PCOS Friendly Classic Salmon Alfredo
Total time35 min
Prep time10 min
Cook time25 min
4.8(29)
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz fettuccine
- 1 tbsp kosher salt
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the Alfredo sauce
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 ½ cups parmesan cheese, freshly grated
- ¼ tsp ground nutmeg
- salt and pepper, to taste
- ½ cup reserved pasta water
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then cook the fettuccine according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out ½ cup of pasta water and set it aside. Drain the pasta and set aside.
- 2
While the pasta cooks, pat the salmon fillets dry with paper towels and season both sides with ½ tsp salt and ¼ tsp black pepper.
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