Pasta Alfredo with Salmon

5 from 1 vote

My scrumptious Pasta Alfredo is made with fresh salmon and a smooth Parmesan cream sauce that coats every strand of pasta beautifully.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Mediterranean

Diet: Halal

Servings: people

Calories: 757kcal

Bring a large pot of well-salted water to a boil and cook the pasta until just al dente. Before draining, reserve at least one cup of pasta water.
Heat the olive oil and butter in a wide pan or a wok over medium heat. Once the butter has melted, add the garlic and cook briefly until fragrant. Keep the heat steady so it softens without browning.
Add the salmon in a single layer. Let it cook undisturbed for a couple of minutes, then gently turn the pieces. Cook for a minute only, as they will continue cooking with cream.
Lower the heat slightly and pour in the cream. Let it warm through, stirring occasionally.
Let it gently simmer for a couple of minutes, then add the Parmesan along with salt, pepper, lemon juice, and the chopped herbs.
Add a small amount of the reserved pasta water and stir. The sauce should loosen and turn glossy rather than thick. Add the drained pasta.
Toss gently so the salmon stays in soft pieces. Stir in more pasta water as needed until the sauce coats everything evenly.
Finish with extra lemon juice and chopped herbs. Toss once more and serve straight away.

Cook your pasta in plenty of salted boiling water for the best results.
When cooking the pasta, don't add any oil to the pasta water, as it prevents the sauce from sticking to the pasta and also delays boiling the water.
Use freshly grated Parmesan for a smoother sauce.
The cream should be full-fat for the best texture. Lower-fat versions don’t thicken in the same way and can make the sauce feel thin.
If you have any leftover salmon fillets from Mediterranean Baked Salmon, that's the best recipe to use them up!
If using frozen salmon, make sure to thaw it before adding it to the sauce. Also, don't freeze the leftovers if using frozen salmon, and consume the leftovers within 24 hours.