READY IN 45 mins

Cheesy Pasta Alfredo with Salmon

Read Reviews (25)

"This simple recipe calls for pasta mixed with Alfredo sauce and baked salmon. Family members top their own pasta serving with as much Parmesan cheese as they want!" — DELILAH_DILLON

Directions

Preheat oven to 400 degrees F (200 degrees C). Heat Alfredo sauce in a medium saucepan over medium heat.
Place salmon in a baking dish. Mix the lemon juice and vinegar in a small bowl, and pour over the salmon. Season with basil and parsley.
Bake salmon 15 minutes in the preheated oven, until easily flaked with a fork. Remove from heat, and break into bite sized pieces.
Bring a large pot of lightly salted water to a boil. Add rotini, and cook 8 to 10 minutes or until al dente. Drain, and place in a large bowl.
Gently toss the salmon, pasta, and Alfredo sauce together in the large bowl. Serve with the Parmesan cheese.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 22, 2003

Just fabulous! The only change I made was to use white wine instead of vinegar when cooking the salmon. I've made it several times already and will make it many more!

—JILDE

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Most Helpful Critical Review

Mar 18, 2003

This dish was okay. Beware, it tastes like it came from the Olive Garden, so don't serve this to any one you want to impress!

—KAIDIBUG

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40 Ratings

Feb 09, 2006

Wow, this was so good. I used the "famous restaurant alfredo sauce" recipe in place of the canned sauce. I also didn't toss it with the parmesan cheese. Will use this recipe again and again. Thinking about replacing the salmon with shrimp and scallops next time. Thanks!

—Rachel

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Nov 21, 2002

This was a WONDERFUL recipe - our whole family enjoyed it, even my 2 year old. We ended up making too much salmon for the original dish and ended up just buying more alfredo sauce and cooking up more rotini to eat it again the next night. Super easy and it took about 20 minutes total to make - I just timed the cooking time of the salmon with the cooking time of the pasta. Thank you for sharing this recipe - will be added to my permanant recipe book at home!

—AMETHYST

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Oct 18, 2004

I have not made this recipe but I don't know how anyone could use jarred alfredo sauce. It is like glue and tastes gross! If anything, use the alfredo sauce sold in the refrigerated section of the market or better yet, make your own! It's so easy - sorry but I'll pass on this one.

—Cookie Diva

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Feb 07, 2008

Thought it was awesome!!! Everyone enjoyed it, I kn=ind of changed it up. I added more spices to the alfredo sauce and I also chopped up broccoli and added that to the mix. TASTED GREAT!!

—LeLe

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Apr 09, 2010

This was phenominal! I added green beans and Garlic as well.

—Gbill87

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Jun 10, 2009

I like this recipe for the ease and yum! I used Schwans salmon filets which are already fully cooked so i got to skip a step! I also added broccoli. I really liked it-the kids aren't a huge fan of salmon but they ate it. Thanks!!!

—vic

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Nutrition

Calories
571 kcal
29%

Carbohydrates
47.5 g
15%

Cholesterol
72 mg
24%

Fat
29.4 g
45%

Fiber
2.5 g
10%

Protein
29.7 g
59%

Sodium
949 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheesy Pasta Alfredo with Salmon

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 571
Calories from Fat: 264

% Daily Value *
Total Fat 29.4g 45 %
Saturated Fat 11.5g 58 %
Cholesterol 72mg 24 %
Sodium 949mg 38 %
** Potassium 381mg 11 %
Total Carbohydrates 47.5g 15 %
Dietary Fiber 2.5g 10 %
Protein 29.7g 59 %
** Sugars 3.4g
Vitamin A 4 %
Vitamin C 21 %
Calcium 37 %
Iron 25 %
** Thiamin 21 %
** Niacin 107 %
** Vitamin B6 30 %
** Magnesium 21 %
** Folate 85 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.