Step 1

Preheat the oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper.

Step 2

Season your rinsed and patted dry salmon with the olive oil + seasoning: salt, black pepper, garlic powder, parsley, minced garlic and thyme sprigs, rubbing everything atop salmon until completely coated. Add all salmon to baking sheet and roast (on the top rack) for 15-20 minutes or until fully cooked through. NOTE: When done, salmon should "flake apart" when touched gently.

Step 3

Remove from oven and using two forks, gently pull the flesh apart until entirely "shredded" and in medium to large chunks. Set aside. NOTE: If preferred, you can place whole salmon fillets atop pasta without shredding.

Step 4

Cook pasta according to packaging. NOTE: rigatoni cooks about the same time as other pastas, usually 8-10 minutes, depending on brand.

Step 5

To make the sauce, see my Homemade Alfredo Sauce recipe.

Step 6

When the rigatoni pasta is done, drain it and add it to the sauce, tossing until sauce fully coats + sticks to pasta. Feel free to add shredded salmon (if you're actually shredding it) to coat them, if desired. If not, add pasta to prepare plate(s) or bowl(s) and top with salmon fillets. Serve immediately!

Step 7

Bon Appetit!