Blackened Salmon Alfredo Recipe
A Perfectly Blackened Salmon Fillet Seared and Served on a Bed of Tender Fettuccine, All Enveloped in a Rich, Creamy Alfredo Sauce and Complemented by Sautéed Asparagus
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Ingredients
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For the Blackened Salmon
For the Fettuccine and Alfredo Sauce
For the Sautéed Asparagus
Method
Preparing the Blackened Salmon
- 1
Season the Salmon
Pat the salmon fillets dry with paper towels. Generously coat both sides with blackening seasoning.
- 2
Cooking the Fettuccine and Alfredo Sauce
- 3
Cook the Fettuccine
In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- 4
Prepare the Alfredo Sauce
In the same skillet used for the salmon, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the parmesan cheese, salt, and black pepper until the sauce is smooth and creamy.
- 5
Combine Fettuccine with Sauce
Add the cooked fettuccine to the Alfredo sauce, tossing well to coat the pasta evenly with the sauce.
Sautéing the Asparagus
- 6
Plating the Dish
- 7
Serve
On each plate, create a bed of fettuccine Alfredo. Place a blackened salmon fillet on top and arrange the sautéed asparagus alongside. Enjoy your Blackened Salmon Alfredo!