Description
This Blackened Salmon and Broccoli Alfredo combines perfectly seasoned blackened salmon fillets with a creamy alfredo sauce and tender broccoli, served over fettuccine pasta. A rich and satisfying meal.
Ingredients
Scale
- 4 (6 oz) salmon fillets
- 2 tablespoons blackening seasoning
- 1 tablespoon olive oil
- 8 oz fettuccine pasta
- 2 cups broccoli florets
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- Fresh parsley, chopped, for garnish
Instructions
- 1. Season both sides of the salmon fillets with blackening seasoning, pressing it into the flesh.
- 2. Heat olive oil in a large skillet over medium-high heat. Cook salmon for 3-4 minutes per side until blackened and cooked through. Remove and set aside.
- 3. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions. Add broccoli florets during the last 2 minutes of cooking. Drain and return to pot.
- 4. In the same skillet used for the salmon, melt butter over medium heat. Add garlic and cook for 1 minute.
- 5. Pour in heavy cream and bring to a simmer. Stir in Parmesan, salt, pepper, and nutmeg until smooth and thickened, about 2-3 minutes.
- 6. Add the drained pasta and broccoli to the skillet with the alfredo sauce. Toss to coat evenly.
- 7. Serve the pasta topped with the blackened salmon. Garnish with fresh parsley.
Notes
For a milder version, reduce blackening seasoning to 1 tablespoon. You can substitute heavy cream with half-and-half for a lighter sauce.
Nutrition
- Calories: 720
- Sugar: 5g
- Fat: 38g
- Carbohydrates: 45g
- Protein: 42g