Alfredo Pasta with Salmon, an amazing under 30 minute recipe, perfect for a lazy day when you fancy something yummy, but can't be bothered to cook anything too complicated. It requires minimal preparation and only a few ingredients, and can make happy even a picky eater. It really ticks all the boxes.
Back to spaghetti, oh yes! Whenever l seem to run out of ideas what to cook, a packet of spaghetti always comes to the rescue. And it never lets me down. I could honestly cook spaghetti every single day without getting bored of them. Sounds familiar? You can admit it, no one would ever judge you, spaghetti are too delicious.
Now, the regular tomato sauce is heaven. But how about a delicious, creamy, rich alfredo sauce? It surely goes well with pasta. You could, of course, have it simple. But, if you want to add some protein to the dish, any kind of meat or seafood can be an option.
Cooked salmon is just fabulous. Less fishy than other types of fish, it can either be pan-fried or baked, but if you go for baked, like I did, your life will be even simpler. Let's see how to make it!
How to make alfredo pasta
To make this dish there are 3 easy steps: cooking the salmon, cooking the spaghetti, and making the sauce.
To cook the salmon, season the salmon fillet with salt and pepper, and bake at 200 degrees Celsius (390 Fahrenheit) for 15 minutes or until cooked through. Remove from the oven, and use 2 forks to flake it.
To cook the pasta, easy job - bring a pan of water to the boil, add a quarter of a teaspoon of salt, and cook the spaghetti according to the packet instructions.
How to make homemade alfredo sauce
This alfredo sauce is so delicious, and so ridiculously easy to make, it would be such a shame to buy a ready-made sauce from shops. And it's so versatile, you can add any type of cheese you like, although parmesan is just wonderful. I only added double cream (heavy cream), but butter can also be added.
My thought was the the cream is already rich and heavy, thus was no need for extra richness, but it's up to you. I honestly can't tell them difference in taste. And what makes it perfect, it's the garlic. Oh, yes!
Make sure the garlic is minced, or use garlic paste if you wish, it will bring so much more flavour than just chopped garlic.
- add the cream to the pan together with the minced garlic
- bring to a boil, then add the reserved pasta water together with the cooked pasta and toss well to coat
- in go the parmesan and cooked and flaked salmon, and season to taste, then garnish with fresh dill
NOTE! Make sure you add some pasta water to the sauce, or even some vegetable broth, otherwise the cream only would be too thick and won't coat the pasta nicely.
Tips and tricks
For my recipe l opted for fresh salmon baked in the oven. It's healthier, it's tasty, no need for anything fancy. Or you can choose smoked salmon, that's another good option. Perhaps even canned salmon. Once the sauce is ready, mix it with the pasta that had been cooked according to the packet instructions, then flake the salmon and add it to the spaghetti.
Dill is the best herb to garnish this dish, salmon and dill are a match made in heaven. And if you add a tad of lemon juice, you know you are in for a treat. They balance well the richness of the cream, bringing a fresh touch to the dish, which could otherwise feel a tad heavy. But it's so delicious.
I have tried the alfredo sauce before, but with chicken and prawns/shrimp, I have these lovely recipes here: Chicken alfredo pasta with sun-dried tomatoes and spinach, and 20-Minute Creamy Shrimp Alfredo Pasta for Two. I licked my fingers clean after having a rather generous portion, so I knew there will be a second time. Do give them a go!
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Alfredo Pasta with Salmon, an amazing under 30 minute recipe, perfect for a busy midweek. It requires minimal preparation and only a few ingredients, and can make happy even a picky eater. Spaghetti tossed in a creamy alfredo sauce, perfectly baked salmon and fresh dill, this is the best dish you can get. A homemade pasta recipe that is quick and easy to make, and better than at a restaurant.
- ¼ packet of spaghetti (200 g, 7oz)
- 150 ml double cream (5 oz)
- 1 salmon fillet
- 2 cloves of garlic, minced
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tbs chopped dill
- 1 tablespoon grated parmesan
Preheat the oven to 200 degrees C/ 390 degrees Fahrenheit.
Wrap the salmon fillet in kitchen foil and bake for 15 minutes until cooked through.
Meantime, cook the spaghetti according to the packet instructions.
Retain one quarter of cup of the cooking water, and drain the rest.
In pan, add the double cream and garlic and bring to a boil.
Toss the spaghetti to coat, add the cooked water, parmesan, and season with salt and pepper.
Remove the salmon from the oven and use a fork to flake it, then add it to the spaghetti together with the lemon juice and mix everything well.
Transfer to a plate and garnish with chopped dill.
- If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
- The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.
For my recipe l opted for fresh salmon baked in the oven. It's healthier, it's tasty, no need for anything fancy.
Or you can choose smoked salmon, that's another good option. Perhaps even canned salmon.
Once the sauce is ready, mix it with the pasta that had been cooked according to the packet instructions, then flake the salmon and add it to the spaghetti.
Dill is the best herb to garnish this dish, salmon and dill are a match made in heaven. And if you add a tad of lemon juice, you know you are in for a treat. They balance well the richness of the cream, bringing a fresh touch to the dish, which could otherwise feel a tad heavy.