Creamy Salmon Alfredo Pasta
This Creamy Salmon Alfredo Pasta is a beautiful rendition of a classic-----Alfredo pasta! Perfect for the entire family.
Servings: 4 servings
Calories: 631kcal
Ingredients
- 1 (16 oz.) package organic rigatoni pasta (You can use your fave pasta shape/type; See Notes for GF option)
- 1 tablespoon Extra virgin olive oil
SALMON:
- 2 (4-6 ounces) wild-caught Sockeye salmon, skin removed
- 2 Tbsps Extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 3 garlic cloves, minced
- handful of fresh thyme sprigs
ALFREDO SAUCE:
- 1 Homemade Alfredo Sauce
Instructions
BAKE THE SALMON:
- Preheat the oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper.
- Season your washed and patted dry salmon with the olive oil + homemade jerk seasoning: salt, black pepper, smoked paprika, garlic powder, parsley, mined garlic, and thyme sprigs, rubbing everything atop salmon until completely coated. Add all salmon to baking sheet and roast (on the top rack) for 15-20 minutes or until fully cooked through. NOTE: When done, salmon should "flake apart" when touched gently.
- Remove from oven and using two forks, gently pull the flesh apart until entirely "shredded" and in medium to large chunks. Set aside. NOTE: If preferred, you can place whole salmon fillets atop pasta without shredding.
COOK THE PASTA:
- Cook pasta according to packaging. NOTE: rigatoni cooks about the same time as other pastas, usually 8-10 minutes, depending on brand.
TO MAKE THE CREAMY ALFREDO SAUCE:
- To make the sauce, see my Homemade Alfredo Sauce recipe.
- When the rigatoni pasta is done, drain it and add it to the sauce, tossing until sauce fully coats + sticks to pasta. Feel free to add shredded salmon (if you're actually shredding it) to coat them, if desired. If not, add pasta to prepare plate(s) or bowl(s) and top with salmon fillets. Serve immediately!
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- OIL: You can also use coconut oil, avocado oil, or grapeseed oil, instead of olive oil.
- PASTA: You can use long pastas like Pappardelle, Tagliatelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
- GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as kale, spinach, broccolini, collards, or asparagus.
- OTHER MEAT OPTIONS: If you'd like to switch things up, see post for more alternatives!
- GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta and ensure that the coconut cream/milk is GF-friendly.
- EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Creamy Salmon Alfredo Pasta. Everything from my fave high-powered blender, baking sheets, wooden spoons, mixing bowls, and more.
Nutrition
Calories: 631kcal | Carbohydrates: 11g | Protein: 11g | Fat: 62g | Saturated Fat: 32g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 145mg | Sodium: 1706mg | Potassium: 192mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2086IU | Vitamin C: 2mg | Calcium: 300mg | Iron: 1mg