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Looking for a dinner that’s fancy yet easy? This Salmon Alfredo is your go-to! With creamy, garlic-infused sauce, tender salmon, and a handful of greens, it’s a winning dish that everyone will love. Plus, it’s gluten-free for those with dietary needs. Let’s dive in and make this delicious meal!
You may also love my creamy Tuscan salmon or my pistachio-crusted salmon.
Salmon Alfredo is perfect for cozy family dinners or a special weekend meal. Whether you’re celebrating a holiday or just craving a creamy pasta dish, this one will definitely satisfy. Inspired by my Easy Baked Teriyaki Salmon, it pairs well with this Air Fryer Broccoli.
Recipe Overview
Ingredients Needed
This recipe uses simple, fresh ingredients that come together to create an unforgettable meal. Below is a list of ingredients you will need to make this dish. Full measurements are listed further down below in the recipe card.
- Gluten-free pasta: any pasta will work.
- Salmon: Don’t like salmon? Use any other protein.
- Milk: You’ll need milk to create that creamy Alfredo sauce.
- Garlic and onion: add tons of flavor. Do not skip.
- Sun-dried tomatoes, packed in oil, have the best flavor, but you can also use the ones in packets.
- Spinach: frozen will also work, or you can use kale.
- Parmesan: store-bought or freshly grated.
How to make salmon alfredo
Follow these steps to whip up this easy, creamy delight! For detailed measurements and instructions, see the recipe card below.
Step 1: Saute the salmon on both sides in a large pan.
Step 2: Cook the garlic, onions, and sun-dried tomatoes, then pour the cream and stir in.
Step 3: Gently stir in the spinach into the cream mixture.
Step 4: Add the sautéed salmon to the top of the cream mixture. Serve over pasta.
Tips from my kitchen
- Make sure the sauce thickens: Stir constantly to avoid lumps and get that creamy texture.
- Use fresh or frozen salmon: Either works, but fresh will give the dish an extra depth of flavor.
- Don’t overcook the salmon: It should be perfectly golden and moist.
Variations and Substitutions
Want to mix things up? Here are a few ways to make this recipe your own:
- Swap out the salmon for chicken breast or shrimp if you prefer.
Add mushrooms or broccoli to boost the veggie factor. - Make it extra zesty by adding a squeeze of lemon juice or a pinch of red pepper flakes for some heat.
- Use coconut milk or almond milk for a dairy-free version.
- Opt for zucchini noodles or rice noodles for a low-carb or keto version.
- If you don’t have sun-dried tomatoes, use roasted red peppers or tomato paste.
Make Ahead and Storage
You can make this recipe in advance! Cook the pasta and salmon, then refrigerate the sauce separately. Once you’re ready, just reheat and combine for a quick meal.
Store leftovers in the fridge for up to 2 days, but I wouldn’t recommend freezing this one—it’s best enjoyed fresh.
Frequently Asked Questions
Yes, feel free to swap it out for any pasta you prefer. There are high-protein pasta options now that would be a great alternative.
Reheat gently on the stove with a little extra milk to loosen up the sauce. You can also just reheat in your microwave for 30-60 seconds.
Absolutely! Try adding mushrooms, green beans, broccoli, or zucchini for extra flavor and texture.
If you prefer to use another protein, you can. Instead of fish, you can use chicken or shrimp.
More salmon recipes
- Easy Salmon Patties
- Miso Glazed Salmon
- Baked Pesto Salmon
- Maple Pecan Salmon
- Creamy Coconut Lime Salmon
- Blackened Salmon
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Salmon Alfredo
Ingredients
- 10 ounces gluten-free spaghetti or fettuccine pasta
- Kosher salt and pepper, to taste
- 1 tablespoon olive oil, or avocado oil
- 4 salmon fillets, 3-4 oz each
- 3 tablespoons cornstarch
- 2 cups milk of choice
- 6 cloves garlic, minced
- 1 small sweet onion, finely chopped
- 1/4 cup sun-dried tomato in oil, drained of oil and chopped
- 3 cups baby spinach, coarsely chopped
- 1/2 cup finely grated Parmesan
- Fresh chopped parsley, Optional, or lemon slices
Instructions
- Boil the 10 ounces gluten-free spaghetti or fettuccine pasta in salted water according to the package instructions. Once cooked to al dente, drain and set aside.
- Heat the 1 tablespoon olive oil in a non-stick skillet over medium heat. Season the 4 salmon fillets with Kosher salt and pepper and cook the salmon for 5-6 minutes per side, until golden. Set aside and cover to keep warm.
- Meanwhile, in a small bowl, combine the 3 tablespoons cornstarch with 1/4 cup of the 2 cups milk of choice until smooth with no lumps. Stir this mixture into the rest of the milk.
- To the same preheated pan where you cooked the salmon, add the 6 cloves garlic (minced) and 1 small sweet onion (diced). Sautee for 4-5 minutes, stirring frequently.
- Add the 1/4 cup sun-dried tomato in oil and the milk mixture. Toss to combine.
- Allow the sauce to cook for 6-8 minutes, stirring frequently, until thickened to coat the back of the spatula. Season with salt and pepper and stir in the 3 cups baby spinach and 1/2 cup finely grated Parmesan.
- Add the salmon into the sauce and allow it to bubble just for a minute to heat it up, before removing it from the stove. (see note)
- Serve it over cooked pasta, garnish with Fresh chopped parsley, and enjoy!
Notes
- Note: In step 7, before adding the salmon, you can toss the pasta in with the sauce first, then top with the salmon fillets. Cover it for 1-2 minutes and set it on low just for the salmon to heat up.
- Make sure the sauce thickens: Stir constantly to avoid lumps and get that creamy texture.
- Use fresh or frozen salmon: Either works, but fresh will give the dish an extra depth of flavor.
- Don’t overcook the salmon: It should be perfectly golden and moist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
