Quick and easy salmon fettuccine alfredo pasta with chunks of flavorful salmon and creamy alfredo sauce!
3tablespoonsfresh dill, chopped
Kosher salt and black pepper
4 to 5garlic cloves, pressed or finely chopped
1medium shallot, diced
1/2cupgrated Parmesan cheese
freshly ground black pepper
1/2poundfettuccine or other pasta, cooked to al dente
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 the 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.
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