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A close-up of a bowl of creamy Salmon Fettuccine Alfredo with spinach, garnished with fresh dill and black pepper, served on a rustic wooden board.
Layla

Creamy Lemon-Dill Salmon Fettuccine Alfredo

Indulge in a luxurious and satisfying Creamy Lemon-Dill Salmon Fettuccine Alfredo, featuring perfectly pan-seared salmon atop tender fettuccine coated in a rich, velvety Parmesan sauce with bright lemon and fresh dill notes. This elegant dish is surprisingly simple to make for a weeknight meal or special occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 1050
Ingredients Equipment Method Notes

Ingredients
  

For the Pan-Seared Salmon
  • 1.5 lbs Salmon fillets 4 fillets, about 6 oz each, skin-on or off
  • 1 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 0.5 tsp Garlic powder
  • 0.5 lemon Lemon juice, for salmon
For the Fettuccine
  • 12 oz Fettuccine pasta
  • 1 tbsp Salt for pasta water
For the Lemon-Dill Alfredo Sauce
  • 6 tbsp Unsalted butter
  • 3 cloves Garlic minced
  • 2 cups Heavy cream
  • 1 cup Parmesan cheese freshly grated, plus more for serving
  • 0.5 lemon Lemon juice, for sauce
  • 2 tbsp Fresh dill chopped, plus more for garnish
  • 0.5 tsp Salt or to taste
  • 0.25 tsp Black pepper or to taste
  • 0.5 cup Pasta water reserved from cooking fettuccine

Equipment

  • Large Pot
  • Large skillet
  • Whisk
  • Tongs
  • Cutting board

Method
 

Prepare the Salmon
  1. Pat salmon fillets dry with paper towels. Season generously with 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder on both sides.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Carefully place salmon fillets, skin-side down if applicable. Sear for 4-6 minutes until the skin is crispy and the salmon is cooked about halfway up.
  3. Flip the salmon and cook for another 3-5 minutes, or until cooked through and flakes easily with a fork. Squeeze the juice from half a lemon over the cooked salmon. Remove from skillet and set aside. Once slightly cooled, gently flake the salmon into large pieces.
Cook the Fettuccine
  1. While the salmon cooks, bring a large pot of heavily salted water to a rolling boil. Add 12 oz fettuccine pasta and cook according to package directions until al dente (typically 10-12 minutes).
  2. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the fettuccine and set aside.
Make the Lemon-Dill Alfredo Sauce
  1. In the same skillet (no need to clean, just wipe out any large salmon bits if desired), melt 6 tbsp unsalted butter over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant, being careful not to burn it.
  2. Pour in 2 cups heavy cream and bring to a gentle simmer, stirring occasionally. Do not let it boil vigorously. Reduce heat to low.
  3. Gradually whisk in 1 cup freshly grated Parmesan cheese until completely melted and the sauce is smooth and creamy. Stir in the juice from the other half lemon and 2 tbsp chopped fresh dill. Season with 0.5 tsp salt and 0.25 tsp black pepper, adjusting to taste.
  4. If the sauce is too thick, add a splash or two of the reserved pasta water, whisking until it reaches your desired consistency.
Combine and Serve
  1. Add the drained fettuccine directly into the Alfredo sauce. Toss gently to coat all the pasta evenly.
  2. Gently fold in the flaked salmon pieces. Be careful not to break them up too much. Serve immediately, garnished with extra fresh dill and a sprinkle of Parmesan cheese, if desired.

Notes

For the best Alfredo sauce, always use freshly grated Parmesan cheese; pre-shredded varieties often contain anti-caking agents that can make the sauce grainy. Don't overcook the salmon, it should still be tender and moist. If you don't have fresh dill, dried dill can be used, but use about 1/3 of the amount (2 tsp dried dill) and add it earlier to rehydrate. This dish is best served immediately as the sauce can thicken upon standing.