Salmon Alfredo with Capers and Chives

By cserumga

Per Serving: 649 cal, 35g total fat, 146mg chol, 720mg sodium, 44g carb, 2g fiber,39g protein

Ingredients

• 1 lb fresh salmon, seasoned with salt and pepper
• 8 oz dry fettuccine
• 4 Tbsp unsalted butter
• 1 Tbsp minced shallots
• 1/2 cup heavy cream
• 3/4 cup grated pecorino
• 2 Tbsp capers
• 2 Tbsp minced fresh chives
• 1 Tbsp minced lemon zest
• Salt and pepper to taste

Details

Cooking time 30mins

Preparation

Step 1

Preheat oven to 400F. Line a baking sheet with parchment paper.

For the salmon, roast salmon, skin side down on prepared baking sheet until cooked through, about 15 minutes. When cool enough to handle, remove skin and break salmon into chunks.

For the pasta, cook fettuccine in a large pot of boiling salted water according to package instructions. Reserve 1/2 cup pasta cooking water, then drain.

Melt butter in a large saucepan over medium heat. Add shallots, cook 2 minutes, then add cream and reserved pasta water. Bring sauce to a boil; simmer over medium-high heat until thickened, 3-4 minutes.

Add fettuccine and pecorino to pan and toss to coat. Remove pan from heat. Stir in capers, chives, zest, and salmon; season with salt and pepper.