Salmon Fettuccine Alfredo (video)

Published on August 11, 2015 | In Italian/French | By tatyanaseverydayfood |

- Prep Time
- 30 Minutes
- Difficulty Level

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Calling all seafood lovers! This creamy salmon fettuccine pasta dish is so delicious and you can have it ready in 30 minutes! It’s made with huge chunks of wild salmon, creamy alfredo sauce and sweet peas. This seafood pasta recipe is bound to become a family favorite!

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How It’s Made!

Any seafood recipe needs to start with high-quality products. Wild-caught salmon is one of my favorite seafood ingredients to cook with. It’s so versatile and can take on just about any sauce, herb or flavor. This salmon fettuccine alfredo recipe is no exception! I make this dish with huge, tender chunks of salmon seasoned with fresh dill. The refreshing flavor of the dill really complements the salmon. Add a little squeeze of lemon juice when serving this pasta dish for an extra kick of freshness!

The salmon is then served on a bed of creamy, alfredo-style fettuccine pasta! I like to make my alfredo sauce on the lighter side and use half-and-half in this recipe. If you want a creamier, richer sauce, simply use whole cream instead. I love fettuccine pasta but feel free to make this with any type of pasta.

And, to add even more flavor and texture, I add a bit of sweet peas to the alfredo sauce. They add just the right amount of sweetness. You can also use steamed asparagus tips for this seafood recipe!

Enjoyed this recipe? Please share and save it to Pinterest!

More Recipes!

Looking for more salmon recipes? I’ve got plenty! Try one of my favorites – ‘Herbed Cedar Plank Salmon’ prepared on my smoker!

Love a good seafood pasta recipe? Try my ‘Clams Linguine’ next!

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Ingredients

2 pounds salmon
3 tablespoons fresh dill, chopped
Kosher salt and black pepper
4 to 5 garlic cloves, pressed or finely chopped
1 medium shallot, diced
1 tablespoon fresh thyme
2 tablespoons fresh dill
1 cup sweet peas
1 cup half-and-half
1/2 cup white wine
1/2 cup grated Parmesan cheese
1 teaspoon salt
freshly ground black pepper
olive oil
1/2 pound fettuccine or other pasta, cooked to al dente

Instructions

Prepare the salmon: remove the skin and bones. Cube into large chunks, 1 to 1 1/2-inch pieces, and place into a large bowl. Season generously with kosher salt, freshly ground black pepper and 3 tablespoons fresh dill. Toss to coat the fish evenly.
Preheat a medium fry pan over medium heat and add a few tablespoons of olive oil. Once pan is hot, add the salmon. Fry on medium heat, turning cubes every 2 minutes, until fish is done; 8 to 10 minutes, depending on thickness. Remove salmon from pan and keep warm.
Into the same pan, add the garlic and diced shallot. Keep pan over a low-medium heat and sweat the shallot until translucent, but not browned. Add the fresh thyme and cook for a few minutes. Add the wine and turn heat up to medium; cook to reduce wine in half.
Turn heat back down to low and add half-and-half, Parmesan cheese and season with salt and pepper. Cook, whisking occasionally, until cheese is melted. Add the 2 tablespoons fresh dill and peas; cook for another 2 minutes.
Remove sauce from heat and 1/2 pound of prepared pasta; toss to coat evenly. Top with salmon and serve immediately; add 4 to 5 salmon pieces per serving.

Servings : 4
Ready in : 30 Minutes
Course : Main Dish
Recipe Type : Dinner, Pasta, Potato & Rice, Seafood Recipes, Video

10 Responses to Salmon Fettuccine Alfredo (video)

Nicki May 2, 2016 at 8:36 am #

Hi Thanks so much for the recipe Tatyana! Me and my husband loved it! Really delicious

Reply
- tkorchemnaya May 4, 2016 at 8:59 am #
  
  That’s wonderful, so glad you both enjoyed my recipe! 🙂
  
  Reply
Kristy Perry March 25, 2017 at 7:10 pm #

LOVE LOVE LOVE! I did modify but only a little. I don’t like pan frying fish. My house stinks for days anytime I try. I baked the salmon for 10 minutes in the oven with the skin on then cubed. Anytime you can bake salmon with the skin on it heightens the nutritional benefits and keeps the salmon moist. It’s does not cube as nicely but it worked out great. For the sauce I sautéed the shallots in half a stick of butter. I know know BUTTER but who doesn’t like be butter! It helped thicken up the sauce and I added a teaspoon of flour for thickening purpose. My family loved this dish! Thank you for the recipe!!!❤

Reply
- tatyanaseverydayfood March 27, 2017 at 6:49 pm #
  
  I’m so glad you enjoyed this recipe with your changes! :))
  
  Reply
- Jean August 31, 2018 at 6:30 am #
  
  Kristy, at what temperature do you bake the salmon?
  
  Reply
Jean August 31, 2018 at 6:32 am #

I made this recipe for my family last night, and they loved it! It was very good and I look forward to having it again in the future! Thank you for this wonderful recipe!

I fixed the salmon in the skillet as directed, and it was tasty. But I would like to know at what temperature you should bake the salmon if I want to try it that way next time.

Reply
- tatyanaseverydayfood September 1, 2018 at 12:04 pm #
  
  Hi Jean! So glad you enjoyed the recipe – it’s one of my favorites! I bake my salmon at 375F
  
  Reply