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• 1lb DeLallo Egg Pappardelle
• 2 salmon fillets (about 10–12 oz total)
• Salt & black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion (diced)
• 32oz premade Alfredo sauce
• 2 tablespoons capers, drained
• 1 cup fresh parsley, chopped
• ⅓ cup Fresh lemon juice
• 1/2 cup white wine
1. Cook the salmon
Rinse and Pat salmon dry and season both sides with salt and pepper.
Heat olive oil and butter in a large skillet over medium heat.
Cook salmon 3–4 minutes on one side and flip. After flipping the salmon to sear the second side, add onions and about ½ cup parsley. Saute for 3-4 minutes or until combined in butter/oil mixture. Add lemon juice and white wine and cook down. Once salmon is mostly cooked (it will be lightly golden), remove and set aside.
2. Build the sauce
Stir in capers, allow to cook for 1-2 minutes. Add alfredo sauce and reduce heat to a simmer. While sauce is simmering, break the salmon up into flakes or chunks (your preference, just remove skin) and add it back into the sauce.
3. Cook the pasta
While sauce continues to simmer, Bring a large pot of salted water to a boil. Cook pasta until just before al dente. Reserve some (about 1 cup) pasta water, then drain.
4. Combine
Add drained pasta directly to the skillet. Toss gently until coated. Add the rest of the parsley and let simmer for 1 minute until pasta is done cooking.
If needed, add a little more pasta water for a silky texture.
5. Finish & serve
Sprinkle with parsley and Parmesan.
Add extra cracked black pepper and a small squeeze of lemon on top.
Optional Add-Ins
• A handful of baby spinach
• Red pepper flakes for heat