This fettuccine alfredo pasta dish is light yet creamy in texture with pan-seared salmon and fresh spinach making it a wholesome delicious meal.
These recipe has a lighter version of an alfredo sauce, and that is homemade béchamel sauce. This sauce is made with butter, flour and organic milk. Fettuccine alfredo is known for the rich, creamy sauce that is often made with heavy cream, and by changing this up, you can not tell the difference. I have included the recipe in the instructions as to how to make a béchamel sauce and it’s very easy, and I think you will enjoy this version as change.
When making this recipe:
- Noodles: this recipe has 3 parts to it and yet it will only take you 30 minutes to prepare. So with that said, begin by filling a large pot with water for the fettuccine noodles, and I have also used pappardella noodles. They have a tendency of taking longer to cook then spaghetti noodles. Reserve some of the pasta water.
- Béchamel sauce: important to keep an eye on the butter, not to burn it, and if you do, you must start over again. Once the butter is melted, and starting to sizzle, add the flour and stirring constantly. Slowly add the organic milk is and whisk until you have smooth consistency. Continue watching closely, whisking to avoid the sauce from sticking to the bottom of the pot. When it starts to have a smooth, and creamy consistency, add the Parmesan, and seasonings, set aside. At this point the sauce should have thickened. To test when the béchamel sauce is done with the right consistency of thickness, is to check it with a spoon. If the sauce coats and sticks to the spoon it is done.
- You will notice, the longer the béchamel sauce sits, it will thicken, add it to the skillet once the main dish is ready, it should thin out a little. If it’s too thick, I have instructed to add some of the reserved pasta water.
- Pan-sear the salmon in a skillet over medium-high heat. Then set it aside, covered.
Recipe Ingredients:
Béchamel Sauce:
- butter
- flour
- milk: I used a local product by Harmony Organic 2% milk
- parmesan cheese
Main dish:
- fettuccine or pappardella noodles
- salmon
- salt and pepper
- extra virgin olive oil
- shallot
- garlic
- white wine or vegetable broth
- salt and pepper
- organic spinach
- parsley
Creamy Light Fettuccine with Salmon and Spinach
Equipment
- medium and large sauce pot
Ingredients
- 10 oz fettuccine noodles
- 1/2 tsp salt
Béchamel Sauce: makes about 2 cups
- 4 tbps unsalted butter
- 4 tbsp all-purpose flour
- 2 cups milk
- 1/2 cup parmesan cheese, plus extra for garnish
Main dish:
- 2 tbsp extra virgin olive oil
- 2- 8 oz boneless, skinless salmon fillets
- salt and pepper to season salmon
- 2 tbsp extra virgin olive oil
- 1 shallot, chopped
- 3 clove garlic, minced
- 3/4 cup white wine/vegetable broth
- 1 tsp salt
- 1/4 tsp pepper
- 1 cup organic spinach
- parsley for garnish
Instructions
- Bring a large pot of water to a boil, and add salt. Add noodles of your choice and cook for 12-14 minutes or until al dente, and drain.
- Béchamel sauce: In a saucepan, melt butter and add flour. Stir until well blended and until it starts to thicken. Add milk and whisk occasionally as the sauce thickens. Stir in the Parmesan cheese, season with salt and pepper. Set aside.
- In a large skillet, add olive oil and pan-sear the salmon on each side for about 4 minutes, until done. Remove from heat and cover.
- In a skillet, add olive oil, sauté shallots for 3 minutes, then add garlic sauté for 1 minute. Add white wine or vegetable broth and bring to a slow boil. Once half of the wine has evaporated, stir in 1 1/2 cups of béchamel sauce and spinach. Simmer for a couple of minutes. Season with salt and pepper.
- Separate salmon into bite size pieces as you add it to the béchamel mixture, and gently toss with the fettuccine or pappardella noodles.
- Serve and garnish with parsley and the extra Parmesan cheese.
Nutrition
How to make this recipe:
Béchamel Sauce
In a saucepan, melt butter and add flour. Stir until well blended and until it starts to thicken. Add milk and whisk occasionally as the sauce thickens. Stir in the Parmesan cheese, season with salt and pepper. Set aside.
To test when the béchamel sauce is done with the right consistency of thickness, is to check it with a spoon. If the sauce coats and sticks to the spoon it is done.
Salmon and Sauce:
In a large skillet, add olive oil and pan-sear the salmon on each side for about 4 minutes, until done. Remove from heat and cover.
In a skillet, add olive oil, sauté shallots for 3 minutes, then add garlic sauté for 1 minute. Add white wine or vegetable broth and bring to a slow boil. Once half of the wine has evaporated, stir in 1 1/2 cups of béchamel sauce and spinach. Simmer for a couple of minutes. Season with salt and pepper.
Separate salmon into bite size pieces as you add it to the béchamel mixture, and gently toss with the fettuccine/pappardella noodles. I highly recommend to use a local organic dairy product and my preference is to add Harmony Organic 3.8% milk, for the high standards they use to create a top quality product.
Stir in the Parmesan cheese or use it as a garnish. Taste to determine if more salt or pepper needs to be added. Garnish with parsley. Serve it up and enjoy!
excited to make this — but where is the recipe for the bechamel sauce — how much butter, flour and milk to make 1.5 cups that are called for.
Thank you again Anne Marie for the heads up! I was so pleased to hear you enjoyed this recipe:)