Description
A delightful dish combining the rich, creamy flavors of Alfredo sauce with smoky, spicy blackened salmon, served over fettuccini with tender broccoli.
Ingredients
- 8 ounces fettuccini pasta
- 1 pound fresh broccoli pieces
- 1 pound salmon, skin removed and cut into 1-inch bites
- 1 tablespoon extra virgin olive oil
- 2 tablespoons blackened seasoning
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 1 tablespoon garlic, minced
- 1 ½ cups heavy whipping cream
- 1 cup Parmesan cheese (plus extra for garnish)
- 4 ounces cream cheese, cubed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Chopped parsley for garnish
Instructions
- Cook the fettuccini according to package directions. In the last two minutes of cooking, add the broccoli to the boiling pasta.
- While the pasta cooks, season the salmon with olive oil and blackened seasoning.
- In a large skillet over medium heat, add the salmon pieces and sear on all sides until cooked through, about 4-6 minutes. Remove the salmon and set aside.
- In the same skillet, melt the butter and sauté the onion and garlic until translucent.
- Lower the heat and stir in the heavy cream and cream cheese until melted and smooth.
- Gradually add Parmesan cheese, stirring until the sauce thickens. Adjust consistency with pasta water if necessary.
- Season the sauce with blackened seasoning, kosher salt, and pepper. Mix well.
- Drain the pasta and broccoli, then toss them into the sauce along with the salmon. Serve hot, garnished with extra Parmesan and parsley.
Notes
To enhance the dish, consider adding a squeeze of lemon juice before serving.