Salmon Linguini Alfredo: A Quick, Creamy Dinner

If you're looking for a delicious, indulgent dinner that's also super quick to make, then linguini alfredo with pan-seared salmon is the perfect dish. This rich and creamy pasta is a real crowd-pleaser and can be made in less than 30 minutes, making it ideal for a weeknight meal or a dinner party. The combination of tender salmon, a homemade alfredo sauce, and al dente pasta creates a restaurant-quality dish that's sure to impress.

How to cook the salmon

Ingredients:

• Salmon fillets (4 fillets, 6-oz each)
• Lemon pepper seasoning (1 tbsp)
• Olive oil (1 tbsp)

Method:

• Heat the olive oil in a large skillet over medium-high heat.
• Season both sides of the salmon fillets with the lemon pepper seasoning.
• Working in two batches, tilt the pan away and place two fillets on the side of the pan without oil. Move the pan in a circular motion on the cooktop to spread the oil around the pan and under the fillets.
• Cook for 2 minutes, then flip the salmon.
• Reduce the heat to medium and cook until the internal temperature reaches 145 degrees Fahrenheit or until the fish flakes easily with a fork.
• Remove the salmon from the pan and set it aside.
• Repeat the above steps with the remaining two fillets.

Your salmon is now ready to be served with the rest of your dish!

How to make the alfredo sauce

How to Make Alfredo Sauce

Ingredients:

• Butter
• Oil (olive oil)
• Cream (heavy cream)
• Seasonings (garlic, white pepper, Italian seasoning, salt, and pepper)
• Cheese (freshly grated Parmesan cheese and shredded mozzarella cheese)

Steps:

• Heat butter and olive oil in a saucepan over medium-low heat until the butter is melted.
• Mix in cream and seasonings, stirring often, and bring to a simmer.
• Stir in the cheeses until the sauce is thick and smooth.

Tips:

• For the best results, use freshly grated Parmesan cheese. Pre-grated cheese may make the sauce grainy.
• If your sauce is too thick, add a little pasta water or cream to thin it out.
• You can store leftover alfredo sauce in an airtight container in the refrigerator for up to five days or freeze it for up to three months.

Enjoy your delicious, creamy, and indulgent alfredo sauce!

How to cook the pasta

To cook the pasta for your linguini alfredo with pan-seared salmon, start by bringing a large pot of salted water to a boil. The amount of water in the pot should be enough to fully submerge the pasta. Add a generous amount of salt to the water—this will help season the pasta as it cooks.

Once the water is boiling, add the linguini to the pot. Break the pasta in half if needed to fully submerge it in the water. Stir the pasta occasionally to prevent it from sticking to the pot or to itself. Cook the pasta until it is al dente, or still slightly firm. Refer to the package instructions for the exact cooking time.

When the pasta is done, drain the water and set the pasta aside until you are ready to toss it with the sauce.

How to plate the dish

To plate this delicious and indulgent dish, follow these steps:

Firstly, you'll want to place your cooked linguini alfredo in the centre of your chosen plate or bowl. Use tongs to ensure you get a good amount of sauce with the pasta. You don't want it to look dry!

Next, place your pan-seared salmon fillet on top of the pasta. It should be a nice, generous fillet, cooked to your liking. You can add a squeeze of lemon juice over the salmon to add a little extra flavour and a nice acidic touch to balance the richness of the dish.

Now, you can sprinkle over some freshly chopped parsley for a pop of colour and a fresh aroma. You could also add some extra grated parmesan cheese if you wish, for an extra indulgent touch.

Finally, serve with a lemon wedge on the side, for an extra citrus burst if desired. This dish is best served immediately, so your salmon is still nice and warm.

Enjoy your homemade, restaurant-quality, linguini alfredo with pan-seared salmon!

Recipe variations

Pasta

For a gluten-free option, use your favourite gluten-free pasta. You can also swap the linguini for short-cut pasta such as penne, rotini, bowties, cavatappi, or tagliatelle.

Salmon

If you don't eat salmon, you can swap it out for another type of fish like catfish, cod, or halibut, or even shrimp, chicken, steak, or vegetables. You can also use canned salmon, but make sure it's fully drained and there are no bones.

Sauce

To make the sauce lighter, swap the heavy cream for half-and-half, milk, or light cream. For a dairy-free option, use a whole can of full-fat coconut milk instead. You can also add a touch of cream cheese to thicken the sauce.

Vegetables

Add some vegetables to the dish, such as peas, bell peppers, onions, broccoli, sun-dried tomatoes, or fresh tomatoes. You can also stir in a handful of spinach and/or 1/4 cup of sun-dried tomatoes into the pasta sauce.

Seasoning

For a Cajun twist, use Cajun seasoning on the salmon instead of blackening seasoning and add up to a tablespoon of Cajun seasoning to the alfredo sauce instead of Italian seasoning. You can also make your own blackening seasoning with smoked paprika, onion, garlic, cayenne, and oregano.

Serving

This dish can be served with bread to soak up the sauce or a salad to balance out the richness.

Frequently asked questions