I had mushrooms, cooked linguine and leftover salmon. I’d made one big piece of salmon for dinner the night before and thought – oh I’ll figure out what to do with it. And I did!
I also had Parmesan cheese and cream in the fridge – so I decided to wing some alfredo! I’ve never really had alfredo on salmon but I like both so what the hell!
I sauteed the mushrooms in butter first – then added the cream. I’m not even completely sure on the amounts – it depends on how many people you’re making it for – but I’d say for one it was 1/3-1/2 cup.
How do you make Alfredo sauce?
I let that cook for a bit and then added 1/3 cup Parmesan cheese. Stir & simmer – it thickened up quick. I used salted butter so didn’t even really need to add salt. While this was simmering – I reheated the pasta and salmon in the microwave for a couple of minutes.
And voila – ten minutes and dinner was served! It was delicious! Salmon – especially reheated can be a little dry – so it was great to have a sauce for it. And I’m a sucker for mushrooms – can’t go wrong there. There’s no real mystery to Alfredo – it’s very simple – and if you don’t have cream – you can use milk or half and half – you just need a little extra butter to make it thick.
Salmon & Mushroom Alfredo
- 1/2 pound salmon
- 8 oz sliced mushrooms
- 3 T butter
- 3/4 cup cream
- 3/4 cup Parmesan cheese
- 4 oz Linguine
How to cook Salmon & Mushroom Alfredo
- Cook pasta according to package directions
- Slice salmon fillet into two pieces
- Season with just salt and pepper
- Bake (350 for 20 min) or air fryer (350 for 11 minutes)
- Heat skillet and melt butter
- Add mushrooms and saute
- Pour in cream and simmer (3-4 min)
- Add cheese, stir and simmer until thickened (2-3 min)
- Serve over salmon and pasta
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