Fettuccini Alfredo with Salmon, Broccoli, Roasted Bell Pepper, Pine Nuts and Dill
This is my spin on the classic Fettuccini Alfredo, pasta dripping with a creamy, cheese sauce. Broccoli is an ingredient in a number of recipes, but I have added roasted bell peppers for sweetness, I love the flavor of pimentos, the pine nuts to add some crunch and nuttiness and the dill for freshness. It is a rather quick and easy recipe to achieve an elegant presentation and makes an absolutely fantastic cold pasta salad as a leftover or for picnics and outdoor concerts. I hope you and your diners enjoy.
Fettuccini Alfredo with Salmon, Broccoli, Roasted Bell Pepper, Pine Nuts and Dill
This is a variation on a wonderful recipe by Lori Yates on here website Foxes Love Lemons. I have halved the ingredients because I felt it produced portions that were too large and added the roasted bell pepper, pine nuts and dill.
Ingredients
- Olive oil spray - see note
- ½ head broccoli - cut into small florets
- ½ lbs salmon - I like Atlantic of King
- 1 tablespoon olive oil
- 1½ teaspoon kosher salt - divided plus more for pasta water
- ¾ teaspoon freshly ground pepper - divided
- 8 oz fettuccini noodles
- 4 tablespoon unsalted butter - ½ a stick
- 2 cloves garlic - minced
- 1 shallot - minced
- ½ cup heavy cream
- 1 cup Parmigiano-Reggiano - grated
- 1 tablespoon lemon juice
- ½ red pepper - roasted, diced (see note)
- 2 tablespoon dill - chopped
- ¼ cup pine nuts - toasted
- Shaved Parmigiano-Reggiano cheese - for garnish
- 4 lemon slices - burnt for garnish
Instructions
- Prepare ingredients
- Preheat oven to 400° F and heat large pot of water to boiling on stove.
- Roast the red bell pepper until the skin is chard and the meat has softened. Let cool, peel and dice. (See note)
- Spray large, rimmed baking pan with olive oil spray. Place broccoli on one half of prepared pan. Place salmon, skin side down, on the other half. Spray the broccoli and salmon with olive oil spray, sprinkle both with 1 teaspoon salt and ½ teaspoon pepper. Bake 14 to 16 minutes or until broccoli is tender and salmon is opaque throughout and internal temperature of thickest part of fillet reaches 145° F.
- Meanwhile, salt pot of boiling water and cook fettuccine according to package instructions until al dente. (See note)
- Melt butter in large high-sided skillet over medium heat. Add garlic and shallot and cook 1 minute, stirring constantly. Stir in cream and remaining ½ teaspoon salt and ¼ teaspoon pepper. Heat to boiling over medium-high heat, then reduce heat to medium-low and cook 5 to 6 minutes or until mixture is slightly thickened, stirring frequently. Reduce heat to low and stir in cheese, the minced roasted bell pepper and lemon juice.
- Remove broccoli and salmon from oven. Slip spatula between salmon skin and flesh to remove skin. Discard skin, remove any bones and break salmon into large chunks.
- Reserve ⅓ cup pasta cooking water, then drain fettuccine. Add pasta and reserved cooking water to skillet with sauce. Add broccoli, salmon chunks and the dill; toss until everything is well combined.
- Divide pasta between plates and serve garnished with the burnt lemon slices and shaved Parmesan cheese.
Notes
- You can roast the bell pepper in the oven or on a grate over your range top if your using gas,
- al dente – literally means “to the tooth” but in cooking pasta it means cooked just enough to retain a somewhat firm texture.
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