Pasta Alla Salmone
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
507 kcal
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Course
Main Course
Pasta Alla Salmone
Description
Pasta Alla Salmone brings together tender fettuccine with a luxurious sauce crafted from butter, heavy cream, lemon juice, and Parmesan cheese thickened with flour. The sauce is flavored with minced garlic and enriched with fish or chicken broth, providing depth without heaviness. Flaked salmon and capers add protein and a briny note, respectively, integrating seamlessly with the creamy base.
The salmon is often baked ahead at 400ºF with olive oil, salt, and pepper until just cooked through, then flaked to blend into the sauce. The combination offers a balanced flavor profile: buttery, creamy, with bright citrus and salty caper highlights. Fresh chopped parsley on top adds a final herbaceous touch.
This pasta warms well on its own and pairs nicely with a crisp green salad or steamed vegetables. It works well as a main course for an elegant yet approachable meal, showcasing salmon in a creamy sauce that complements rather than overwhelms its delicate flavor.
When cooking from raw salmon, baking the fish alongside boiling the pasta ensures timing aligns well to serve promptly. Stirring the sauce frequently helps to melt the cheese smoothly and properly thicken the sauce without clumping.
Ingredients
- 8 oz fettuccine noodles (½ lb or 2 cups of dry pasta)
- ¾ pound salmon or about 2 cups cooked and flaked, cooked, boneless, skinless
- 2 tablespoon butter salted is fine
- 1 cup heavy cream 30-36% M.F.
- 3 cloves garlic minced
- ½ cup fish broth or chicken broth
- ¼ cup lemon juice
- 5 oz Parmesan Cheese Approx. ⅔ cup, shredded
- 1 tablespoon all-purpose flour
- 2 tablespoon capers
- 2 tablespoon parsley finely chopped
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of water to a boil, salt generously and cook fettuccine noodles as per package instructions. Drain and set aside.
- Meanwhile, make the sauce. Melt butter in a heavy saucepan and add minced garlic. Cook, stirring occasionally for about 30 seconds until garlic is fragrant and translucent.
- Add cream, chicken broth, and lemon juice and stir to combine. Heat until sauce begins to steam, do not let it come to a boil.
- In a separate bowl, combine shredded parmesan cheese with flour. Add cheese mixture to saucepan, and stir frequently until cheese is melted and sauce thickens. Season to taste with fresh black pepper and a pinch of salt to taste.
- Add flaked salmon and capers and stir to combine.
- Stir in fettuccine, and serve, topped with fresh parsley.
Notes
- For raw salmon, bake at 400ºF for 10 minutes with olive oil, salt, and pepper before flaking into the sauce.
- Time salmon baking to coincide with pasta cooking for prompt serving.
- Stir sauce frequently after adding Parmesan and flour to achieve a smooth, thickened consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 33g | 11% |
| Protein | 26g | 52% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 138mg | 46% |
| Sodium | 627mg | 26% |
| Potassium | 496mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1068IU | 21% |
| Vitamin C | 7mg | 8% |
| Calcium | 269mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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