Print

Tuscan Salmon Fettuccini Alfredo Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 10 reviews

This Tuscan Salmon Fettuccini Alfredo is a rich and creamy pasta dish combining perfectly seared salmon fillets with a luscious garlic, sun-dried tomato, and spinach Alfredo sauce. Ready in just 30 minutes, this comforting meal offers tender fettuccine coated in a velvety sauce enhanced by fresh Parmesan and a hint of lemon for brightness. It’s an elegant yet easy-to-make dish ideal for a satisfying weeknight dinner or special occasion.

Ingredients

Pasta

  • 8 oz dried fettuccine noodles

Salmon

  • 3 salmon fillets, 3-4 oz each
  • 1 tbsp olive oil
  • Salt and pepper, to taste

Sauce

  • 2 tablespoons butter
  • 5 cloves garlic, minced
  • 1 shallot, minced
  • 1/3 cup reserved pasta cooking water
  • 5 ounces jarred sun-dried tomato in oil, drained of oil
  • 1 cup heavy cream
  • 3/4 cup half and half
  • Salt and pepper, to taste
  • 3 cups baby spinach
  • 1/2 cup grated Parmesan
  • 1 tablespoon fresh parsley, chopped

To Serve

  • 1 lemon, sliced or wedges (optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook until al dente, meaning they should be tender yet still slightly firm to the bite. Reserve at least 1/3 cup of the pasta cooking water before draining, as this will be used to help build the sauce.
  2. Sear the salmon: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the salmon fillets on both sides with salt and pepper. Place them flesh-side down in the hot pan and cook for about 5 minutes per side or until cooked through to your liking. The recipe suggests slightly undercooking so the salmon stays moist. Remove the salmon from the pan and cover with foil to keep warm.
  3. Prepare the base of the sauce: In the same skillet (do not clean), melt the butter over medium heat. Add the minced garlic and sauté for about one minute, taking care not to burn it. Add the minced shallot and continue sautéing until it becomes translucent and fragrant. Stir in the drained sun-dried tomatoes and cook for 1-2 minutes to release their flavor.
  4. Add liquid and reduce: Pour the reserved 1/3 cup pasta cooking water into the skillet with the tomato mixture and allow the sauce to reduce slightly over medium heat.
  5. Create the creamy sauce: Lower the heat to low and add the heavy cream and half and half to the pan. Bring the mixture to a gentle simmer while stirring occasionally. Season the sauce with salt and pepper to taste.
  6. Incorporate spinach and cheese: Add the baby spinach gradually, allowing it to wilt fully in the warm sauce before adding more. Once the spinach is wilted, stir in the grated Parmesan cheese and cook for about one minute until the cheese melts, making the sauce smooth and creamy.
  7. Toss pasta with sauce: Add the cooked fettuccine noodles to the skillet and toss thoroughly to coat the pasta in the sauce evenly.
  8. Plate and serve: Using tongs, serve the fettuccine onto plates, leaving behind some of the sauce in the pan. Top each portion with a cooked salmon fillet, sprinkle with fresh chopped parsley, and spoon additional sauce over the salmon. Garnish with extra grated Parmesan and a squeeze of fresh lemon juice if desired for added brightness.

Notes

  • Reserving pasta water is crucial for adjusting the sauce consistency and helping it cling to the noodles.
  • You can substitute half and half with milk if you prefer a lighter cream sauce, though it will be less rich.
  • If fresh parsley is unavailable, dried parsley can be used as a garnish, but use sparingly due to stronger flavor.
  • To ensure salmon remains moist, avoid overcooking and remove from heat just before fully done, as it will continue cooking in residual heat.
  • For a gluten-free version, substitute fettuccine with gluten-free pasta.

Find it online: https://yumntasty.com/tuscan-salmon-fettuccini-alfredo-recipe/