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Salmon Alfredo on a plate
Andrew Fowler

Salmon Alfredo

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb skinless salmon fillet cut into 4 portions
  • 1 tsp olive oil
  • 1/2 tsp fine salt for salmon
  • 1/4 tsp black pepper
  • 8 oz dry tagliatelle
  • 1 tbsp fine salt for pasta water
  • 2 tbsp unsalted butter
  • 3/4 cup heavy cream
  • 1/4 cup whole milk
  • 1 tsp finely grated lemon zest
  • 1/2 cup freshly finely grated Parmesan

Method
 

  1. Heat oven to 400°F. Pat salmon dry; rub with oil, its salt, and pepper. Roast on lined sheet 10 to 15 minutes to 145°F in thickest center.
  2. Meanwhile, cook tagliatelle with tablespoon salt to 1 minute short of package time. Reserve 1 cup pasta water; drain.
  3. Melt butter in large skillet over low; add cream, milk, and zest. Gently simmer 2 minutes. Add pasta and 1/4 cup reserved water; toss 1 to 2 minutes until tender.
  4. Remove from heat; gradually add Parmesan, loosening with water if needed. Rest salmon 2 minutes; flake portions into broad pieces.
  5. Divide pasta among bowls; top with salmon. Spoon only a little sauce around fish to keep pieces intact.