Salmon Alfredo with Pappardelle Pasta

 

 

 

 

A pasta tossed through with a rich and creamy Parmesan sauce and flakes of salmon. Simple to make, yet elegant and luxurious. 

You can use any pasta shape you prefer. Long, flat pasta shapes are my favorite such as Pappardelle, Tagliatelle, and Fettuccine. 

  

Salmon Alfredo with Pappardelle Pasta

 

1 tablespoon olive oil

2 lb. salmon filet 

2 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon lemon zest

1 package pappardelle (or other pasta)

1 small shallot 

4 tablespoons butter

¼ cup flour

1 cup heavy cream

1 tablespoon each finely chopped parsley and dill 

¼ cup Parmesan cheese

Lemon slices or wedges for garnish

 

Preheat your oven to 350 degrees. Line a rimmed baking sheet lined with parchment paper and spray with non-stick cooking spray. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pat salmon fillet with paper towels. Pull out any pin bones if you see any.  Place the salmon skin down on your prepared baking sheet and season with garlic powder, salt and pepper.

Drizzle with olive oil lightly on both sides.

Roast the salmon for 12-17 minutes until lightly golden. The cooking time will vary depending on the size and thickness of your salmon. It’s done when it flakes easily using a fork. Be careful not to overcook it. 

 

 

 

 

 

 

 

 

 

 

 

 

Cook the pappardelle according to package directions. While it’s cooking, prepare the sauce.

Saute shallots in a large skillet in olive oil over medium heat for a few minutes until slightly golden. Add in 4 tablespoons butter and allow it to melt.  Next add the 4 tablespoons of flour and whisk until blended.  Stir constantly until flour taste has cooked off….about 2 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour in the heavy cream and whisk until well blended. On medium heat bring the sauce to a soft simmer, stirring often as it begins to thicken. Add in Parmesan cheese and stir until melted. 

Drain the pasta and reserve 1 cup of the pasta water and set aside. Do not rinse pasta. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Add the pasta and gently toss to coat using tongs. Add pasta water if you need thinning.  I like my sauce very thick. Flake the salmon and add it to the pasta. 

Serve sprinkled with more fresh herbs, black pepper, and lemon slices or wedges.

 

 

 

 

 

 

 

 

 

 

 

 

As with any hot pasta dish, it's best served right away while it's still creamy and hot. The longer the pasta sits in the sauce, the more it will soak it up. That being said, this pasta is actually delicious as leftovers! You'll have to add more cream to make it saucier again.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Notes

Storing: Store any leftovers in an airtight container in the fridge for 1-2 days. If you're storing the pasta separately from the salmon, it can last for up to 3 days. Fish should generally be eaten within 1-2 days but the pasta can last longer.

 

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