Creamy Salmon Fettuccine Dish

This luxurious salmon fettuccine alfredo transforms simple ingredients into a restaurant-worthy dinner that's surprisingly easy to make at home. The combination of tender salmon chunks and creamy alfredo sauce creates a dish that feels indulgent yet comes together in about 30 minutes.

I first made this recipe when trying to impress my in-laws during their first visit to our home. The empty plates and requests for seconds confirmed it was a winner, and it's now our go-to special occasion pasta.

Ingredients

• Fresh salmon: Provides heart-healthy omega-3 fatty acids and creates the foundation of this dish. Look for wild-caught when possible for the best flavor.
• Fresh dill: Brings brightness that cuts through the richness. Always choose vibrant green bunches without wilting.
• Shallots: Offer a milder, more elegant flavor than regular onions. Select firm ones without soft spots.
• Parmesan cheese: Adds nutty depth to the sauce. Use freshly grated rather than pre-packaged for proper melting.
• Sweet peas: Provide color, sweetness, and texture. Frozen work perfectly here and require no prep.
• White wine: Creates acidity and complexity in the sauce. Choose a dry variety you would also enjoy drinking.
• Half and half: Delivers creaminess without being too heavy. Full-fat version works best for proper sauce texture.
• Fettuccine pasta: With its wide surface area, holds the sauce beautifully. Fresh pasta elevates this dish further.

Step-by-Step Instructions

Prepare the Salmon:

Remove all skin and bones from salmon fillets. Cut into generous 1 to 1½-inch cubes that will remain tender when cooked. Season liberally with kosher salt, freshly ground black pepper, and chopped fresh dill, tossing to ensure every piece is evenly coated. This initial seasoning layer is crucial for developing flavor throughout.

Cook the Salmon:

Heat a medium frying pan over medium heat and add olive oil until shimmering but not smoking. Add salmon cubes carefully to avoid overcrowding. Cook for approximately 8-10 minutes, turning every 2 minutes to ensure even cooking on all sides. The salmon should be just cooked through with a slight translucence in the center. Remove from pan and set aside while keeping warm.

Create the Sauce Base:

Using the same pan with all its flavorful remnants, add garlic and diced shallot over low-medium heat. Cook gently until shallot becomes translucent but not browned, about 3-4 minutes. Add fresh thyme and allow it to release its aromatic oils for another minute. Pour in white wine and increase heat to medium, letting it bubble away until reduced by half, concentrating the flavors.

Finish the Sauce:

Reduce heat to low and pour in half and half. Add grated Parmesan cheese and season with salt and pepper. Whisk continuously until cheese completely melts and sauce becomes smooth and slightly thickened. Incorporate fresh dill and sweet peas, allowing them to warm through for about 2 minutes. The peas should remain vibrant green and just tender.

Combine and Serve:

Remove pan from heat and add cooked al dente pasta directly to the sauce. Toss thoroughly to coat every strand with the creamy mixture. Portion onto warmed plates and top each serving with 4-5 pieces of the reserved salmon. Serve immediately while hot for the best texture and flavor experience.

The fresh dill is truly the unsung hero of this recipe. I once made it without when I thought I could substitute dried herbs, and my husband immediately noticed the difference. The bright, almost citrusy flavor of fresh dill cuts through the richness and completely transforms the dish from good to memorable.

Storage and Reheating

This salmon fettuccine will keep in an airtight container in the refrigerator for up to two days. When reheating, add a splash of milk or cream to restore the sauce's silky texture. Heat gently on the stovetop rather than the microwave to prevent the salmon from becoming tough. The pasta will absorb some of the sauce overnight, so this additional liquid helps return it to its original consistency.

Perfect Wine Pairings

The creamy texture and delicate seafood flavors in this dish call for a crisp white wine with good acidity. A Pinot Grigio or unoaked Chardonnay works beautifully to cut through the richness while complementing the salmon. For something special, try a Vermentino or Albariño whose subtle citrus notes will enhance the fresh herbs in the recipe.

Make It Your Own

This versatile recipe welcomes thoughtful modifications. For a lighter version, substitute Greek yogurt for half of the half and half. Spinach can replace or supplement the peas for additional nutrition. If fresh salmon is unavailable, good quality canned salmon can work in a pinch though the texture will differ. For extra indulgence, add a few tablespoons of cream cheese to the sauce for even more creaminess.

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Enjoy this creamy and luxurious salmon fettuccine alfredo as a comforting weeknight meal or an impressive dish for special occasions.

Frequently Asked Questions

→ Can I use a different type of fish?

Yes, you can substitute salmon with other firm fish like trout, cod, or halibut. Just adjust cooking times to prevent overcooking.

→ What wine works best for the sauce?

A dry white wine, such as Sauvignon Blanc or Pinot Grigio, complements the creamy sauce and enhances the flavor.

→ Can I make this dish ahead of time?

It’s best served fresh, but you can prepare components like the sauce and salmon in advance, then reheat and combine just before serving.

→ What’s a good substitute for half-and-half?

If you don’t have half-and-half, you can mix equal parts heavy cream and milk for a similar creamy texture.

→ Can I use frozen peas instead of fresh?

Absolutely! Frozen peas work perfectly. Just thaw them beforehand to ensure even cooking.