Effortless Salmon Alfredo Fettuccine (Print Version)
# Ingredients:
→ Alfredo Sauce
01 -
2 cloves garlic, chopped up
02 -
60 grams butter, unsalted
03 -
0.25 teaspoon salt
04 -
0.25 teaspoon black pepper, ground
05 -
0.5 teaspoon Italian herbs
06 -
240 millilitres heavy cream
07 -
120 grams parmesan, freshly shredded
→ Pasta
08 -
225 grams uncooked fettuccine
→ Fish
09 -
340 grams salmon, fillets
10 -
0.5 teaspoon salt
11 -
0.25 teaspoon black pepper, ground
# Instructions:
01 -
With the heat on low, pop the fettuccine into the creamy sauce and pour in 120–180 ml of that saved pasta water. Give it a stir to soften things up if it gets too thick. Then slide in your flaked salmon and mix gently so it doesn’t break. Dish it up right away while it’s still steamy.
02 -
Take the pot back to the stove and set it over medium. Let the butter melt until you see some bubbles. Drop in the garlic and let it sizzle for a minute. Next, pour in the cream and sprinkle in the Italian seasoning, salt, and pepper. Stir for a couple minutes ’til it thickens just a bit. Shake in that parmesan and keep stirring until it looks really smooth and creamy.
03 -
Boil up a big pot of water with salt. Toss in the fettuccine and cook till it’s springy to the bite, just how the package says. Scoop out 240 ml of the pasta water and save it before you drain the noodles. Put both noodles and water aside for later.
04 -
Fire up the oven to 220°C and get a baking sheet lined with parchment. Lay the salmon down skin-side first, season with pepper and salt, and slip it in the oven for 10–12 minutes. When you can flake it with a fork, it’s done. Let it cool for a second, then break it up into chunks. Keep it handy for later.
# Notes:
01 -
If you want it extra saucy, just double up everything for the sauce. Because Alfredo sauce doesn’t like being reheated, your best bet is to eat it fresh.
02 -
Keep some pasta water for thinning the sauce. Forgot to save it? Mix 0.25 teaspoon cornstarch with 240 ml water and use that instead.
03 -
Go for a whole chunk of parmesan and grate it yourself if you want the sauce smooth. The bagged stuff might make it gritty.