Unbelievably Creamy Salmon Alfredo Pasta to Crave Now
This Salmon Alfredo Pasta features tender salmon fillets, fettuccine, and a rich, creamy Alfredo sauce with parmesan, garlic, and lemon—ready in just 30 minutes.
Ingredients
For the Salmon
- 2 fillets Salmon About 6 oz each
- 1 tbsp Olive oil
- 1 tsp Cajun seasoning
- 1/2 tsp Salt
- 1/4 tsp Black pepper
For the Pasta and Sauce
- 8 oz Fettuccine pasta Cooked al dente
- 3 tbsp Butter
- 2 cloves Garlic Minced
- 1 cup Heavy cream
- 1/2 cup Pasta water Reserved from cooking
- 4 oz Cream cheese Softened
- 3/4 cup Parmesan cheese Grated
- 1 tbsp Lemon juice Freshly squeezed
- 2 tbsp Parsley Chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
- Pat the salmon fillets dry. Season both sides with cajun seasoning, salt, and black pepper.
- Heat olive oil in a skillet over medium heat. Sear the salmon fillets for 3–4 minutes per side until cooked through. Remove from skillet and set aside.
- Reduce heat to medium-low. In the same skillet, melt the butter, then sauté the minced garlic for 1 minute until fragrant.
- Add the heavy cream and cream cheese. Stir until the cream cheese melts and the sauce is smooth.
- Stir in grated parmesan and the reserved pasta water, a little at a time, until the sauce thickens and coats the spoon.
- Add lemon juice and adjust seasoning with more salt or pepper if needed.
- Toss the cooked fettuccine into the sauce until fully coated. Let it heat for 1–2 minutes.
- Gently flake the salmon and stir into the pasta, or serve fillets whole on top.
- Garnish with chopped parsley and optional lemon zest or extra parmesan. Serve warm.
Notes
Nutrition Information
-
- Calories: 620
- Total Fat: 34g
- Saturated Fat: 17g
- Cholesterol: 115mg
- Sodium: 490mg
- Potassium: 570mg
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 2g
- Protein: 35g
- Vitamin A: 750IU
- Vitamin C: 3mg