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A skillet filled with creamy alfredo pasta topped with seared salmon pieces, garnished with chopped parsley and grated cheese.
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Salmon Alfredo Pasta Recipe

This is the kind of creamy, lemony pasta you eat slowly—the one where tender salmon breaks apart on your fork and every bite has that perfect hit of garlic, Parmesan, and brightness. Rich enough to feel indulgent, light enough that you actually want a second bowl. The dinner that makes you pour a glass of wine and forget your phone exists.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner, Main Course
Cuisine: American
Servings: 4 servings
Calories: 1020kcal
Author: Kita Roberts

Equipment

  • Knife and cutting board
  • mixing bowl
  • Large skillet (at least a 10-inch skillet)
  • Spatula
  • Foil-covered baking sheet

Ingredients

  • 1 to 2 pounds of salmon fillets enough for 4 servings
  • 2 Tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons lemon pepper
  • 2 ½ cups broth
  • 4 ½ cups milk
  • 4 teaspoons lemon zest 2 lemons
  • 4 teaspoons minced garlic 4 cloves
  • 16 ounces linguine pasta
  • 1 ½ cups Parmesan freshly grated
  • 1 cup heavy cream
  • Parsley for garnish finely diced
  • Fresh-grated parmesan
  • Lemon wedges

Instructions

Cook the Salmon

  • Preheat your broiler and adjust the racks so that one is n the second-from-the-top spot, about 4 inches from the heating element.
  • Cut salmon fillets into bite-sized cubes (approximately 2-inch by 2-inch cubes).
    Raw salmon fillet and salmon cubes on a metal cutting board with a knife placed beside them.
  • Toss with olive oil in a bowl. Add garlic powder, onion powder, and lemon pepper and toss again.
    A white bowl contains raw salmon cubes sprinkled with seasoning, with a white spatula resting inside the bowl on a marble surface.
  • Place spiced salmon cubes on a foil-covered baking sheet.
    Twenty raw salmon cubes, seasoned with salt and pepper, are arranged evenly on a foil-lined baking sheet.
  • Place the tray in the oven nd broil the salmon cubes while the pasta cooks for 5-8 minutes, until the salmon has crispy edges and the salmon flakes easily.

Make the alfredo Sauce

  • In a large skillet on medium-high heat, add broth, milk, lemon zest, and garlic. Bring to a simmer and add pasta.
    A hand grates lemon zest into a black skillet filled with milk, set on a white marble surface.
  • Stir the pasta frequently for the first few minutes as it softens to prevent it from sticking to the bottom of the skillet.
  • Once softened, reduce the heat to medium and continue simmering for about 9 minutes, until pasta is almost al dente.
    Linguini coated in a creamy white Alfredo sauce sits in a black skillet on a marble surface.
  • Reduce the heat to medium-low and add the parmesan and heavy cream.
    A skillet with cooked pasta in a creamy white alfredo sauce, topped with a mound of grated cheese, ready to be mixed together.
  • Stir occasionally, while still simmering for 2 minutes, until the pasta is cooked and the sauce has thickened slightly.

Assemble and Serve

  • Add the salmon bites to the top of the pasta, then garnish with fresh parsley and freshly grated Parmesan.
    A skillet filled with creamy alfredo pasta topped with seared salmon pieces, garnished with chopped parsley and grated cheese.
  • Serve immediately.

Notes

  • Broil the salmon separately to keep the Alfredo smooth and prevent the sauce from breaking.
  • Salmon is done when it flakes easily and still looks moist in the center; avoid overcooking or it dries out.
  • Stir the pasta frequently during the first few minutes so it doesn’t stick or clump as it softens.
  • Use freshly grated Parmesan for a smooth sauce; pre-grated cheese can turn gritty.
  • Add fresh lemon juice only at the table - acid added during cooking can curdle the dairy.
  • If the sauce thickens as it cools, loosen it with a splash of hot water or broth.

Nutrition

Serving: 1serving | Calories: 1020kcal | Carbohydrates: 106g | Protein: 40g | Fat: 49g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 126mg | Sodium: 1318mg | Potassium: 812mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1932IU | Vitamin C: 4mg | Calcium: 862mg | Iron: 2mg