Recipe For Salmon Alfredo Sauce

I’ve never been one to order anything Alfredo if we’re eating out at a restaurant. In my experience, it’s usually way too heavy and without enough flavor to make up for the overpowering richness.

Like, give me some spice or something! After tinkering with a few recipes, I’ve discovered that I do actually like Alfredo and this Tuscan Salmon Fettuccine Alfredo is what changed my mind.

True story, I had to Google fettuccine vs. fettuccini to get the correct spelling. Turns out, it doesn’t really matter, but from what I gathered, fettuccini is how we “Americanized” it and fettuccine is correct. Who knows honestly, if you know more please fill me in!

Keto Cajun Salmon Alfredo

This Tuscan Salmon Fettuccine Alfredo reminds me of something you’d get at like, Cheesecake Factory for some reason. It’s like, not totally authentic but scratches that itch for a comforting Italian-esque meal. The main thing is that it’s friggen delicious.

It’s one of those meals that your partner would see you cooking when they walk in the door and be suuuuuper pumped for dinner. Those kinds of recipes are always a win in my book.

This Tuscan Salmon Fettuccine Alfredo will last up to 3 days in the refrigerator if stored in an air-tight container. Freeze in an airtight container for up to 1 month.

Creamy Salmon Alfredo Recipe

This Tuscan Salmon Fettuccine Alfredo is a great dish to make keto! Instead of fettuccine, serve with zucchini noodles, spaghetti squash, or low-carb noodles. You could also make some cauliflower rice and serve the sauce and salmon over the top!

If you’re looking for a slightly different flavor profile, you can omit the sun-dried tomatoes altogether and instead, add 2 tbsp of cajun seasoning. This version would be great with chicken or shrimp and andouille sausage.

I hope you enjoy this recipe! Take a browse around the site andplease let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

Tuscan Salmon Fettuccine Alfredo

Reading your article has greatly helped me, and I agree with you. But I still have some questions. Can you help me? I will pay attention to your answer. thank you.

Made it with left over salmon earlier this week. Was easy quick and delish! Add par boiled snow peas and made a roux last minute as the sauce wasn't thickening as I would like (1 TBSP of flour mixed into 1/4 cup of sauce them whipped roux back into sauce). Thanks - Great option for left over salmon...

We made the Tuscan Salmon Fettuccini Alfredo with 11 oz. Alaskan Coho salmon and loved it. Plenty of Fettuccini leftover for a reheat with chicken.Salmon alfredo is a creamy and flavorful meal that's easy enough to make on a busy weeknight! Fettuccine pasta and flaked salmon are tossed in a homemade alfredo sauce.

Easy Creamy Salmon Pasta Recipe

If you're looking for a restaurant quality dish that is sure to impress dinner guests - give this salmon alfredo a try. While it's quick enough to make for a weeknight meal, it can easily pass for a fancy dinner entrée!

Fettuccine pasta is tossed in a creamy and flavorful homemade alfredo sauce and tender baked salmon. The addition of starchy pasta water makes the sauce extra creamy without feeling too heavy or rich.

Serve your salmon alfredo on its own or with a spinach side salad and garlic bread to stretch this meal even further.

Salmon With Creamy Alfredo Sauce Recipe

For this recipe, you can use dried fettuccine or fresh homemade pasta. 8 ounces of dried pasta equals about 12 ounces of fresh pasta.

Heavy creamis a must - it gives your sauce a rich, thick, and smooth texture without the need for thickening agents like flour or cornstarch.

Parmesan cheeseis another must, and it needs to be freshly grated. This part is so important that I dedicated an entire section to cheese grating below!

Creamy Garlic Butter Tuscan Salmon

If you don't havegarlic cloveson hand, they can be substituted with garlic powder (added with your other seasonings). However, fresh garlic adds exceptional flavor to your sauce that you won't get from garlic powder.

Italian seasoningcan be store bought orhomemade seasoning. If you don't have Italian seasoning, substitute with equal parts of any dried Italian herbs you have on hand, like oregano, basil, sage, marjoram, rosemary, or thyme.

To prevent a grainy or clumpy sauce, grate your cheese yourself. It only takes a minute, but makes a major difference in the texture of your sauce.

Salmon With Fettuccine Alfredo Recipe: How To Make It

Parmesan cheese can be grated with a variety of kitchen cools, like a microplane, a box grater, or a handheld grater. If you're feeling fancy, invest in a rotary cheese grater!

If you've never reserved pasta water before, you may be thinking - why? And how is reserved pasta water different than regular water?

Once your pasta has finished cooking, your boiling water will look slightly cloudy. This pasta water contains starches that have been released from the pasta while it cooks.

Lighter Fettuccine Alfredo With Salmon

Did you forget to reserve pasta water before your drained your pasta? That's okay - it happens to us all! To substitute 1 cup of pasta water, add ¼ teaspoon of cornstarch to a cup of water and whisk until dissolved.

Alfredo sauce generally does not keep well as a leftover. Cream based sauces do not freeze well, and alfredo sauce in particular does not reheat well.

Why does this happen? In short, the emulsion breaks. An emulsion is formed between the liquids and the fats during the cooking process. That emulsion breaks when reheated in a microwave or stove top.

Salmon With Cajun Butter Sauce — Whipsomethinguptv

I do not recommend making extras of this recipe to reheat later. If needed, cut this recipe in half by hovering over the servings number below and sliding the bar to your desired serving size.

Calories: 796 kcal | Carbohydrates: 44 g | Protein: 40 g | Fat: 51 g | Saturated Fat: 29 g | Trans Fat: 1 g | Cholesterol: 232 mg | Sodium: 1111 mg | Potassium: 650 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 1597 IU | Vitamin C: 1 mg | Calcium: 524 mg | Iron: 2 mgPasta tossed with a creamy parmesan sauce and flakes of salmon. Alfredo pasta madethe real proper restaurant way, you only need 1/2 cup of cream to serve 3. It’s simple, it’s magic, it’s the way real Italian pastas are made. No need to drown this salmon pasta in cream!

It’s not about using loads and loads of sauce. The magic step that makes all the difference between a decent pasta and a really great one is tossing the pasta gently with the sauce and someof the pasta cooking water, just before serving.

Creamy Salmon Pasta In A Dill Sauce

What this does is activate the starch in the water and it mingles with the oil in the sauce, so it becomes glossy and luscious andcoatsevery strand of pasta. It’s called

Gone are the days of dumping of pile of pasta in a bowl and spooning over loads of sauce! And especially for creamy pastas, it’s an important step because that’s how to make less cream go further.

Cream does not make my weekly shopping basket. In fact, I very rarely cook with cream. But I had leftovers from Christmas, and used some to make a Creamy Lemon Chicken and the rest for this.

Salmon In Cream Sauce Pasta

I made this salmon pasta using hot smoked salmon which I purchased already smoked. I have attempted smoking my own salmon before, without success. I need to practice!!!

However, this will be really lovely made with plain cooked salmon too, and I’ve provided directions for this in the recipe. The sauce is so beautifully creamy, itreally doesn’t matter whether the salmon is smoked or not. But the hot smoked salmon definitely adds an edge to the flavour!

A creamy Alfredo pasta tossed with flakes of hot smoked salmon (or plain cooked salmon). Make sure you follow the steps to toss the sauce and pasta with some of the pasta cooking water - it makes all the difference to create a luscious creamy sauce using only 1/2 cup of cream!

Salmon Pasta In Lemon Garlic Cream Sauce (make Ahead, Tips, Tricks)

1. What is referred to as shallots in America are called Eschallots in Australia. They look like tiny onions, but usually slightly longer. The flavour is stronger and sweeter than onions. You can substitute with brown or white onions - around ¼ cup finely minced onion (you need more because onion is not as strong).

3. Parmigiano Reggiano is a type of parmesan and is only made in Italy. The flavour is deeper, nuttier and stronger and even a little bit sweet. It is more expensive than parmesan cheese. You can substitute with parmesan cheese, but I really think that if there is ever a time to splurge on Parmigiano Reggiano, it's on a dish like this!

4. It is key that the Parmigiano Reggiano is FRESHLY and FINELY grated. Otherwise it won't melt into the cream and you'll end up with grainy sauce. Store bought grated cheese is too grainy, even from good delis. Trust me, I've made that mistake before.

Garlic Cream Cheese Fettuccine With Salmon

However, you can make this with normal cooked salmon too. To do this, just sprinkle the salmon with salt and pepper, heat a little oil in a skillet over