Seared Salmon Alfredo Linguini
A great simple Alfredo sauce, topped with fresh diced tomatoes, parsley, and salmon. The salmon can be switched out for shrimp too or any protein. I used spinach linguini this time around for a nice red, green, and white color scheme.
- Linguini (1/2 - 1 lb)
- Cream (1 cup)
- Butter (4 tbsp)
- Parmesian (1/3 cup)
- Garlic (1-4 cloves)
- Tomato (1 medium size)
- Parsley ((Just as garnish))
- Salt & Pepper (To taste)
- Olive Oil (1-2 tbsp)
Melt your butter.
It will look like a lot but it's important for the sauce, plus you'll lose a lot when you sear your salmon.
Finely dice your garlic, use just 1 if it's a week night, 2-3 if it's a weekend, and if it's a holiday go all out with 4!
(Disclaimer: I love garlic, your coworkers won't)
Grind in your salt and pepper.
Be heavy handed here, this is going to the base of your recipe. This is actually a great way to start a lot of recipes too!
Cover and let the garlic cook on medium heat, fully giving it's flavour to the butter.
Now chop up your salmon into your personal preference sized pieces,
Heat your pan back up to high heat before adding the salmon.
Quickly sear your salmon!
(I don't think mine was actually seared this time around… but I liked the way "Seared Salmon" sounded in the title)
Tilt your pan so that the butter drains to one side and take out all of the salmon. Now your butter will have some great added flavour.
(I try to keep the bowl that close to the stove/heat to help keep it warm)
At this point you'll probably want to start your water boiling for the linguini.
Go heavy with the salt again.
I had an extra clove of garlic, so I pressed it with the flat of my knife and added it to the boiling water as well.
No idea if this adds any flavour, but it can't hurt, and as mentioned I do love garlic.
Get out your cream.
I always give it a few good shakes before adding it. Not sure if this helps the sauce thicken or not…
Slowly, very slowly drip the cream into the pan while stirring with a spatula.
You do not want the pan to cool down while doing this. If you add it too quickly the butter and cream will stay separate.
Bring your base of cream, butter, and garlic to low boil and then turn down the heat to medium.
Now add your parmesan, once again adding only a little at a time, stirring until it's melted and then adding more.
If you add it all at once you'll end up with a big clump of cheese, so be patient.
Keep it on medium heat, while stirring, and after a little while the sauce will start thickening up.
If you find your sauce not thickening add some more cheese.
Now set your Alfredo sauce aside, it's ready!
By now your water should be boiling, so go ahead and add your linguini.
Mine came in these great little knots, so I decided to cook it in a pan hoping that they'd stay in knots and I could just plate them that way.
Dice up your tomato and parsley.
(I forgot parsley in this case, so I used basil to add a little fresh green)
Leaving the linguini in knots wasn't working to cook it evenly, so I gave it a good stir here. Oh well…
Once your linguini is finished, drain it and drizzle olive oil on top giving it a good mix.
I usually return it to the pot/pan at this point (with no heat) and cover it, so that any linguini that isn't used stays fresh.
Plate your linguini, then spoon your Alfredo sauce on top, followed by the salmon, and then sprinkle the parsley on top.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.