Poached Salmon with Mushroom Alfredo Fusilli - Home Cooked

Something home cooked this time. Poached is probably one of the healthier of cooking something because there's no oil or grease used. You basically cook it in its own steam. I had picked up a different kind of fish earlier to poach but decided against it in the last minute since I wasn't sure if all kinds of fish would poach well.
I usually cook poached salmon with a tomato base but decided to try my luck on something creamy. I chose alfredo sauce. It's really simple to do, what you'll need:

• Salmon with skin on
• Fusilli pasta
• Bertolli Mushroom Alfredo Sauce
• Salt and pepper

For the salmon, rub salt on the fish. You can rub black pepper as well if you want a bit of spiciness to the fish. For the pasta, boil as much water needed to cook your pasta as per instructions on the package.

While the pasta is cooking, pour the Alfredo sauce in the saucepan and place the salmon skin side down at the center. Cover the pan. Let it cook for about 8-10 minutes or until salmon is thoroughly cooked to your preference. Try to check on it and stir the sauce occasionally to make sure the sauce doesn't stick to the pan. 

Once cooked, remove the salmon and place it on the dish. Stir the Alfredo sauce and fold the fusilli pasta until coated. Remove and place along salmon on plate. And that's it! Simple and quick to prepare.

Note: Forgive me for the poor plating, I was hungry.