Q1: Is salmon good with Alfredo sauce?

Oh yeah, 100%. Not even gonna lie — the first time I had salmon with alfredo sauce, I was like... where has this been all my life? The richness of the fish with the creamy sauce? Unreal. I make salmon alfredo pasta way more than I probably should.

Q2: How to make creamy pasta and salmon?

So I just roast the salmon — usually skin-on, keeps it juicy — and while that’s going, I cook the pasta, probably fettuccine. In another pan? Butter, garlic, then in with heavy cream and Parmesan cheese. Stir until it’s creamy. Flake the fish in, dump the noodles, and yeah, maybe a little pasta water if the sauce tightens up too much.

Q3: What sauce goes with salmon and pasta?

Honestly? Alfredo sauce. Every time. I’ve tried lemony stuff, wine sauces, you name it — but nothing beats a good creamy alfredo with tender salmon. Especially when I make it spicy with a little cajun seasoning. So yeah, for me it’s always salmon alfredo pasta.

Q4: What can I add to Alfredo pasta to make it better?

Garlic. Always. Then maybe some cream cheese if I’m feeling extra, or roasted broccoli if I want veggies. I sometimes go for basil or even cajun seasoning — depends on the mood. Honestly, alfredo pasta is the perfect base for experimenting. Never the same twice.

Q5: What should I add to my jar Alfredo sauce?

If I’m using a jar, I treat it like a starting point. I heat it slow in a skillet, stir in shredded Parmesan, maybe a little heavy cream, and yeah, garlic powder if I’m out of fresh. If I’m doing salmon alfredo pasta, I always keep a splash of pasta water nearby. Just in case.

Q6: What does adding flour to Alfredo sauce do?

It thickens stuff up. I’ve only done it when the sauce is too thin, like if I went too light on cheese or used milk instead of heavy cream. Just melt butter, whisk in flour, and let it bubble — then you add the liquid. But usually? I don’t even need it.

Q7: Is “alfredo with salmon” the same as salmon alfredo pasta?

Pretty much, yeah. It’s just two ways of saying the same thing. You’ve got pasta, some creamy Alfredo sauce, and salmon in there. Call it whatever — it all ends up the same once it’s on your plate.

Creamy Salmon Alfredo Pasta

Name: Creamy Salmon Alfredo Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 large salmon fillet (about 3/4 to 1 pound); 1 head of broccoli, cut into small florets; 1 tablespoon olive oil; 12 ounces fettuccine pasta; 8 tablespoons (1 stick) unsalted butter; 3 garlic cloves, minced; 1 shallot, minced (optional); 1 cup heavy cream; 1 1/2 cups grated Parmesan cheese; 1 tablespoon fresh lemon juice; Salt and black pepper to taste; Chopped fresh parsley, for garnish; Lemon wedges, for serving; Shaved Parmesan cheese, for garnish

Description

Salmon Alfredo Pasta is a creamy, restaurant-style comfort food that combines tender salmon fillets, rich homemade Alfredo sauce, and perfectly cooked pasta, all ready in under 30 minutes.

Ingredients

Scale

1 large salmon fillet (about 3/4 to 1 pound)
1 head of broccoli, cut into small florets
1 tablespoon olive oil
12 ounces fettuccine pasta
8 tablespoons (1 stick) unsalted butter
3 garlic cloves, minced
1 shallot, minced (optional)
1 cup heavy cream
1 1/2 cups grated Parmesan cheese
1 tablespoon fresh lemon juice
Salt and black pepper to taste
Chopped fresh parsley, for garnish
Lemon wedges, for serving
Shaved Parmesan cheese, for garnish

Instructions

Preheat oven to 400°F and line a baking sheet with foil.
Place the salmon fillet skin-side down and broccoli florets on the baking sheet. Drizzle with olive oil and season with salt, black pepper, and optional Cajun seasoning.
Roast for about 15 minutes or until salmon flakes easily and broccoli is tender.
While the salmon bakes, cook the fettuccine in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
In a large skillet over medium heat, melt butter. Add garlic (and shallot, if using) and sauté for 1 minute.
Pour in heavy cream, bring to a gentle simmer, and stir in Parmesan cheese. Cook until sauce thickens slightly. Add lemon juice.
Remove salmon from oven, discard skin, and flake the salmon into large chunks.
Add pasta to the skillet with the sauce. Stir in the flaked salmon and roasted broccoli. Add a splash of reserved pasta water to loosen the sauce if needed.
Toss gently to combine and heat through.
Serve immediately with parsley, lemon wedges, and shaved Parmesan on top.

Notes

You can use Cajun or Italian seasoning on the salmon for added flavor.
Fettuccine can be swapped for linguine, tagliatelle, or penne.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet with a splash of water or cream to avoid drying out the sauce.
For anyone watching their sodium intake, it’s worth noting this dish is rich and flavorful but on the saltier side. You can check the American Heart Association’s sodium guidelines (https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sodium) for more info on daily recommended limits and healthy swaps.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop, Oven
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 1101
Sugar: 7g
Sodium: 1654mg
Fat: 68g
Saturated Fat: 36g
Unsaturated Fat: 25g
Trans Fat: 1g
Carbohydrates: 79g
Fiber: 7g
Protein: 47g
Cholesterol: 278mg

Keywords: salmon alfredo pasta, creamy salmon pasta, fettuccine alfredo with salmon, easy pasta recipe, homemade alfredo sauce