Description
This Creamy Salmon Alfredo Pasta is a beautiful rendition of a classic Alfredo pasta, featuring tender wild-caught salmon and perfectly cooked rigatoni in a rich, creamy sauce. Perfect for the entire family.
Ingredients
Scale
- 1 (16 oz.) package organic rigatoni pasta
- 3 Tbsp extra virgin olive oil, divided
- 2 (4-6 ounces) wild-caught Sockeye salmon fillets, skin removed
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried parsley
- 3 garlic cloves, minced
- Handful of fresh thyme sprigs
- 1 batch homemade Alfredo sauce
Instructions
- Step: Preheat the oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper.
- Step: Season the salmon with 2 tablespoons of olive oil, salt, black pepper, garlic powder, parsley, minced garlic, and thyme sprigs.
- Step: Roast the salmon on the top rack for 15-20 minutes until fully cooked and flaky.
- Step: Shred the salmon into medium to large chunks using two forks, or keep as fillets.
- Step: Cook the pasta according to the package directions, typically 8-10 minutes, and drain.
- Step: Prepare the homemade Alfredo sauce and toss the cooked pasta in the sauce until well coated.
- Step: Gently fold the salmon into the pasta or place fillets on top of individual servings and serve immediately.
Notes
You can substitute olive oil with coconut, avocado, or grapeseed oil. Feel free to use long pasta shapes like fettuccine or short shapes like penne. Add fresh greens such as spinach or kale for extra nutrition. For a gluten-free version, use your favorite gluten-free pasta.
- Prep Time: PT10M
- Cook Time: PT30M
- Category: Main Course
- Method: Baked and Boiled
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 631 kcal
- Sugar: 3 g
- Sodium: 1706 mg
- Fat: 62 g
- Saturated Fat: 32 g
- Unsaturated Fat: 29.7 g
- Trans Fat: 0.3 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 145 mg