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salmon alfredo with capers & chives


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  • For the Salmon Roast:
  • 1 LB fresh salmon, seasoned w/ S & P (or leftover salmon - no need to roast)
  • For the Pasta Cook:
  • 8 oz dry fettuccine
  • Melt":
  • 4 TBL unsalted butter
  • 1 TBL minced shallots
  • 1/2 C heavy cream
  • ADD:
  • ]3/4 C grated pecorino
  • 2 TBL capers
  • 2 TBL minced fresh chives
  • 1 TBL minced lemon zest
  • S & P to taste


Preparation time 10mins
Cooking time 30mins


Step 1

PREHEAT oven to 400
Line baking sheet with parchment paper

FOR THE SALMON, ROAST salmon, skin side down on prepared baking sheet until cooked through, 15 min.
When cool enough to handle, remove skin & break salmon into chunks

FOR THE PASTA, COOK fettuccine in lg. pot of boiling salted water according to pkg directions.
Reserve 1/2 C pasta cooking water, then drain

MELT butter in lg. sauce pan over med heat. Add shallots, cook 2 min.
then add cream & reserved pasta water
Bring sauce to boil
simmer over med-high heat until thickened, 3-4 min

ADD fettuccine & pecorino to pan & toss to coat
Remove pan from heat
Stir in capers, chives, zest & salmon
season w/ S & )


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