Description
A comforting and satisfying dish featuring blackened salmon paired with creamy Alfredo sauce over fettuccine and vibrant broccoli.
Ingredients
- 8 ounces fettuccini pasta
- 1 pound fresh broccoli, cut into small 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, shredded (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. Add the broccoli during the last 2 minutes of cooking.
- Season the salmon by patting it dry, cutting it into 1-inch bites, drizzling with olive oil, and coating with 1 tablespoon of 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 salmon from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until the onion turns translucent.
- Lower the heat and stir in the heavy cream and cream cheese, whisking continuously until smooth.
- Gradually add the Parmesan cheese, stirring until the sauce thickens. Adjust the consistency with a splash of pasta water if needed.
- Season the sauce with 1 tablespoon of blackened seasoning, kosher salt, and black pepper, to taste.
- Drain the pasta and broccoli, then toss them into the sauce. Gently fold in the blackened salmon pieces.
- Serve immediately, garnished with extra Parmesan cheese and chopped parsley.
Notes
Use high-quality, fresh ingredients for the best flavor. Customize blackened seasoning to your taste and save some pasta water to adjust sauce thickness.
