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Salmon Alfredo Pasta recipe
2 recipes Baked Blackened Salmon (4 fillets)
3 tablespoons butter
2 teaspoons minced garlic
1 cup half and half or milk
2 ounces cream cheese (softened)
1 1/4 cups parmesan cheese
1/2 teaspoon Italian Seasoning
2 tablespoons fresh parsley (chopped)
1/2 pound fettuccine pasta (cooked according to package instructions)
Garnish: extra parsley, lemon wedges and parmesan cheese.
For the Blackened Salmon:
Follow the instructions for making Baked Blackened Salmon according to the recipe link above. Either leave the salmon whole or flake it into smaller bites.
For the Alfredo Sauce:
In a large non-stick skillet, melt the butter on medium heat.
Add the minced garlic and saute for 30 seconds.
Turn down the heat to medium-low and add the milk or half and half and the softened cream cheese. Mix until well combined.
Add the parmesan cheese and Italian Seasoning and stir until the sauce thickens, which should be around 5-7 minutes. If the sauce is too thick, add some of the reserved pasta water.
To Finish the Dish:
Add the cooked pasta to the pan with the alfredo sauce and use tons to toss and coat the noodles. Toss in the parsley.
Put the noodles on a dish and put the salmon on top.
Garnish with the extra parmesan cheese, lemon wedges, and parsley.