Poached Salmon in Alfredo Sauce and Linguini

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Poached Salmon in Alfredo Sauce and Linguini

I love getting these large pieces of salmon filets, having said that, I never cooks the thinner tail end and keep it for other uses, such as pâtés, pasta recipes and more. This time, I made a quick Sunday meal and it came out beautiful, unctuous and delicious.

It is important not to overcook the salmon in the Alfredo sauce. It’s just a few minutes! Enjoy the recipe, enjoy my website and please share!

Indulge in this creamy salmon Alfredo with linguine! This easy pasta recipe combines fresh salmon, a rich Alfredo sauce, and Parmesan for a comforting weeknight meal. Ready in 30 minutes!

Ingredients

• 1 tbsp olive oil

• 1.5 cups salmon, cubed

• 1/2 cup red onion, finely diced

• 1/2 cup celery, finely diced

• 1/2 cup yellow (or other) pepper, finely diced

• 2 garlic cloves, minced

• 2 tsp Herbes de Provence (I use Francois Lambert)

• Zest of 1 lemon

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp smoked or sweet paprika

• 1 2/3 cups heavy cream (or cooking cream)

• 5 tbsp butter

• 1 lb (500g) linguine or fettuccine

• 1 cup grated Parmesan cheese, plus extra for garnish

• Fresh herbs and a squeeze of lemon juice for serving

Instructions

1. Cook the Pasta: Bring a large pot of heavily salted water to a boil and cook the pasta according to package instructions. Drain and set aside.

2. Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the red onion, celery, pepper, and garlic, cooking until softened and translucent.

3. Add Seasonings: Stir in the Herbes de Provence, lemon zest, salt, pepper, and paprika. Mix well to combine.

4. Make the Sauce: Add the butter and heavy cream, stirring until the butter melts and the sauce begins to simmer gently.

5. Poach the Salmon: Carefully add the cubed salmon to the sauce, letting it cook for 4-6 minutes or until the salmon is opaque and cooked through.

6. Finish with Parmesan: Gently fold in the Parmesan cheese until the sauce is creamy and the cheese is melted.

7. Combine & Serve: Toss the cooked pasta into the sauce, mixing until well-coated. Garnish with additional Parmesan, fresh herbs, and a drizzle of lemon juice.

   Voilà!

Poached Salmon in Alfredo Sauces - Herbes de Provences

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Author: Richelle Fortin

Indulge in this creamy salmon Alfredo with linguine! This easy pasta recipe combines fresh salmon, a rich Alfredo sauce, and Parmesan for a comforting weeknight meal. Ready in 30 minutes!

Ingredients

Poached Salmon in Alfredo Sauces - Herbes de Provences

• 1 tbsp olive oil
• 1.5 cups salmon, cubed
• 1/2 cup red onion, finely diced
• 1/2 cup celery, finely diced
• 1/2 cup yellow (or other) pepper, finely diced
• 2 garlic cloves, minced
• 2 tsp Herbes de Provence (I use Francois Lambert)
• Zest of 1 lemon
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked or sweet paprika
• 1 2/3 cups heavy cream (or cooking cream)
• 5 tbsp butter
• 1 lb (500g) linguine or fettuccine
• 1 cup grated Parmesan cheese, plus extra for garnish
• Fresh herbs and a squeeze of lemon juice for serving

Instructions

1. Cook the Pasta: Bring a large pot of heavily salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
2. Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the red onion, celery, pepper, and garlic, cooking until softened and translucent.
3. Add Seasonings: Stir in the Herbes de Provence, lemon zest, salt, pepper, and paprika. Mix well to combine.
4. Make the Sauce: Add the butter and heavy cream, stirring until the butter melts and the sauce begins to simmer gently.
5. Poach the Salmon: Carefully add the cubed salmon to the sauce, letting it cook for 4-6 minutes or until the salmon is opaque and cooked through.
6. Finish with Parmesan: Gently fold in the Parmesan cheese until the sauce is creamy and the cheese is melted.
7. Combine & Serve: Toss the cooked pasta into the sauce, mixing until well-coated. Garnish with additional Parmesan, fresh herbs, and a drizzle of lemon juice.
8. Voilà!

Notes

Of course! Here’s the translation of the last post to English:

Note: This recipe is easy to double or triple for a larger group. You can also replace the linguine with another type of pasta and adjust the herbs to your taste. :)

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