Creamy Salmon Fettuccine (Printable Version)
# What You'll Need:
→ Fish
01 -
340 grams salmon fillets
02 -
0.25 teaspoon ground black pepper
03 -
0.5 teaspoon salt
→ Pasta
04 -
225 grams dry fettuccine
→ Alfredo Sauce
05 -
0.25 teaspoon salt
06 -
120 grams freshly grated parmesan cheese
07 -
60 grams unsalted butter
08 -
240 millilitres heavy cream
09 -
2 cloves garlic, minced
10 -
0.25 teaspoon ground black pepper
11 -
0.5 teaspoon Italian seasoning
# Steps to Follow:
01 -
Let the oven warm up to 220°C while you line a tray with some parchment paper. Place the salmon pieces skin down, sprinkle on pepper and salt, then bake for about 10–12 minutes. They’re ready when they flake apart easily. Cool them down for a bit, then break the salmon into chunks. Pop it aside for now.
02 -
Fill a big pot with water and toss in a pinch of salt, then bring it up to a good rolling boil. Drop in the fettuccine and give it a good stir. Stop cooking when the noodles are just firm to the bite—check your package for the best timing. Save about 240 millilitres of that pasta water before draining. Set both pasta and water to the side for later.
03 -
Pop the pot back on the stove at medium heat and throw in the butter. Once it’s bubbly, stir in garlic and let it go for a minute. Next, add the heavy cream, then sprinkle in the Italian seasoning, salt, and pepper. Stir and let it bubble for a couple of minutes until it thickens up a bit. Add in all the parmesan and keep stirring until it's all melty and smooth.
04 -
Lower the heat all the way. Scoop in the cooked noodles along with 120–180 millilitres of your pasta water, mixing gently to get everything coated and make things nice and saucy. Carefully add in your flaked salmon, toss everything again so it's spread throughout, and serve right away while hot.
# Additional Tips:
01 -
If you want it extra creamy, just double up those sauce ingredients. Alfredo sauce doesn’t love to be reheated—it can split—so eat it right after making.
02 -
Forgot to keep pasta water? No problem—mix a quarter teaspoon of cornstarch with 240 millilitres of water instead. That’ll help loosen the sauce.
03 -
Freshly grated parmesan from a block melts so much better and gives you that smooth, creamy texture. Shredded stuff from a pack might make things gritty.