Salmon Alfredo

Oh my goodness, you guys! Last night's dinner was an absolute dream, and I just have to share my go-to recipe for creamy salmon alfredo, especially since so many of you asked! It's one of those comforting meals that feels fancy but is surprisingly easy to whip up, perfect for a weeknight treat or a cozy weekend supper. Here's how I make my ultimate Salmon Alfredo with Penne and Broccoli: Ingredients you'll need: 2 salmon fillets (about 6 oz each), skin on or off 1 lb penne pasta 2 cups fresh broccoli florets 2 tablespoons olive oil 1 tablespoon unsalted butter 2 cloves garlic, minced 1 ½ cups heavy cream ½ cup grated Parmesan cheese, plus more for serving Salt and freshly ground black pepper to taste A pinch of nutmeg (my secret ingredient for extra depth!) Fresh parsley, chopped, for garnish (optional) Let's get cooking! Prep the Salmon: Pat your salmon fillets dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, place the salmon skin-side down (if applicable) and cook for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes, or until cooked through and flakes easily. Remove from skillet and set aside. I like to flake mine into chunks, but you can also serve the fillets whole. Cook the Penne & Broccoli: While the salmon is cooking, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. About 3 minutes before the pasta is done, add the broccoli florets to the boiling water with the pasta. This way, they both finish cooking at the same time and the broccoli gets perfectly tender-crisp! Drain well, reserving about ½ cup of pasta water. Whip up the Alfredo Sauce: In the same skillet you used for the salmon (no need to clean it, those bits add flavor!), melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant – don't let it brown! Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Reduce the heat to low, then slowly stir in the Parmesan cheese until it's melted and the sauce is smooth and creamy. Season with salt, pepper, and that pinch of nutmeg. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Combine Everything: Add the drained penne and broccoli to the Alfredo sauce in the skillet. Toss gently to coat everything evenly. Fold in the flaked salmon. Serving time! Serve immediately, garnished with fresh parsley and extra Parmesan cheese if you like. Trust me, every bite is pure comfort. This recipe is a total crowd-pleaser and has become a regular in my dinner rotation. Let me know if you try it! Enjoy!