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Nova's Keta Salmon Alfredo

  • Easy
  • Pasta / Risotto
  • Active Time:15 min
  • Total Time:30 min
  • Servings:4
  • Difficulty:Easy
Photo by Kelley Jordan

Nova Mink doesn’t let age get in the way of dreaming up delicious, kid-friendly recipes. At just over a year in age, she’s already embraced her genetic predisposition toward being a foodie. Just like her father, Chief Salmon Steward Dr. Nicolaas Mink, she loves dishes prepared with wild Alaskan seafood. Nova’s Keta Salmon Alfredo is a quick & easy, please-all recipe that’s tasty & fun to eat (and to play with, if that was allowed). It’s packed with protein, healthy fats, and essential nutrients, and although we were joking when we said Nova was the mastermind behind this one, we aren’t when we say she loves it. The whole family will be asking for seconds and licking their plates clean.

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For Pasta:

  • 1 pound keta salmon, pin-bones & skin removed, cut into 1 inch cubes Available in Our Seafood Subscription Box

  • 1 cup heavy cream

  • 1 tablespoon butter

  • 2 cloves of garlic, crushed

  • ¾ cup frozen peas

  • ¾ cup Parmigiano-Reggiano

  • 1 package fettuccine or linguini

  • Salt and pepper, to taste

To Serve:

  • Lemon wedges

  • Fresh basil, chiffonade

  • Fresh parsley, coarsely chopped


Bring 4 quarts of salted water to boil. Meanwhile, in a medium saucepan, melt butter over low heat and add crushed garlic.

After letting the crushed garlic infuse with the butter for around 3 minutes, add cream, salt + pepper and bring to a gentle boil.

Add the cubed salmon & frozen peas and bring back to a gentle boil. Meanwhile, add pasta to boiling water and cook as per the package instructions.

Drain pasta and add to cream, salmon & peas mixture.

Add your Parmigiano-Reggiano and stir to combine. Remove crushed garlic chunks (optional).

Serve hot and garnish with a fresh lemon wedge, fresh basil, and fresh parsley.

Nova's pro cooking tip (ok, maybe it’s Nic’s): For perfect al dente noodles, use plenty of water, salt it generously, and test a noodle well before they’re supposed to be ready. It should be springy, not mushy, but cooked through.


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