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Salmon Alfredo

A comforting and rich dish featuring salmon in a creamy Alfredo sauce served over gluten-free spaghetti or fettuccine, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta
  • 10 ounces Gluten-Free Spaghetti or Fettuccine Traditional pasta can also work.
Seasonings
  • Kosher Salt and Pepper Adjust seasoning to taste.
Oils
  • 1 tablespoon Olive Oil or Avocado Oil Avocado oil has a higher smoke point.
Salmon
  • 4 pieces Salmon Fillets (3-4 oz each) Wild-caught salmon provides richer flavor.
Thickening Agents
  • 3 tablespoons Cornstarch Arrowroot powder is a good substitute.
Dairy
  • 2 cups Milk of Choice Whole milk offers the richest flavor; almond or oat milk for dairy-free options.
Aromatics
  • 6 cloves Garlic (minced) Fresh garlic enhances the sauce.
  • 1 small Sweet Onion (finely chopped) Yellow or white onion is also suitable.
Vegetables
  • 1/4 cup Sun-Dried Tomatoes in Oil (drained and chopped) Adds tangy richness.
  • 3 cups Baby Spinach (coarsely chopped) Kale is a great alternative.
Cheese
  • 1/2 cup Finely Grated Parmesan Nutritional yeast can be used for a dairy-free version.
Garnish
  • Fresh Chopped Parsley or Lemon Slices (optional) Garnish for brightness.

Method
 

Preparation
  1. Boil the gluten-free spaghetti or fettuccine pasta in salted water according to the package instructions. Once cooked to al dente, drain and set aside.
  2. Heat the olive oil in a non-stick skillet over medium heat. Season the salmon fillets with kosher salt and pepper, then cook the salmon for 5-6 minutes per side until golden. Set aside and keep warm.
  3. In a small bowl, combine the cornstarch with 1/4 cup of the milk until smooth, then stir this mix into the remaining milk.
Cooking
  1. To the same skillet you just used for the salmon, add the minced garlic and chopped sweet onion. Sauté for 4-5 minutes, stirring frequently.
  2. Add the chopped sun-dried tomatoes and the milk mixture into the skillet. Toss everything to combine and allow to cook for 6-8 minutes, stirring until thickened and the sauce coats the back of a spatula.
  3. Season the sauce with salt and pepper, then stir in the baby spinach and grated Parmesan until well combined.
  4. Return the salmon to the skillet, bubble just to heat through, then remove from the heat.
  5. Serve the sauce over the cooked pasta, garnished with fresh parsley or a slice of lemon for a fresh finish.

Notes

Store leftover Salmon Alfredo in an airtight container in the fridge for up to 3 days. Reheat gently to preserve the creamy sauce. While it’s best enjoyed fresh, you can freeze the sauce without the pasta for up to a month.