Salmon Alfredo Recipe
With our salmon Alfredo recipe, you can quickly knock up a delicious, wholesome dish. It’s perfect for those busy nights when you still crave a flavorsome meal.
Servings: 4 servings
- 20 oz salmon fillets
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tbsp garlic chopped
- 6 oz white mushrooms sliced
- 2 oz green peas thawed
- 1/4 cup unsalted chicken broth
- 1/2 cup milk
- 5 tbsp heavy cream
- 1/2 tsp salt
- 1 tsp lemon juice
- 1/2 tsp oregano
- 1 1/2 tsp traditional Dijon mustard
- 12 oz cooked fettuccine
- 2 tbsp parsley finely chopped
- 0.5 oz shredded parmesan cheese
Season 20 oz salmon fillets with 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder. Set aside.
Heat a skillet over medium heat. Add 1 tbsp olive oil and sear the seasoned salmon fillets, skin-side down. Then flip to sear the other sides for about 5 minutes total. Transfer the salmon fillets to a plate and set them aside.
Add 1 tbsp unsalted butter and 1 tbsp garlic to the skillet and sauté for 30 seconds until fragrant.
Stir in 6 oz white mushrooms and sauté for 3 minutes. Then add 2 oz green peas and stir frequently for an extra 1 minute.
Add 1/4 cup chicken broth, 1/2 cup milk, 5 tbsp heavy cream, 1/2 tsp salt, 1 tsp lemon juice, 1/2 tsp oregano, and 1 1/2 tsp Dijon mustard and cook the mixture for 1 minute.
Toss in 12 oz cooked fettuccine and stir to fully coat, about 30 seconds.
Return the salmon to the skillet. Take off the heat.
Sprinkle with 2 tbsp parsley and 0.5 oz parmesan cheese. Serve hot.
Serving: 1serving | Calories: 505kcal | Carbohydrates: 33g | Protein: 42g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 107mg | Sodium: 550mg | Potassium: 823mg | Fiber: 3g | Sugar: 4g | Vitamin A: 876IU | Vitamin C: 7mg | Calcium: 131mg | Iron: 2mg