Crispy salmon alfredo pasta is a delicious, quick, and healthy dish. Just use pre-cooked alfredo sauce and enjoy it in less than 15 minutes. When the weather gets cold, it's guaranteed to keep you warm and energized. And eating a sweet and sour apple tartlet afterward is perfect.
Ingredients
- 200 g pasta
- 1 piece salmon fillet
- 250 ml alfredo sauce, Note 1
- 1 tablespoon cooking oil
- parsley
- pinch salt
- pinch black pepper
Instructions
- BOIL THE PASTA - Heat the water to boiling and add the pasta, a pinch of salt and 1 teaspoon of oil to the pot. After 3 to 5 minutes, when the noodles are soft, take them out, rinse them with cold water and drain them. Set aside. (Note 2)
- PAN FRY THE SALMON - Heat the pan over medium heat, add the oil and place the salmon skin side down in the pan. Cover the pan, but don't close it completely, leave a small gap for 2~3 minutes (Note 3)
- Flip the salmon to the other side and turn the heat to medium. Don't cover the pan for 2~ 3 minutes, or until the salmon is cooked all the way through. (Note 4)
- MIXED PASTA WITH ALFREDO SAUCE - Cook the alfredo sauce, add the pasta, season with salt and black pepper and mix evenly.
- Arrange the pasta on the plate, place the salmon on top or on the side of the pasta. Garnish with some parsley and serve.
Video
https://youtube.com/watch?v=moqkJisVbek
Tips & Notes:
- I use a ready-made alfredo sauce. You can learn how to make it in this blog: How to make alfredo sauce in 10 minutes?
- Don't overcook the pasta. It's best to leave them a little al dente so they don't get too soft when you mix them with the white sauce.
- If you cover the pan, the fish will cook faster and you won't end up with only the outside cooked and the inside raw. Cover the pan, but don't close it completely. Leave a small gap so that the steam can evaporate and the skin becomes crispy.
- Once the skin of the salmon is crispy on top, don't cover the pan so that the steam softens the skin.
Nutrition Information:
Serving: 100g Calories: 295kcal (15%) Carbohydrates: 6g (2%) Protein: 15g (30%) Fat: 23g (35%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 6g Monounsaturated Fat: 8g Trans Fat: 0.02g Cholesterol: 88mg (29%) Sodium: 928mg (40%) Potassium: 476mg (14%) Fiber: 1g (4%) Sugar: 4g (4%) Vitamin A: 311IU (6%) Vitamin C: 5mg (6%) Calcium: 16mg (2%) Iron: 1mg (6%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
