopped parsley, for serving
# Instructions:
01 -
Pat the salmon dry. Rub with olive oil, garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
02 -
Heat a large deep skillet over medium-high heat. Cook the salmon for 3-4 minutes per side, depending on thickness, until browned and just flaky. Transfer to a plate and rest.
03 -
Lower the heat to medium. Add butter to the same skillet, then add garlic and cook for 30-60 seconds until fragrant.
04 -
Add chicken broth, heavy cream, the remaining salt, and remaining pepper. Bring to a gentle simmer, add fettuccine, and cook for 10-12 minutes, stirring often, until al dente. Add a splash more broth if needed.
05 -
Reduce heat to low. Stir in parmesan a handful at a time until melted and smooth.
06 -
Fold in spinach until wilted. Flake the salmon into large pieces and gently return it to the skillet with lemon juice. Serve with parsley and more parmesan if desired.
# Good to know:
01 -
Best served immediately while the Alfredo sauce is loose and glossy.
02 -
Add broth a few tablespoons at a time if the pasta thickens before serving.
03 -
Nutrition is an estimate per serving.