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Blackened Salmon and Broccoli Alfredo pasta in a creamy sauce with a wooden spoon.
Reda

Blackened Salmon and Broccoli Alfredo

Spicy, smoky salmon and crisp-tender broccoli tossed with silky homemade Alfredo for a restaurant-worthy weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 1.5 lbs salmon fillets skin removed, cut into 1-inch chunks
  • 2 tbsp blackening seasoning store-bought or homemade
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
For the Pasta and Broccoli
  • 12 oz fettuccine
  • 4 cups broccoli florets about 1 large head, cut into bite-sized pieces
For the Alfredo Sauce
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1.5 cups heavy cream
  • 1 cup Parmesan cheese freshly grated
For Serving
  • 2 tbsp fresh parsley chopped
  • 1 lemon wedges optional

Equipment

  • Large pot for pasta
  • Large skillet
  • Tongs

Method
 

Prep
  1. Pat salmon chunks dry with paper towels. Toss with blackening seasoning until evenly coated. Set aside.
Cook the Pasta and Broccoli
  1. Bring a large pot of salted water to a boil. Add fettuccine and cook 2 minutes less than package directions. Add broccoli florets and cook 2 minutes more until pasta is al dente and broccoli is bright green and crisp-tender. Reserve 1 cup pasta water, then drain.
Cook the Salmon
  1. Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add salmon in a single layer and cook undisturbed for 2-3 minutes until a dark crust forms. Flip and cook 1-2 minutes more until just cooked through. Transfer to a plate.
Make the Alfredo Sauce
  1. Reduce heat to medium. Add butter to the same skillet and let it melt, scraping up any browned bits. Add garlic and cook 30 seconds until fragrant but not browned.
  2. Pour in heavy cream and simmer gently for 3-4 minutes, stirring occasionally, until slightly thickened. Remove from heat and whisk in Parmesan until smooth. If too thick, thin with reserved pasta water a splash at a time.
Assemble and Serve
  1. Add drained pasta and broccoli to the skillet with the sauce. Toss to coat. Gently fold in blackened salmon and any accumulated juices. Divide among bowls, top with parsley, and serve with lemon wedges if desired.

Notes

Don't skip patting the salmon dry - moisture is the enemy of a good blackened crust. If your blackening seasoning is salty, reduce or eliminate additional salt in the dish. The sauce comes together quickly, so have your Parmesan grated and ready before you start. For a lighter version, substitute half-and-half for the heavy cream and add an extra tablespoon of pasta water to keep it loose.