salmon alfredo

An easy canned salmon pasta recipe that is deliciously creamy, packed with veggies, and easy to make using canned salmon.  This simple dinner recipe comes together in just 15 minutes!

Easy Canned Salmon Pasta Recipe

fettuccine noodles (prepared per package directions)

sweet peas (drained)

can fat-free evaporated milk

can boneless (skinless pink salmon)

mushrooms

parmesan cheese

butter

garlic

sea salt

ground pepper

In a large pot, bring water to a boil. Once water is boiling add fettuccine noodles and cook per box instructions.

While water is heating, in a medium-sized baking skillet, melt butter with garlic.

Cook for 1 minute, then add evaporated milk.  Bring to a simmer.

Whisk in cheese, salt, and pepper. Continue to simmer until pasta is done.

Add mushrooms and peas, toss with fettuccine, then gently stir in salmon.

Serve immediately topped with fresh parmesan cheese and parsley if desired.

Alfredo Pasta with Salmon, an amazing under 30 minute recipe, perfect for a busy midweek. It requires minimal preparation and only a few ingredients, and can make happy even a picky eater. Spaghetti tossed in a creamy alfredo sauce, perfectly baked salmon and fresh dill, this is the best dish you can get. A homemade pasta recipe that is quick and easy to make, and better than at a restaurant.

Alfredo Pasta with Salmon

spaghetti ((200 g, 7 ounces))

150 ml double cream ((5 oz))

salmon

garlic, minced

lemon juice

tsp salt

tsp black pepper

dill

Preheat the oven to 200 degrees C/ 390 degrees Fahrenheit.

Wrap the salmon fillet in kitchen foil and bake for 15 minutes until cooked through.

Meantime, cook the spaghetti according to the packet instructions.

Retain one quarter of cup of the cooking water, and drain the rest.

In pan, add the double cream and garlic and bring to a boil.

Toss the spaghetti to coat, add the cooked water, parmesan, and season with salt and pepper.

Remove the salmon from the oven and use a fork to flake it, then add it to the spaghetti together with the lemon juice and mix everything well.

Transfer to a plate and garnish with chopped dill.

Serve immediately.

This smoked salmon alfredo is made with fettuccine tossed in a butter, cheese and cream sauce.  Toss the pasta with hot-smoked salmon and peas for a decadent dinner!

Smoked Salmon Alfredo

fettuccine (Use gluten-free pasta if needed)

peas (optional)

unsalted butter

garlic cloves, diced

heavy cream

black pepper,

Bring a large pot of salted water to a boil.  Once the water reaches a rolling boil, add the fettuccine.  Gently stir the pasta occasionally to prevent it from sticking together.Boil until al dente (about 1 minute less than the package directions call for). Reserve 1 cup of pasta water, and remove pasta from the heat.

For optional peas:Add about 1&quot; of water to a saucepan.  Bring to a boil and add the peas.  Cover the pan and turn off the heat.  Drain after about 4 minutes, or when the peas are tender.Alternatively, simply thaw the peas before using.  Do not attempt to cook the peas by adding to the salty pasta water, because it will dehydrate the peas.

Cook Pasta:

Flake the salmon apart with a fork.  Set aside.If the fillet has skin, discard it.

Prepare the Salmon:

In a large, deep fry pan or a heavy-bottomed pot, melt the butter over medium-low heat.  Add the salt.When the butter is melted (but not browned) add the garlic and cook 1-2 minutes, or until the garlic sizzles.

Add the cream and bring to a simmer.  Continue simmering about 3 minutes, or until the butter has completely incorporated into the cream.  There should be no &quot;oily&quot; butter spots left, and the cream will be a pale yellow color.Turn off the heat and whisk in the Parmesan.  Continue whisking until the cheese melts into the sauce.Tip: The butter and cream sauce must be piping hot when the cheese is added, otherwise the cheese will not melt.  If you paused your cooking for any reason in between adding the cream and butter, reheat the cream before proceeding.

Add the pasta and ¼ cup of reserved pasta water to cheese sauce and toss to incorporate.  (Tongs work well for tossing fettuccine.)  At first, it will seem like there is too much sauce.  As you continue to toss the pasta, the sauce will begin to cling to the noodles.  When there is no sauce (or almost no sauce) pooled on the bottom of the noodles, you&#039;re done tossing.If the sauce seems dry or stringy, add another splash of the reserved pasta water.  (I usually add at least one splash of pasta water, sometimes two, when cooking this meal.)Tip: If you forgot to reserve pasta water, add a splash of cream, milk or white wine to the sauce instead (not tap water).

Add the peas and flaked salmon to the pasta.  Toss the pasta.  Add black pepper to taste.Serve immediately, making sure to evenly distribute the peas and salmon when serving.  If desired, add extra grated Parmesan after plating.

Make the Alfredo Sauce:

Top 3 salmon alfredo recipes from across the web

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Top Tags

Easy Canned Salmon Pasta Recipe

Alfredo Pasta with Salmon

Smoked Salmon Alfredo

Top 3 salmon alfredo recipes from across the web

The most viewed salmon alfredo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Canned Salmon Pasta Recipe

Alfredo Pasta with Salmon

Smoked Salmon Alfredo

The most viewed salmon alfredo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine