Pasta Alfredo with Salmon

Any seafood recipe needs to start with high-quality products. Wild-caught salmon is one of my favourite seafood ingredients to cook with. It's so versatile and can take on just about any sauce, herb or flavour. This salmon fettuccine alfredo recipe is no exception! I make this dish with huge, tender chunks of salmon seasoned with fresh dill. The refreshing flavour of the dill really complements the salmon. The salmon is then served on a bed of creamy, alfredo-style fettuccine pasta. I like to make my Alfredo sauce on the lighter side and use half-and-half in this recipe. If you want a creamier, richer sauce, simply use heavy cream instead. I love fettuccine pasta but feel free to make this with any type of pasta. And, to add even more flavour and texture, I add a bit of sweet peas to the Alfredo sauce. They add just the right amount of sweetness. You can also use steamed asparagus tips or broccoli.

2 lbs salmon
3 Tbsp. fresh dill, chopped
sea salt
black pepper, freshly cracked
4-5 cloves garlic, pressed or finely chopped
1 medium shallot, diced
1 Tbsp. fresh thyme
2 Tbsp. fresh dill
1 cup sweet peas
1 cup half-and-half cream
½ cup white wine
½ cup Parmesan cheese, grated
1 tsp. sea salt
black pepper, freshly cracked
olive oil
½ lb fettuccine or other pasta, cooked to al dente

Prepare the salmon: remove the skin and bones. Cube into large chunks, 1-1½" pieces, and place into a large bowl. Season generously with kosher salt, freshly ground black pepper and 3 Tbsp. fresh dill. Toss to coat the fish evenly.

Preheat a medium fry pan over medium heat and add a few Tbsp. of olive oil. Once pan is hot, add the salmon. Fry on medium heat, turning cubes every 2 minutes, until fish is done; 8-10 minutes, depending on thickness. Remove salmon from pan and keep warm.

Into the same pan, add the garlic and diced shallot. Keep pan over a low-medium heat and sweat the shallot until translucent, but not browned. Add the fresh thyme and cook for a few minutes. Add the wine and turn heat up to medium; cook to reduce wine in half.

Turn heat back down to low and add cream, Parmesan cheese and season with salt and pepper. Cook, whisking occasionally, until cheese is melted. Add the 2 Tbsp. fresh dill and peas; cook for another 2 minutes.

Remove sauce from heat and ½ lb of prepared pasta; toss to coat evenly. Top with salmon and serve immediately; add 4-5 salmon pieces per serving.

Makes 4 servings.