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tagliatelle in pale Alfredo sauce with broad opaque cooked skinless salmon flakes resting over the noodles in a plain bowl
Melissa Hart

Salmon Alfredo

Roast the salmon separately so you can flake it into broad pieces without stirring it apart while the sauce cooks. The fish should stay visible over the tagliatelle, with only a little sauce spooned around it. Lemon zest gives the dairy some lift without a big dose of juice. Check the thickest part of the fillet rather than waiting for every edge to look dry, then let it rest briefly while you finish the pasta. Gentle handling matters more than an elaborate garnish here.
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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 the oven to 400°F. Pat salmon dry, rub with oil, season with its salt and pepper and roast on a lined sheet pan for 10 to 15 minutes until the thickest center reaches 145°F.
  2. Meanwhile, cook tagliatelle in water with the tablespoon salt until 1 minute short of the package time. Reserve 1 cup pasta water before draining.
  3. Melt butter in a large skillet over low heat, add cream, milk and lemon zest and simmer gently for 2 minutes. Add pasta with 1/4 cup reserved water and toss for 1 to 2 minutes until tender.
  4. Remove from heat and stir in Parmesan gradually, loosening with more water if needed. Let cooked salmon rest for 2 minutes and flake each portion into a few broad pieces.
  5. Divide pasta among bowls and set salmon flakes over it, spooning only a little sauce around the fish so the pieces stay intact.