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Cajun Salmon Alfredo

Cajun salmon Alfredo pairs tender, Cajun-seasoned salmon with fettuccine tossed in a creamy Parmesan sauce. Reserve pasta water to loosen the sauce and help it coat every strand.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 1180
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 1.25 lb salmon cut into 4 portions
  • 1 tbsp Cajun seasoning divided
  • 1 tbsp olive oil
For the pasta
  • 4 qt water
  • 1 tbsp kosher salt
  • 12 oz fettuccine
For the Alfredo sauce
  • 3 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1.5 cup heavy cream
  • 0.25 tsp black pepper
  • 1 cup Parmesan cheese finely grated

Equipment

  • 1 12-inch skillet

Method
 

Cook the salmon
  1. Pat the salmon dry and season all over with 2 teaspoons of the Cajun seasoning.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat.
  3. Cook the salmon for 3 to 4 minutes per side, until it reaches 145°F in the thickest part.
  4. Transfer the salmon to a plate and loosely cover with foil.
Cook the pasta
  1. Bring the water and kosher salt to a boil in a 6-quart pot.
  2. Add the fettuccine and cook according to the package directions until al dente.
  3. Reserve 1 cup pasta water, then drain the fettuccine.
Make the Alfredo sauce
  1. Reduce the skillet heat to medium-low and melt the butter.
  2. Add the garlic and cook for 30 seconds, stirring.
  3. Stir in the heavy cream, remaining 1 teaspoon Cajun seasoning, and black pepper.
  4. Bring to a gentle simmer for 3 to 4 minutes, stirring until slightly thickened.
  5. Reduce the heat to low and stir in the Parmesan a handful at a time until melted.
  6. Add the drained fettuccine and 1/4 cup reserved pasta water and toss to coat.
  7. Break the salmon into large pieces and gently fold it into the pasta.
  8. Warm for 1 minute, adding more reserved pasta water a tablespoon at a time if needed to loosen the sauce.

Notes

Reserve the pasta water and add it gradually so the sauce stays creamy and coats the pasta. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. For a gluten-free option, use gluten-free fettuccine.