Salmon Fettuccine Alfredo
Take fettuccini Alfredo to the next level with flaky, oven baked salmon. This recipe is hearty enough to be a complete meal. Best of all, it’s ready in 30 minutes from start to finish!
Salmon gives this Alfredo a light yet rich source of protein, complementing the creamy sauce. Here at Sizzlefish, our Atlantic salmon is raised in the remote waters of the Faroe Islands, located between Iceland, Norway and Scotland. This salmon variety is raised without antibiotics. The flavor is mild and flaky.
You can also use other varieties of Sizzlefish salmon for this recipe like King or sockeye. Smoked salmon would also be delicious.
Salmon is an ideal source of omega-3 fatty acids. This type of fat is known for its anti-inflammatory properties, helping to support healthy brain, joint and heart function.
For a rich and creamy Alfredo sauce you’ll need 3 essential Ingredients: heavy cream, butter and Parmesan cheese. Heavy cream provides the rich backbone to Alfredo sauce. Other types of cream would be too thin. Butter adds rich flavor like only butter can. Parmesan cheese adds a savory, slightly tangy flavor to the sauce. It’s important to use freshly grated Parmesan cheese in this type of sauce so that it melts easily and doesn’t leave behind a gritty flavor.
Other ingredients like minced garlic and Italian seasoning add herb flavor. Nutmeg adds depth to the recipe with a hint of warm spice. Top completed fettuccini with extra Parmesan and fresh chopped basil (or parsley) right before serving. Other delicious add-ins to try include broccoli, spinach or asparagus.
This recipe is best served hot right off the stove for the best texture and flavor both from the salmon and the fettuccini. The noodles will want to absorb the sauce as they cool, so stove to plate is ideal!
2 portions Sizzlefish Salmon (about 8 oz.) (Atlantic, king or sockeye)
- Salt and pepper
- Olive oil cooking spray
- 8 oz. Fettuccine noodles
- 3 tbsp unsalted butter
- 2 tsp minced garlic
- 1 cup heavy cream
- 1 tsp Italian seasoning
- 1/4 tsp salt
- 1/8 tsp nutmeg
- 1/2 cup freshly grated Parmesan cheese + extra for serving
- 2 tbsp chopped basil or parsley for serving
Preheat oven to 400ºF and line a small baking sheet with parchment paper.
Seasoning salmon with salt and pepper and spray lightly with olive oil cooking spray. Bake for 10-12 minutes, until salmon is fully cooked.
- While salmon cooks, boil water for fettuccine. Cooking according to package directions. Once salmon is cool enough to handle, remove skin and flake into large chunks.
While fettuccine cooks, heat butter, garlic and heaving cream, Italian seasoning, salt and nutmeg in a large pan.
Once butter has melted, whisk in Parmesan cheese until sauce is smooth and slightly thickened, 3-5 minutes.
- Toss cooked fettuccine noodles in sauce to coat. Add salmon and gently toss. Top with fresh basil and extra Parmesan.