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This dish pairs the velvety texture of cream sauce with juicy bits of salmon for a home-cooked meal that tastes like you ordered takeout. Adding bright peas and garden-fresh herbs takes this pasta up a notch, making something that seems fancy but comes together pretty fast.
I whipped this up for the first time when my in-laws came over for their initial visit. When I saw them scrape their plates clean and ask for more, I knew right away this would be a keeper in our family's favorite meals collection.
Ingredients
- Salmon fillets: Big chunks make for a filling meal
- Fresh dill: Can't beat this match with salmon
- Garlic and shallots: They build the tasty foundation for your sauce
- White wine: Brings tang and flavor to cut through the cream
- Half and half: Gives that smooth feel without going overboard
- Parmesan cheese: Grab a block and grate it yourself for the best results
- Sweet peas: They bring pretty green spots and gentle sweetness
- Fettuccine pasta: The ideal noodle to grab all that yummy sauce
Step-by-Step Instructions
- Prepare the Salmon:
- Take off the skin and pick out any bones from your salmon. Chop it into big 1 to 1½ inch squares so it won't dry out when cooking. Sprinkle plenty of kosher salt, fresh black pepper, and chopped dill all over. The dill works its magic before you even start cooking, and salt helps get that nice outer crust.
- Pan Sear the Fish:
- Warm olive oil in a pan over medium heat until it looks shiny but isn't smoking. Put in your salmon chunks with room between each piece for good browning. Flip them every couple minutes so they cook evenly all around. You'll know they're done when they break apart easily but still look juicy inside, usually after 8-10 minutes total. Take them out and set them aside.
- Create the Sauce Base:
- Use that same pan with all the tasty salmon bits stuck to it. Throw in your chopped garlic and shallot. Lower the heat a bit so they don't burn. Cook until the shallots go clear and smell good, about 3 minutes. Add the fresh thyme and let it cook one more minute to wake up its smell.
- Develop the Flavors:
- Splash in some white wine to get all those stuck-on brown bits from the bottom – they pack tons of flavor. Turn up the heat to medium and let the wine bubble down to half its amount, making the taste stronger. This takes about 3-4 minutes of gentle bubbling.
- Finish the Sauce:
- Turn the heat down low before you pour in the half and half so it won't curdle. Add the Parmesan bit by bit while stirring to keep it smooth. Taste and add salt and pepper as needed. Gently mix in the dill and peas, letting them warm up for around 2 minutes. The peas should stay bright and a little crunchy.
- Combine and Serve:
- Take the pan off the heat and toss in your cooked pasta right into the sauce. Mix it all up so every noodle gets coated in creamy goodness. Put it on warm plates and top each serving with several chunks of your set-aside salmon. The hot pasta will warm the salmon just enough without cooking it more.
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The first try at this meal, I cooked the salmon too long and it turned out dry and fell apart. Now I always go for slightly undercooked fish since it'll keep warming up when mixed with the hot pasta. My husband says this beats any restaurant version we've tried, which always makes my day whenever we eat it.
Perfect Pasta Technique
Getting the pasta right makes all the difference here. Always go for a big pot with lots of super salty water so your fettuccine can swim freely. Cook till it's just got a tiny bit of firmness left in the middle. The noodles will keep cooking a little when they hit the hot sauce. I always save about half a cup of the starchy cooking water before draining. If your sauce looks too thick, a splash of this water thins it out perfectly while the starch gives it a nice body.
Make Ahead Options
This salmon pasta tastes best right after cooking, but you can get some parts ready earlier if needed. You can season the salmon up to 4 hours before cooking as long as you keep it in the fridge. For parties, try making the sauce base (stopping before the cream part) a day ahead. When it's time to eat, warm up the base, stir in the cream and cheese, boil fresh pasta, and quickly cook the salmon. You'll save time without losing much flavor or texture.
Elegant Variations
What's great about this dish is how flexible it is. Want something lighter? Switch the half and half with chicken broth and just a touch of cream. When friends come over with food restrictions, I sometimes use zucchini noodles or gluten free pasta instead. In springtime, I love throwing in some asparagus tips along with the peas. For extra zip, try mixing in some capers or a squeeze of lemon juice right before serving to cut through all that richness.
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This salmon fettuccine alfredo has turned into one of my go-to meals for both everyday family dinners and special get-togethers. The mix of soft salmon, creamy sauce, and just-right pasta always gets compliments, but doesn't take much work. Whenever I spot salmon on sale at our grocery store, this dish is the first thing I think about making a real testament to how good simple food can be when you give it a little love.
Frequently Asked Questions
- → Can I swap salmon for a different protein?
Absolutely! Shrimp, chicken, or tofu all work well as substitutes for salmon. Just adjust the cooking time for the protein you choose.
- → What pasta type fits best here?
Fettuccine is your best choice since it beautifully holds the creamy sauce, but linguine or spaghetti also complement this dish nicely.
- → How do I keep leftovers fresh?
Pop any leftovers into an airtight container and store them in the fridge for two days max. Rewarm it slowly on low heat with a splash of milk or cream to fix the sauce texture.
- → Which wine matches this meal well?
Pairing your meal with a crisp Chardonnay, Sauvignon Blanc, or Pinot Grigio makes for a perfect match to its creamy flavors.
- → Can this meal go dairy-free?
You bet! Swap out the half-and-half for coconut milk or plant-based cream, and use a dairy-free Parmesan to keep it vegan-friendly.
- → What replaces white wine in the sauce?
Not into wine? No worries. Use chicken or veggie broth instead to keep the flavor depth intact.