Blackened Salmon Alfredo Pasta
A creamy, dreamy combo of perfectly seared salmon over garlic herb Alfredo fettuccine — this is comfort food that still feels gourmet!
Full Recipe: Blackened Salmon Alfredo
Ingredients:
For the Salmon:
2 salmon fillets (skin on or off)
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne (optional)
Salt & pepper to taste
For the Alfredo Pasta:
8 oz fettuccine or linguine
2 tbsp butter
4 garlic cloves (minced)
1¼ cups heavy cream
3/4 cup grated Parmesan
1 tsp Italian seasoning
Salt & black pepper to taste
Chopped parsley (for garnish)
Instructions:
1. Cook the Pasta:
Boil fettuccine until al dente. Reserve 1/2 cup pasta water, then drain.
2. Season & Sear the Salmon:
Pat salmon dry and coat with olive oil and blackening spices. Sear in a hot skillet, 3–4 minutes per side, or until cooked through with a good crust.
3. Make the Alfredo Sauce:
Melt butter in a pan, add garlic, cook 1 min. Pour in cream, stir in Parmesan and seasonings. Simmer until thick. Add pasta and toss. Use reserved water if needed to loosen the sauce.
4. Plate & Serve:
Twirl pasta into bowls, top with salmon, drizzle with extra sauce, and finish with parsley.
Blackened Salmon Alfredo Pasta
A creamy, dreamy combo of perfectly seared salmon over garlic herb Alfredo fettuccine — this is comfort food that still feels gourmet!
Full Recipe: Blackened Salmon Alfredo
Ingredients:
For the Salmon:
2 salmon fillets (skin on or off)
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne (optional)
Salt & pepper to taste
For the Alfredo Pasta:
8 oz fettuccine or linguine
2 tbsp butter
4 garlic cloves (minced)
1¼ cups heavy cream
3/4 cup grated Parmesan
1 tsp Italian seasoning
Salt & black pepper to taste
Chopped parsley (for garnish)
Instructions:
1. Cook the Pasta:
Boil fettuccine until al dente. Reserve 1/2 cup pasta water, then drain.
2. Season & Sear the Salmon:
Pat salmon dry and coat with olive oil and blackening spices. Sear in a hot skillet, 3–4 minutes per side, or until cooked through with a good crust.
3. Make the Alfredo Sauce:
Melt butter in a pan, add garlic, cook 1 min. Pour in cream, stir in Parmesan and seasonings. Simmer until thick. Add pasta and toss. Use reserved water if needed to loosen the sauce.
4. Plate & Serve:
Twirl pasta into bowls, top with salmon, drizzle with extra sauce, and finish with parsley.
