Salmon Alfredo

I know I already posted a salmon recipe recently, but what can I say? Now that I’ve tried this meat, I’m using it all the time. Recently, I got to thinking about pasta, and I figured that people put chicken and shrimp in Alfredo all the time, so why not use salmon? I baked the fish with some seasonings that I thought would pair well with the pasta sauce, and then served it on the side. Initially I planned on leaving the fillet on the side, and just taking a bite of it with pasta occasionally, but I liked that so much that I ended up shredding the fillets and mixing them entirely into the pasta for the leftovers. I liked it fully incorporated into the pasta better than on the side, but it was delicious both ways.

*This dish serves two people*

Ingredients

4oz Salmon Fillets

Garlic Powder

Salt

Pepper

Dried Dill

1 tbsp Lemon Juice

2 tbsp Butter

1 tsp Dried Onion Flakes

1 ¾ cups Tri-Colored Rotini

8 oz Alfredo Sauce

Parmesan Cheese

Directions

1. Melt the butter and mix with lemon juice. Pour onto a tin-foil lined pan and sprinkle the onion flakes directly on top of the butter.

2. If the salmon still has scales on it, use a sharp knife to remove that layer. 

Kitchen Tip: I’ve found that it’s a little easier to remove the scales when the meat is still partially frozen. This stops the fillets from being quite as slippery and allows the knife to get a closer cut, saving more of the actual meat.

3. Sprinkle both sides of the salmon with salt, pepper, and dried dill. Do not go overboard, but put on just enough to taste. 

4. Set the salmon on top of the butter mixture and cook at 375 degrees for 16-19 minutes. This will vary depending on whether or not a convection oven is being used. After cooking, poke the meat with a fork to see if it is shredable. If it is, then it is done. 

5. While the fish is cooking, boil the tri-colored rotini according to the instructions on the box and mix with Alfredo sauce. 

6. Once both elements are fully cooked either serve together on a plate, or shred the salmon directly into the pasta before serving. Garnish pasta with parmesan cheese before eating.

This dish is the perfect combination between refreshing and filling. Normally when I eat pasta, I feel overly stuffed for hours, but between the use of salmon and tri-colored rotini, this turns lightens everything up to be satisfying instead of overly indulgent. If you love seafood pasta dishes, I highly recommend giving this one a shot!