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.
Ingredients
- 12 ounces uncooked fettuccine
- 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
Instructions
- 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.