Cheesy Salmon Pasta Alfredo Recipes

SALMON ALFREDO

Salmon Alfredo image

Make this salmon alfredo recipe for an easy 30-minute meal. Canned salmon, broccoli and pasta get coated in a creamy alfredo sauce for a satisfying bite.

Provided by EatingWell Test Kitchen

Categories Healthy Canned Salmon Recipes

Time 30m

Number Of Ingredients 10

Ingredients

3 cups wide noodles
3 cups broccoli florets
1 ½ cups fat free milk
3 tablespoons all-purpose flour
1 tablespoon dried chives
2 cloves garlic, minced
1 (14.75 ounce) can salmon, drained, skin and bones removed, and broken into chunks
½ teaspoon finely shredded lemon peel
2 tablespoons coarsely grated Parmesan cheese
1 teaspoon Freshly ground black pepper

Steps:

Cook noodles according to package directions, adding broccoli for the last 3 minutes of cooking; drain and keep warm.
Meanwhile, in a medium saucepan whisk together milk and flour; add chives and garlic. Cook and stir over medium heat until thickened and bubbly. Add salmon and lemon peel. Heat through.
Place noodle mixture on a serving platter; spoon salmon mixture on top. Sprinkle with Parmesan cheese, and, if desired, freshly ground black pepper.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 23 g, Cholesterol 75.5 mg, Fat 4.9 g, Fiber 2 g, Protein 23.2 g, SaturatedFat 1.2 g, Sodium 351.2 mg, Sugar 4.3 g

SALMON ALFREDO PASTA

Salmon Alfredo Pasta image

A creamy Alfredo pasta tossed with flakes of hot smoked salmon (or plain cooked salmon). Make sure you follow the steps to toss the sauce and pasta with some of the pasta cooking water - it makes all the difference to create a luscious creamy sauce using only 1/2 cup of cream!

Provided by Nagi | RecipeTin Eats

Categories Dinner Pasta

Time 25m

Number Of Ingredients 10

Ingredients

8 oz / 250g dried fettuccine
3 tbsp / 50g unsalted butter
1 small shallot ((US) / eschallot (Australia), very finely minced (Note 1))
½ cup / 125 ml heavy cream ((Note 2))
¾ cup / 185 ml freshly grated Parmigiano Reggiano or parmesan ((Notes 3 and 4))
¼ teaspoon salt
Good grind of black pepper
6-7 oz / 180 - 200g hot smoked salmon fillet (, flaked (Note 5))
Fresh parsley ((optional))
Extra Parmigiano Reggiano

Steps:

Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 6)
Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 7)
Add the shallots and sauté for 2 minutes or until tender.
Add the cream and bring to boil. Turn heat down to medium low and simmer for 3 minutes.
Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth.
TAKE OUT 1/2 cup of pasta water PLUS scoop out an extra mug (extra, just in case). Then drain the pasta in a colander.
Transfer the pasta and 1/2 cup of reserved pasta water into the fry pan with the sauce. Add salmon. Return the fry pan to the stove over medium heat. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify (Note 6) for 1 1/2 - 2 minutes, until the sauce coats the pasta - there should be no sauce pooled at the bottom of the skillet. (Note 7)
Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.

Nutrition Facts : ServingSize 238 g, Calories 603 kcal

CHEESY PASTA ALFREDO WITH SALMON

Cheesy Pasta Alfredo with Salmon image

This simple recipe calls for pasta mixed with Alfredo sauce and baked salmon. Family members top their own pasta serving with as much Parmesan cheese as they want!

Provided by DELILAH_DILLON

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

1 (16 ounce) jar Alfredo sauce
1 pound salmon fillets
1 lemon, juiced
1 tablespoon vinegar
1 teaspoon dried basil
1 teaspoon dried parsley
1 (16 ounce) package uncooked rotini pasta
1 (6 ounce) package shredded Parmesan cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Heat Alfredo sauce in a medium saucepan over medium heat.
Place salmon in a baking dish. Mix the lemon juice and vinegar in a small bowl, and pour over the salmon. Season with basil and parsley.
Bake salmon 15 minutes in the preheated oven, until easily flaked with a fork. Remove from heat, and break into bite sized pieces.
Bring a large pot of lightly salted water to a boil. Add rotini, and cook 8 to 10 minutes or until al dente. Drain, and place in a large bowl.
Gently toss the salmon, pasta, and Alfredo sauce together in the large bowl. Serve with the Parmesan cheese.

Nutrition Facts : Calories 571.2 calories, Carbohydrate 47.5 g, Cholesterol 71.7 mg, Fat 29.4 g, Fiber 2.5 g, Protein 29.7 g, SaturatedFat 11.5 g, Sodium 948.5 mg, Sugar 3.4 g

SALMON FETTUCCINE ALFREDO

Salmon Fettuccine Alfredo image

Alfredo sauce and salmon are a palate-pleasing pair in this creamy pasta toss with crisp veggies. We love the flavors, but you could also fix this with tuna, shrimp or chicken. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

8 ounces uncooked fettuccine
1 medium sweet red pepper, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 jars (15 ounces each) Alfredo sauce
2 cups frozen broccoli florets
2 pouches (6 ounces each) boneless skinless pink salmon
1/2 teaspoon dried basil

Steps:

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute pepper in oil until tender. Add garlic; cook 1 minute longer., Stir in the Alfredo sauce, broccoli, salmon and basil. Cook, uncovered, over medium heat for 5-7 minutes or until heated through. Drain fettuccine. Add to skillet; toss to coat.

Nutrition Facts : Calories 678 calories, Fat 33g fat (17g saturated fat), Cholesterol 96mg cholesterol, Sodium 1329mg sodium, Carbohydrate 60g carbohydrate (3g sugars, Fiber 5g fiber), Protein 36g protein.