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A blue skillet with spaghetti and 3 salmon fillets.
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Salmon Alfredo

This easy and creamy Salmon Alfredo is a gluten-free delight with rich flavors, perfect for a cozy family dinner. Get the full recipe here!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Diet: Halal
Skill Level: Intermediate
Servings: 4 servings
Author: Rena

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.
    Fried salmon in a blue pan.
  • 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.
    Stirring garlic in a blue pot.
  • Add the 1/4 cup sun-dried tomato in oil and the milk mixture. Toss to combine.
    Pouring cream over garlic in a blue pot.
  • 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.
    Stirring cream mixture in a pot.
  • 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)
    Adding salmon to a pot with a creamy spinach mixture.
  • 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

Calories: 425kcal | Carbohydrates: 17g | Protein: 43g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 110mg | Sodium: 958mg | Potassium: 1295mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2606IU | Vitamin C: 15mg | Calcium: 314mg | Iron: 2mg