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Enjoy a creamy, protein-packed twist on carbonara with air-fried Wild Alaska salmon and sautéed zucchini. This easy, elevated dish combines tender salmon, rich Pecorino, and a velvety sauce that perfectly clings to spaghetti—ideal for lunch or dinner!

Ingredients

  • Vegetables
    • 2 Zucchini, trimmed and diced
    • 2 tbsp Olive Oil
  • Pasta and Sauce
    • 12 oz Dry Spaghetti
    • 6 Egg Yolks, blended
    • 2/3 cream (or half & half)
    • 2 oz Pecorino Cheese, grated (about 1 cup)
    • 3/4 cup Reserved Pasta Cooking Water
  • Salmon
    • 1 lb Alaska Salmon Fillets, frozen or fresh
    • Salt & Pepper, to taste
    • 2 tbsp Fresh Chopped Herbs (Parsley or Chives)
Air Fried salmon carbonara

Directions

Step 1: Prepare Zucchini

  • Heat olive oil in a large fry pan over medium heat.
  • Add zucchini; sauté for 5 minutes.
  • Remove from the pan; set aside.
  • Step 2: Prepare Salmon
    • Air-fry frozen salmon for 8 to 10 minutes at 400 degrees or 2-3 minutes if using fresh or thawed salmon.
      • Break Salmon into chunks; set aside.
  • Step 3: Prepare Pasta & Sauce
    • Cook pasta according to package directions, reserving 3/4 cup of cooking water.
    • Mix the egg yolks with the cream, half of the pecorino cheese and 1/2 cup of the reserved cooking water.
    • Drain the pasta; add the pasta to the fry pan.
    • Over low heat, gently toss the pasta, egg mixture and zucchini.
    • Season with salt and pepper.
    • Continue to cook until eggs are barely set, adding a bit more cooking water if the sauce seems too thick.
    • Gently stir in Salmon and heat through.
  • Step 4: Serve
    • Divide the pasta among 4 plates or bowls.
    • Garnish with remaining cheese and fresh herbs.