Salmon Alfredo Creamy Fettuccine (Print Version)
# Ingredients:
→ Fish
01 -
340 grams salmon fillets
02 -
0.5 teaspoon salt
03 -
0.25 teaspoon ground black pepper
→ Pasta
04 -
225 grams dry fettuccine
→ Alfredo Sauce
05 -
60 grams unsalted butter
06 -
2 cloves garlic, minced
07 -
240 millilitres heavy cream
08 -
0.5 teaspoon Italian seasoning
09 -
0.25 teaspoon salt
10 -
0.25 teaspoon ground black pepper
11 -
120 grams freshly grated parmesan cheese
# Instructions:
01 -
Preheat oven to 220°C. Line a baking sheet with parchment paper. Arrange salmon fillets skin-side down, season with salt and pepper, and bake for 10–12 minutes until easily flaked with a fork. Cool slightly and flake into bite-sized pieces. Set aside.
02 -
Bring a large pot of salted water to a boil. Cook fettuccine until al dente following manufacturer's instructions. Reserve 240 millilitres of the pasta cooking water before draining. Set pasta and reserved water aside.
03 -
Return the pot to medium heat and melt butter until bubbling. Add minced garlic and sauté for 1 minute. Pour in heavy cream, Italian seasoning, salt, and pepper; stir and cook for 2–3 minutes until slightly thickened. Add parmesan cheese and stir until fully melted and creamy.
04 -
Reduce heat to low. Add cooked fettuccine to the sauce with 120–180 millilitres reserved pasta water, stirring gently to coat and loosen the sauce as needed. Fold in flaked salmon and toss carefully to distribute evenly. Serve immediately.
# Notes:
01 -
For a saucier finish, double the sauce quantities. The emulsion in Alfredo sauce can break upon reheating, so best served fresh.
02 -
Reserve pasta water for adjusting sauce consistency; if forgotten, dissolve 0.25 teaspoon cornstarch in 240 millilitres water as a substitute.
03 -
Use block parmesan and grate it fresh for a smooth, creamy sauce; pre-shredded cheese may cause a grainy texture.