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This Creamy Alfredo Salmon Pasta is a rich and comforting dinner made with tender, flaky salmon, linguine and a velvety homemade alfredo sauce. You can heave this on the table in under 30 minutes making it perfect for those busy weeknights or an elegant restaurant-style meal!
Creamy Alfredo Salmon Pasta is a creamy pasta dish made with seared or baked salmon tossed in a rich Parmesan cream sauce. The flaky salmon adds protein while the homemade Alfredo sauce creates a restaurant-style dinner you can have on the table in 30 minutes. The addition of fresh broccoli and a squeeze of lemon juice balances the richness and creates a bright salmon dish.
This is a quick and easy dinner option for those busy nights or even a fancy dinner that doesn’t take much efforts. My kids love salmon so this is a great option for them. I also really like the leftovers so I know that I can meal-prep it on the weekend and they will eat it the next few days if we need a quick dinner. Out of all of the seafood salmon is our go-to. We often make these Mediterranean Salmon Bowls, Marry Me Salmon, Honey Mustard Salmon or these Easy Lemon Salmon Kabobs.
Why You Will Love this Creamy Alfredo Salmon Pasta
This easy salmon pasta can be made in under 35 minutes. Here is why you will love it:
•Creamy Comfort: The rich, velvety alfredo sauce pairs perfectly with tender, flaky salmon for a restaurant quality recipe for pasta with salmon.
• Easy Weeknight Meal: This salmon pasta alfredo feels elegant but comes together quickly in under 30 minutes, making it an ideal meal for a busy weeknight or a dinner party. It is impressive but not complicated! If you like easy salmon meals you also might like these Easy Lemon Salmon Kabobs.
• Protein Packed: With heart-healthy salmon and a creamy Parmesan sauce, this dish is both filling and nourishing. Pair it with my Lemon Arugula Salad and crusty bread for a complete meal!
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- pasta: a long pasta like linguine or fettuccine works best in this pasta dish because it helps soak up the alfredo sauce nicely.
- broccoli: fresh broccoli adds a boost of nutrients to the pasta along with color. If you use frozen broccoli I suggest thawing it first to remove extra moisture.
- salmon: salmon provides flaky texture, rich flavor and a heart-healthy protein. It makes this a delicious seafood pasta. If you use frozen salmon make sure to fully thaw the salmon and pat dry to help with texture. Another nice option is to buy smoked salmon from the store and use that instead of regular salmon!
- alfredo sauce: butter, shallot, garlic, heavy cream and freshly grated Parmesan cheese makes this delicious, rich sauce. If you want to make it lighter you can use half and half or do half milk and half cream.
Ways to Vary this Recipe
- vegetables: add in more veggies like bell peppers, sun-dried tomatoes, spinach, asparagus, peas or even roasted cherry tomatoes.
- citrus: brighten the dish with extra lemon juice, or lemon zest.
- fresh herbs: herbs brighten the dish and add flavor. Try fresh parsley, fresh basil, fresh dill or oregano.
- spices: for a touch more flavor sprinkle Italian seasoning, za’atar or paprika over the pasta. For a Cajun version add 1-2 teaspoons of Cajun spice.
- heat: add heat by stirring in crushed red pepper flakes, a pinch of cayenne pepper or a quick stir of Calabria chili paste.
- cheese: swap the Parmesan cheese for Pecorino Romano, or asiago.
- protein: you can swap the salmon for Mediterranean shrimp, grilled Greek chicken, scallops or serve alongside tuna patties or mediterranean salmon patties.
- Mediterranean flair: stir in capers, artichoke hearts, or toasted pine nuts.
How to Make Salmon in Cream Sauce with Pasta
Step 1: Cook Pasta: Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente according to the package instructions.
Step 2: Cook Broccoli: About 2-3 minutes before the pasta is done, add broccoli florets into the same pot. Scoop out about 1/2 cup of the cooking water and set aside. Drain the pasta and broccoli together.
Set 3: Sear Salmon: Pat salmon dry with paper towels (it helps it to sear rather than steam). Season the salmon with salt and pepper. Heat the olive oil and a tablespoon of butter in a large skillet. As soon as it’s sizzling, add the salmon. Cook for about 5 minutes per side (depending on thickness) until the fish is cooked through and nicely golden on the outside. Transfer to a plate and let rest for 5 minutes. Flake into bite-sized chunks.
tep 4: Create Alfredo Sauce: Add the remaining two tablespoons of butter to the same skillet and cook shallot for a few minutes, until softened. Stir in garlic and cook for 30 seconds more, just until fragrant. Don’t let it brown. Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes, until slightly thickened. Gradually stir in Parmesan until melted and smooth. Season with salt, black pepper, and nutmeg (if using).
Step 5: Mix Pasta and Broccoli with Sauce: Add the cooked pasta and broccoli to the sauce and toss to coat. Add splashes of the reserved pasta water as needed to loosen the sauce and coat the pasta.
Step 6: Stir in Salmon: Stir in the flaked salmon. Warm everything together over low heat for a couple of minutes. Don’t let it boil. Add lemon juice and taste for seasoning. Top with more Parmesan, chopped parsley, and a bit of lemon zest, if desired.
Expert Tip: Cook the salmon to an internal temperature of 125-130 degrees F.
Recipe Tips
- Use freshly grated Parmesan to get the smoothest creamy sauce for pasta and salmon. Pre-shredded cheese doesn’t melt as well and can turn the Alfredo grainy.
- Cut broccoli into small, even florets so they cook in the same time as pasta and mix evenly throughout the dish.
- Long, wide pasta like fettuccine or linguine works best here, as it holds the creamy sauce well. Spaghetti isn’t ideal, since the sauce won’t cling to it as nicely.
- For a shortcut use your favorite jarred Alfredo sauce in place of the homemade alfredo sauce.
What to Serve with Creamy Alfredo Pasta
- salads: pair a salad with this pasta like this Lemon Arugula Salad Recipe with Parmesan Cheese, Easy Kale Salad or this Arugula Salad with Capers.
- vegetables: if you like serving a side of veggies try these Simple Garlic Parmesan Green Beans, Balsamic Roasted Mushrooms, Easy Bok Choy Recipe or this Balsamic Roasted Carrots.
- bread: add crusty bread or this homemade naan on the side to soak up the sauce.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat over low heat with a splash of cream or milk, stirring until smooth and creamy again. Avoid boiling to keep the sauce from separating.
- This pasta is best enjoyed fresh or reheated from the refrigerator. Freezing is not recommended, as the sauce can separate after thawing and the texture may not be the same.
Common Questions
Yes you can. If you use frozen salmon make sure to thaw it completely and pat it fry before cooking for better texture and flavor.
Linguine or fettuccine is the best when making an alfredo pasta because the wide noodles hold the creamy sauce. You also could do spaghetti or penne.
Make sure to use freshly grated Parmesan cheese and add it slowly over low heat. Avoid high heat as this can cause the sauce to separate and become gritty.
Yes you can. Substitute half and half for the heavy cream or use a combination of milk and a small amount of cream. Adding extra garlic, lemon juice and fresh herbs boosts the flavor with that extra creaminess.
Yes it is. You can prepare this on a Sunday for the next 2-3 days ahead. The nice thing about the alfredo sauce is that it helps hold in the moisture of the salmon and helps prevent it from drying out.
More Salmon Recipes
Seafood
Pan Seared Greek Salmon
Mediterranean
Quick and Easy Air Fryer Salmon Recipe
Seafood
Orange Glazed Salmon
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Creamy Alfredo Salmon Pasta
Ingredients
For the salmon pasta:
- 12 ounces long pasta, (such as fettuccine or linguine)
- salt for pasta water
- 2 cups small broccoli florets
- 1 pound salmon fillets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
For the alfredo sauce:
- 2 tablespoons butter
- 1 small shallot, very finely minced
- 3 garlic cloves, finely grated
- 1 cup heavy cream
- 1 cup Parmesan cheese, finely grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- pinch of nutmeg
- 2 teaspoons fresh lemon juice
For serving:
- Parmesan cheese, grated
- Fresh parsley, chopped
- Lemon zest
Instructions
- Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente according to the package instructions.
- About 2-3 minutes before the pasta is done, add broccoli florets into the same pot. Scoop out about 1/2 cup of the cooking water and set aside. Drain the pasta and broccoli together.
- Pat salmon dry with paper towels (it helps it to sear rather than steam). Season the salmon with salt and pepper.
- Heat the olive oil and a tablespoon of butter in a large skillet. As soon as it’s sizzling, add the salmon. Cook for about 5 minutes per side (depending on thickness) until the fish is cooked through and nicely golden on the outside. Transfer to a plate and let rest for 5 minutes. Flake into bite-sized chunks.
- Add the remaining two tablespoons of butter to the same skillet and cook shallot for a few minutes, until softened. Stir in garlic and cook for 30 seconds more, just until fragrant. Don’t let it brown.
- Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes, until slightly thickened. Gradually stir in Parmesan until melted and smooth. Season with salt, black pepper, and nutmeg (if using).
- Add the cooked pasta and broccoli to the sauce and toss to coat. Add splashes of the reserved pasta water as needed to loosen the sauce and coat the pasta.
- Stir in the flaked salmon. Warm everything together over low heat for a couple of minutes. Don’t let it boil. Add lemon juice and taste for seasoning. Top with more Parmesan, chopped parsley, and a bit of lemon zest, if desired.
Notes
- Use freshly grated Parmesan to get the smoothest sauce. Pre-shredded cheese doesn’t melt as well and can turn the Alfredo grainy.
- Cut broccoli into small, even florets so they cook in the same time as pasta and mix evenly throughout the dish.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat over low heat with a splash of cream or milk, stirring until smooth and creamy again. Avoid boiling to keep the sauce from separating.
- This pasta is best enjoyed fresh or reheated from the refrigerator. Freezing is not recommended, as the sauce can separate after thawing and the texture may not be the same.
- Long, wide pasta like fettuccine or linguine works best here, as it holds the creamy sauce well. Spaghetti isn’t ideal, since the sauce won’t cling to it as nicely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is an easy, salmon pasta for busy weeknights!