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salmon alfredo

🐟 Creamy Salmon Alfredo

This Salmon Alfredo is rich, garlicky, and perfectly creamy — a restaurant-style dinner you can make at home in under 30 minutes. The tender salmon pairs beautifully with fettuccine and a buttery Parmesan sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 12 oz fettuccine pasta
  • 2 tbsp olive oil
  • 1 lb salmon fillets skin removed
  • Salt & pepper to taste
  • 3 cloves garlic minced
  • 2 tbsp unsalted butter
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • ½ tsp Italian seasoning
  • 2 tbsp chopped fresh parsley optional, for garnish
  • Lemon wedges optional

Method
 

Cook the Pasta:
  1. Boil fettuccine according to package directions until al dente. Drain and set aside.
Cook the Salmon:
  1. Season salmon with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook salmon 3–4 minutes per side, until cooked through. Remove from skillet and set aside. Flake into bite-sized pieces.
Make the Alfredo Sauce:
  1. In the same skillet, melt butter over medium heat. Add garlic and sauté 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and Italian seasoning until smooth and creamy.
Combine:
  1. Add the cooked pasta and flaked salmon to the sauce. Toss gently to coat everything evenly.
Serve:
  1. Garnish with chopped parsley and serve with lemon wedges on the side if desired.

Notes

Don’t overcook the salmon — it continues to cook slightly when mixed with the sauce.
Make it lighter: Use half-and-half instead of heavy cream, but sauce will be slightly less rich.
Add Veggies: Steamed broccoli, peas, or spinach make it a full meal.
Cheese Tip: Freshly grated Parmesan melts better than pre-shredded.
Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat to prevent the cream from separating.