Blackened Salmon & Broccoli Alfredo: A Bold, Creamy One-Pan Dinner That Delivers Every Time

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When you’re craving a dinner that’s rich, satisfying, and packed with flavor yet still feels nourishing, nothing quite hits the mark like Blackened Salmon & Broccoli Alfredo. This dish is the perfect harmony of spice, creaminess, and hearty textures. From the robust blackened salmon to the tender-crisp broccoli and the velvety Alfredo sauce coating every strand of pasta—this meal is sure to become a staple in your weekly rotation.

In this in-depth guide, we’ll walk you through everything you need to know: the ingredients (measured in US cups), step-by-step instructions, timing, calorie content, pro cooking tips, variations, and why this recipe works so well.

What Makes This Recipe Stand Out?

Unlike standard Alfredo dishes, this version leans into bold, Southern-style seasoning with its blackened salmon. The buttery, slightly smoky crust of the fish pairs beautifully with the creamy Parmesan sauce and earthy broccoli. It’s a well-rounded plate—high in protein, packed with vegetables, and indulgently comforting.

Ingredients (US Cup Measurements)

Here’s what you’ll need:

For the Salmon:

  • 1 lb salmon, skin removed, cut into 1-inch chunks

  • 1 tablespoon olive oil

  • 1 tablespoon blackened seasoning (or Cajun seasoning)

For the Pasta & Veggies:

  • 8 oz fettuccine pasta (½ lb)

  • 1 lb fresh broccoli florets (≈ 4 cups)

  • Water and salt (for boiling)

For the Alfredo Sauce:

  • 2 tablespoons unsalted butter

  • 1 small onion, finely diced (≈ 1 cup)

  • 1 tablespoon garlic, minced

  • 1 ½ cups heavy cream

  • 1 cup grated Parmesan cheese

  • 4 oz cream cheese (½ cup), cut into cubes

  • 1 tablespoon blackened seasoning

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • ½ cup reserved pasta water (as needed)

Optional:

  • Chopped fresh parsley (for garnish)

  • Extra Parmesan for topping

Step-by-Step Instructions

Stage 1: Prep the Pasta and Broccoli

  1. Bring a large pot of salted water to a boil.

  2. Add fettuccine and cook according to package instructions until al dente.

  3. In the final 3–4 minutes of cooking, add the broccoli florets to the pot.

  4. Reserve ½–1 cup of pasta water, then drain the pasta and broccoli and set aside.

Stage 2: Blacken the Salmon

  1. Pat the salmon chunks dry with a paper towel.

  2. Toss with olive oil and 1 tablespoon blackened seasoning until well-coated.

  3. Air Fryer Method:

    • Preheat to 390°F.

    • Air-fry the salmon in a single layer for 8–9 minutes, flipping halfway.

    • Cook until internal temp reaches 140–145°F.

  4. Pan-Seared Method:

    • Heat a non-stick skillet over medium-high.

    • Cook salmon 2–3 minutes per side until blackened and cooked through.

Set aside the cooked salmon on a plate.

Stage 3: Build the Alfredo Sauce

  1. In a large skillet or saucepan, melt butter over medium heat.

  2. Add the diced onion and sauté until softened (about 3–4 minutes).

  3. Stir in minced garlic and cook for 1 more minute.

  4. Pour in heavy cream, then add cream cheese cubes. Stir until melted and combined.

  5. Add Parmesan cheese, blackened seasoning, salt, and pepper.

  6. Simmer gently for 5–7 minutes until thickened. Add reserved pasta water as needed for consistency.

Stage 4: Combine and Serve

  1. Add the cooked pasta and broccoli to the Alfredo sauce. Toss until well-coated.

  2. Gently fold in the blackened salmon or serve it over top.

  3. Garnish with chopped parsley and additional Parmesan.

  4. Serve immediately for the best texture and flavor.

Prep Time, Cook Time, and Calories

  • Prep Time: 15 minutes

  • Cook Time: 25 minutes

  • Total Time: 40 minutes

  • Servings: 4 generous servings

  • Calories per Serving: Approximately 680–720 kcal

Expert Cooking Tips

  • Use fresh Parmesan: Pre-shredded cheese won’t melt as smoothly into the sauce.

  • Don’t skip the pasta water: It helps emulsify and smooth the sauce.

  • Watch your salmon temperature: Overcooking will make it dry. Aim for an internal temp of 140–145°F.

  • Swap the protein: Not a fan of salmon? Use shrimp or blackened chicken.

  • Make it lighter: Substitute half-and-half for heavy cream and reduce cheese for a lower-calorie version.

Why This Recipe Works

This dish strikes a beautiful balance between boldness and creaminess. The blackened seasoning lends a smoky, peppery heat that’s offset by the richness of the Alfredo. Broccoli introduces texture and a touch of bitterness to cut through the sauce. It’s a classic flavor profile—spicy, savory, creamy, and hearty.

Possible Variations

  • Keto-Friendly: Swap fettuccine for zucchini noodles or shirataki pasta.

  • Dairy-Free: Use cashew cream and vegan cheese alternatives.

  • Spicier Version: Add a pinch of cayenne or chili flakes to the Alfredo.

  • Gluten-Free: Use gluten-free pasta and double-check seasonings.

Serving Ideas

  • Pair with garlic bread or rosemary focaccia.

  • Add a side Caesar salad or a cucumber dill salad for freshness.

  • Serve with a chilled white wine like Chardonnay or Sauvignon Blanc.

Make-Ahead & Storage

  • Store leftovers in an airtight container in the fridge for up to 3 days.

  • Reheat gently on the stove or in the microwave, adding a splash of milk or water to loosen the sauce.

  • Not recommended for freezing due to the dairy-based sauce.

Nutrition Breakdown (Per Serving)

  • Calories: ~700 kcal

  • Protein: 35–40g

  • Carbs: ~40g

  • Fat: ~40g

  • Fiber: 4g

  • Sugar: 3g

  • Sodium: ~800mg

Final Thoughts

Blackened Salmon & Broccoli Alfredo is everything you want in a weeknight dinner: bold, comforting, and surprisingly easy. It offers restaurant-quality flavor with simple pantry staples and only a few steps. Whether you’re cooking for guests or just want something soul-warming on a Tuesday, this dish never disappoints.

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