Rich salmon makes this scrumptious Cajun Salmon Alfredo seem more decadent than it really is. Perfect for guests or busy weeknight nights!
I know what you’re thinking. “Salmon Alfredo? Why don’t I just eat a stick of butter?” There’s no need to take that tone with me, ma’am (or sir). This scrumptious 30-minute Cajun Salmon Alfredo sounds way more decadent than it really is thanks to only a small amount of butter and plain old milk instead of heavy cream. We all know oil in salmon is the good kind of fat (tell that to my thighs…) so this dinner is practically health food.
I just tested this recipe again recently (5/2014) since I wrote it a while ago, and I was sure I would need to reduce the amount of milk. It doesn’t seem like such a small amount of flour and butter would be enough to thicken up the milk, but trust me. It works. If your pasta seems a little dry at the end or when you reheat your leftovers (if you don’t devour it all the first night), you may need to add a couple more tablespoons of milk or pasta cooking water to loosen up the sauce. I recommend serving this with a simple green salad with a tangy vinaigrette to contrast the rich pasta.
Isn’t pasta with alfredo sauce the BEST? Here are some more recipes I know you’ll enjoy: