Salmon Alfredo Pasta
Ingredients
FOR THE SALMON:
1 piece salmon fillet 200 grams
½ teaspoon garlic powder
kosher salt to taste
ground black pepper to taste
olive oil
FOR THE ALFREDO SAUCE PASTA:
4 ounces fettuccine dry pasta, cooked al dente
2 tablespoons unsalted butter
2 cloves minced garlic
1 small finely chopped onion
¾ cup heavy cream
1 1 /2 cups freshly grated Parmesan cheese divided
⅛ teaspoon nutmeg
¼ cup pasta water or more, reserved after boiling pasta
½ tablespoon lemon zest from 1 lemon
1 tablespoon freshly squeezed lemon juice after zesting lemon
kosher salt to taste
ground white pepper to taste
Directions
Heat oil in a skillet over medium-high heat. Gently place salmon fillet, skin side down. Season with garlic, salt, and black pepper. Sear for 3 to 4 minutes.
Slowly flip fillet and sear the flesh for 1 to 2 minutes. Baste the top (skin side) with the hot oil in the pan while the flesh of salmon is searing at the bottom of the pan. Salmon does not need to be fully cooked through.
Transfer salmon fillet onto a plate. Rest for 5 minutes. Cut into bite-sized chunks.
Using the same skillet, retain one tablespoon oil then add unsalted butter.
Sauté onions until translucent. Add garlic, sauté until fragrant.
Pour cream and bring to a gentle simmer. Season with nutmeg, salt, and white pepper. Stir.
Mix in Parmesan cheese. Combine until smooth and creamy.
Toss in al dente fettuccine. Coat pasta with the creamy sauce.
Add salmon then drizzle freshly squeezed lemon juice. Toss.
Top with lemon zest and freshly grated Parmesan cheese.
Transfer to a serving plate. Garnish with fresh parsley and more Parmesan cheese.
