Ingredients
- 1 pound salmon fillets, skin removed
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon salt
- 8 ounces fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon lemon juice
- Fresh parsley, chopped, for garnish
If you’re looking to make this dish lighter, you can substitute the heavy cream with half-and-half. For a gluten-free version, try using your favorite gluten-free pasta.
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and sprinkle with lemon zest, black pepper, and salt. Bake for about 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese, stirring continuously until the cheese has melted and the sauce is smooth and creamy. Add the lemon juice and stir to combine.
- Add the cooked pasta to the skillet, tossing to coat the noodles evenly with the Alfredo sauce.
- Flake the baked salmon into bite-sized pieces and gently fold into the pasta, being careful not to break up the salmon too much.
- Garnish with fresh parsley before serving.
My top tip: Don’t rush the sauce. Allowing the cheese to melt slowly into the cream creates a velvety texture that’s worth the patience!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International