Discover The Best Salmon Alfredo Pasta with fresh ingredients and quick, easy-to-follow steps. The creaminess of the parmesan and cream combined with the brightness of the lemon and dijon create a perfect sauce for fresh salmon and pasta.
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Why You’ll Love The Best Salmon Alfredo Pasta
You’re going to love our Salmon Alfredo Pasta recipe! This dish is a delightful twist on a classic favorite, blending creamy homemade alfredo sauce with tender salmon and al dente pasta for a meal that’s both indulgent and healthy. It’s quick to prepare, making it perfect for a weeknight dinner or a cozy gathering with friends.
Indulgent Flavors: The alfredo sauce is rich and comforting, making it a crowd-pleaser!
Healthy Twist: Packed with omega-3s from the salmon and nutrients from the spinach, it’s a nutritious choice that doesn’t skimp on flavor.
Quick and Easy: Ready in about 30 minutes, it fits perfectly into any busy schedule.
Versatile: Pair it with your favorite vegetables or a side salad for a complete meal.
Unique Dish: I know I’m not the only one who loves finding unique recipes that are both delicious and easy to make!
READ NEXT: Looking for more delicious and easy-to-make pasta recipes? Check out our Shrimp and Scallop Pasta in Creamy Alfredo Sauce, Creamy Tuscan Chicken and Gnocchi, and Shrimp Linguine in Lemon Garlic Wine Sauce.
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Ingredients
- Fresh salmon – This recipe works best with fresh, not frozen!
- Pasta – Use any shape you like, I like using rigatoni
- Butter
- Garlic
- Chicken broth – or vegetable broth. Whatever you have on hand!
- Heavy cream – or half and half for a lighter sauce
- Lemon juice, plus lemon slices for garnish
- Parmesan cheese – for best results, grate it fresh!
- Dijon mustard
- Italian seasoning
- Fresh basil, for garnish (optional)
- Fresh cracked pepper
- Salt to taste
How to Make Salmon Alfredo Pasta
Preheat the oven to 400°F. Season salmon fillets with olive oil, salt and pepper. Place the salmon fillets on a sheet pan lined with foil then bake for 15-20 minutes until the internal temperature is at least 145°F.
While the salmon is in the over, start preparing the sauce. In a large skillet over medium-high heat, add the butter. Once the butter is melted, add the minced garlic and saute for 1-2 minutes.
Pour in the chicken broth and let simmer for about 3 minutes, until slightly reduced. Then, pour in the cream, lemon juice, dijon, Italian seasoning, fresh cracked pepper, and pinch of salt. Stir until thickened, about 3-5 minutes. Stir in the freshly grated parmesan cheese until incorporated.
In a separate large pot, boil salted water for the pasta. Cook the pasta according to the package and reserve 1 cup pasta water.
Break up the salmon into bite-size pieces and add the salmon and cooked pasta into the sauce. Toss with tongs until evenly coated. If the sauce is too thick, pour in some of the reserved pasta water until your desired consistency. Garnish with fresh basil, more parmesan cheese, and fresh basil.
Tools You’ll Need
Sheet pan – to bake the salmon on
Meat thermometer – to temp the salmon at 145°F
Large pot – to boil the pasta
Tongs – to toss the pasta and sauce
Large skillet – to make the sauce
Tips and Variations
Reinvent your leftovers: This is a great recipe to use if you have leftover salmon and want to use leftovers to make a whole new delicious dish!
Add veggies! I like using spinach in this pasta but feel free to use what you have and like. Broccoli, sliced baby bella mushrooms, even sun-dried tomatoes would be delicious in this dish!
Spice it up! Turn this Salmon Alfredo into Cajun Salmon Alfredo by adding your favorite cajun seasoning to the sauce. You could even sprinkle some of the cajun seasoning over the salmon before you bake it!
Storage: Store in an air-tight container in the refrigerator for up to 3 days.
Half and Half or Cream: I recommend using heavy cream for the sauce, but you are welcome to use half and half for a lighter sauce.
Recipe Card
The Best Salmon Alfredo Pasta
Course: Dinner, PastaCuisine: SeafoodDifficulty: Easy4
servings5
minutes30
minutes35
minutesIngredients
1 lb fresh salmon fillet
1/2 pound pasta
3 tbsp butter
3 cloves garlic
1 cup chicken broth
3/4 cup heavy cream
2 tablespoons lemon juice, plus lemon slices for garnish
1 cup parmesan cheese
2 tsp dijon mustard
1 tsp Italian seasoning
Fresh cracked pepper
Salt to taste
Basil, for garnish (optional)
Directions
- Preheat the oven to 400°F. Season salmon fillets with olive oil, salt and pepper, then bake for 15-20 minutes until the internal temperature is at least 145°F.
- While the salmon is in the over, start preparing the sauce. In a large skillet over medium-high heat, add the butter. Once the butter is melted, add the minced garlic and saute for 1-2 minutes.
- Pour in the chicken broth and let simmer for about 5 minutes, until slightly reduced. Then, pour in the cream, lemon juice, dijon, Italian seasoning, fresh cracked pepper, and pinch of salt. Stir until thickened, about 3-5 minutes. Stir in the freshly grated parmesan cheese until incorporated.
- In a separate large pot, boil salted water for the pasta. Cook the pasta according to the package and reserve 1 cup pasta water.
- Break up the salmon into bite-size pieces and add the salmon and cooked pasta into the sauce. Toss with tongs until evenly coated. If the sauce is too thick, pour in some of the reserved pasta water until your desired consistency. Garnish with fresh basil, more parmesan cheese and lemon slices.
