Salmon Alfredo

Salmon Alfredo is a simple yet elegant dinner that’s perfect for cozy weeknight meals or when entertaining dinner guests. Flaky salmon, hot fettuccine and a perfectly smooth Alfredo sauce come together for an easy restaurant-quality meal at home.

Calories

159

Carbohydrates

22g

Protein

24g

Potassium

575mg

Fiber

6g

Sugar

12g

Ingredients

12 ounces uncooked fettuccine
2 salmon fillets (6 ounces each), skin removed
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 teaspoons olive oil
6 tablespoons butter, cubed
2 cups heavy whipping cream
3/4 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese
1/8 teaspoon ground nutmeg
2 large egg yolks, lightly beaten
Minced fresh parsley, optional

Direction

Cook fettuccine according to package directions.
Meanwhile, sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, cook salmon in oil over medium heat until a thermometer reads 165°, 8-10 minutes, flipping once. Remove and let stand at least 5 minutes.
In the same skillet, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, nutmeg, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a simmer; remove from heat.
In a small bowl, whisk egg yolks; gradually pour 3/4 cup of hot cream mixture into egg yolks, stirring constantly. Return all to heat; add yolk mixture, stirring constantly. Cook and stir over medium-low heat until sauce has thickened slightly and a thermometer reads 160°.
Drain fettuccine; serve with Alfredo sauce, salmon and remaining 1/4 cup Parmesan cheese. If desired, garnish with parsley.