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Creamy Salmon Alfredo

Creamy Salmon Alfredo with tender fettuccine in a smooth Parmesan cream sauce and flaky baked salmon. The sauce simmers briefly and thickens as you whisk in cheese for a restaurant-style texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 930
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 1.5 lb salmon fillets
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Pasta and Alfredo Sauce
  • 12 oz fettuccine pasta
  • 3 tbsp butter
  • 4 garlic cloves, minced
  • 2 cup heavy cream
  • 1.5 cup freshly grated Parmesan cheese
  • 0.5 tsp Italian seasoning
  • 0.25 tsp black pepper
  • 2 tbsp chopped fresh parsley
  • 0.5 cup pasta water

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta
  1. Cook fettuccine according to package directions until al dente, stirring occasionally so it doesn’t stick. When done, reserve 1/2 cup pasta water and drain the pasta.
Bake salmon
  1. Brush salmon with olive oil and season with garlic powder, paprika, salt, and black pepper until evenly coated, with no dry spots. Bake at 400°F (200°C) for 12–15 minutes until flaky.
  2. Remove the salmon and break it into large pieces, keeping them chunky. Set aside while you make the Alfredo sauce.
Make Alfredo sauce and combine
  1. Melt butter in a large skillet over medium heat until it foams slightly. Add minced garlic and cook for 30 seconds, stirring, until fragrant.
  2. Stir in heavy cream and Italian seasoning, scraping up any browned bits from the pan. Simmer gently for 2–3 minutes so the sauce thickens slightly.
  3. Add Parmesan cheese and whisk until smooth and glossy, with no grainy clumps. Taste and adjust with black pepper if needed.
  4. Toss the cooked fettuccine in the sauce until the pasta is evenly coated and creamy. Add reserved pasta water if needed to loosen the sauce to a silky consistency.
  5. Gently fold in the salmon so pieces stay tender and intact. Garnish with chopped fresh parsley and serve immediately while hot.

Notes

For the smoothest sauce, whisk the Parmesan in off brief simmering heat or keep the heat low so it melts rather than separates. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water or cream to loosen the sauce. Freezing is not recommended as the cream sauce can break when thawed. For a lighter option, use half-and-half instead of heavy cream and simmer a bit longer to thicken.