Creamy Blackened Salmon and Broccoli Alfredo

A delightful dish combining blackened salmon, creamy Alfredo sauce, and nutritious broccoli, perfect for any occasion.

Prep Time 15

Cook Time 30

Total Time 45

Course Main

Cuisine American

Servings 4 servings

4 fillets Salmon fillets 6-8 ounces each, fresh
2 tablespoons Blackening spice mix Includes paprika, cayenne pepper, garlic powder, onion powder, and dried thyme
2 cups Broccoli florets Fresh, bright green and firm
8 ounces Fettuccine pasta Cook al dente
1 cup Heavy cream For the Alfredo sauce
1 cup Parmesan cheese Freshly grated
3-4 cloves Garlic Minced
2 tablespoons Butter Unsalted, for sautéing
to taste Salt and pepper For seasoning
for garnish Fresh parsley Chopped

1. Rinse the salmon fillets under cold water and pat dry with paper towels.
2. Combine the blackening spice mix and sprinkle generously over both sides of the salmon fillets.
3. Boil salted water in a large pot, add fettuccine, and cook until al dente. Reserve 1 cup of pasta water before draining.
4. Heat a skillet over medium-high heat, add 1 tablespoon of butter, and cook the seasoned salmon for 4-5 minutes on each side.
5. Remove salmon and in the same skillet, add remaining butter and minced garlic, sauté for 30 seconds.
6. Pour in heavy cream, simmer for 3-4 minutes, stirring occasionally.
7. Gradually add Parmesan cheese, stirring until melted and creamy. Adjust consistency with reserved pasta water if needed.
8. Add cooked fettuccine and broccoli to the skillet, tossing to coat evenly.
9. Slice the blackened salmon and serve on top of the pasta and broccoli mixture.
10. Garnish with chopped parsley and enjoy warm.

For variations, consider adding red pepper flakes for heat, or substituting vegetables like asparagus or spinach.

Keyword Easy