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Spicy Blackened Salmon Alfredo with Broccoli

A quick and delicious meal, Spicy Blackened Salmon Alfredo with Broccoli combines flavorsome salmon with creamy Alfredo sauce and crunchy broccoli, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Salmon fillets Skin removed if preferred
  • 2 cups Broccoli florets Chopped
  • 8 ounces Fettuccine pasta Works well for this dish
  • 2 tablespoons Olive oil Divided for sautéing
  • 2 tablespoons Butter For making the sauce
  • 1 cup Heavy cream Makes the Alfredo sauce creamy
  • 1 cup Parmesan cheese Grated
  • 3 cloves Garlic Minced
  • 1 lemon Juice from 1 lemon For flavoring
  • 2 tablespoons Blackened seasoning Can be homemade or purchased
  • to taste Salt and pepper For seasoning

Method
 

Preparation
  1. Gather all of your ingredients and organize them before starting.
Cooking
  1. Boil water in a large pot, add a pinch of salt, and cook the fettuccine according to package instructions. Save about a cup of pasta water before draining.
  2. In a large pan over medium heat, add a tablespoon of olive oil and sauté the broccoli for about 4 minutes until bright green and tender. Remove and set aside.
  3. Increase heat to medium-high, add a tablespoon of olive oil, and season the salmon with blackened seasoning. Cook for 4-5 minutes on each side until charred and cooked through.
  4. Lower the heat to medium and add butter and minced garlic to the same pan. Sauté until fragrant, then whisk in heavy cream and Parmesan cheese until melted. Add reserved pasta water to reach desired sauce consistency.
  5. Combine the cooked pasta and broccoli with the sauce, adding lemon juice and adjusting seasoning to taste.
  6. Plate the mixture, top with the blackened salmon, and sprinkle additional Parmesan cheese as desired.

Notes

For alternative seasoning, use a mix of paprika, cayenne, garlic powder, onion powder, and thyme. Be cautious not to overcook the salmon to keep it juicy. Store leftovers in an airtight container for up to 3 days.