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Delicious plate of Salmon Alfredo pasta sprinkled with parsley

Creamy Blackened Salmon Pumpkin Alfredo Pasta

A rich and comforting pasta dish featuring blackened salmon and creamy pumpkin Alfredo sauce, perfect for cozy dinners and special occasions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

For the salmon
  • 2 fillets Salmon fillets Fresh, high-quality salmon is recommended.
  • 2 tablespoons Blackened seasoning Adjust spice level to taste.
  • 1 tablespoon Honey Adds a touch of sweetness.
For the pasta
  • 8 ounces Fettuccine pasta Cook until al dente.
  • 1 cup Pumpkin puree Use canned or homemade pumpkin puree.
  • 1 cup Heavy cream Can substitute with half-and-half for a lighter version.
  • 1/2 cup Grated Parmesan cheese Plus extra for serving.
  • to taste Salt and pepper Season to your preference.
  • to taste Fresh herbs for garnish Optional, enhances presentation.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Rub the salmon fillets with blackened seasoning and honey, then place on a baking sheet.
  3. Bake for 12-15 minutes or until cooked through.
  4. In a pot, cook fettuccine according to package instructions. Drain and set aside.
Cooking the Sauce
  1. In a saucepan, combine pumpkin puree and heavy cream over medium heat.
  2. Stir in Parmesan cheese and season with salt and pepper.
Combine and Serve
  1. Combine cooked fettuccine with the pumpkin Alfredo sauce.
  2. Flake the baked salmon and gently mix into the pasta.
  3. Serve warm, garnished with fresh herbs if desired.

Notes

For storage, place leftovers in an airtight container in the fridge for about 3-4 days. For a gluten-free option, substitute fettuccine with gluten-free pasta. The dish can be easily modified for vegan diets as well.