Name: Tuscan Salmon Fettuccine Alfredo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz dried fettuccine noodles; 3 salmon fillets, 3-4 oz each; 1 tbsp olive oil; Salt and pepper, to taste; 2 tablespoons butter; 5 cloves garlic, minced; 1 shallot, minced; 1/3 cup reserved pasta cooking water; 5 ounces jarred sun-dried tomatoes 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 cheese; 1 tablespoon fresh parsley, chopped; 1 lemon, to serve if desired

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Introduction

This Tuscan Salmon Fettuccine Alfredo combines tender seared salmon with a creamy garlic and sun-dried tomato sauce. It’s a comforting, flavorful pasta dish perfect for an elegant weeknight dinner or special occasion.

A white plate filled with creamy pasta layers, each strand of fettuccine coated in a light yellow sauce mixed with finely chopped green spinach and small pieces of red tomato scattered throughout. On top, a single piece of cooked salmon, pink and glistening with bits of spinach on it, lies across the pasta. A wooden fork rests in the pasta on the right side of the plate. The plate sits on a green-and-white patterned cloth, all placed on a white marbled surface. A glass with a pale pink drink is partially visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz dried fettuccine noodles
3 salmon fillets, 3-4 oz each
1 tbsp olive oil
2 tablespoons butter
5 cloves garlic, minced
1 shallot, minced
1/3 cup reserved pasta cooking water
5 ounces jarred sun-dried tomatoes 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
1 lemon, to serve if desired

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, tender but still firm. Reserve at least 1/3 cup of the pasta cooking water before draining the noodles.
Step 2: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides. Sear the salmon flesh-side down for 5 minutes, then flip and cook another 5 minutes, or until cooked to your liking. Remove the salmon from the pan and keep warm tented with foil.
Step 3: In the same skillet, melt the butter. Add the minced garlic and sauté for about 1 minute, avoiding burning. Add the shallot and cook until translucent.
Step 4: Stir in the sun-dried tomatoes and cook for 1–2 minutes. Pour in the reserved pasta cooking water and let the sauce reduce slightly.
Step 5: Reduce the heat to low. Add the heavy cream and half and half, bring to a gentle simmer while stirring occasionally. Season with salt and pepper to taste.
Step 6: Add the baby spinach gradually, letting it wilt into the sauce. Stir in the grated Parmesan and cook until melted and smooth, about 1 minute.
Step 7: Toss the cooked fettuccine in the sauce until fully coated. Serve the pasta on plates, leaving some sauce behind in the pan.
Step 8: Place a salmon fillet on top of each serving of pasta. Sprinkle with fresh parsley, spoon some sauce over the salmon, and top with extra Parmesan and a squeeze of lemon if desired.

Tips & Variations

For a lighter version, substitute half and half with whole milk and reduce the heavy cream to 1/2 cup.
If you prefer, swap baby spinach for fresh kale or arugula for a different green flavor and texture.
Make sure to reserve pasta water as it helps thin the sauce to the perfect consistency while adding flavor.
Use skin-on salmon and crisp the skin first for added texture and flavor.

Storage

Store leftover pasta and salmon separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of cream or milk to loosen the sauce. Avoid microwaving the salmon directly to prevent drying it out.

How to Serve

The dish shows a white plate filled with creamy pasta mixed with dark green leafy vegetables and small pieces of sun-dried tomatoes, creating a textured and colorful base layer. On top lies a single piece of golden-brown cooked chicken breast, garnished with scattered green herbs and a light sprinkling of grated white cheese. A golden fork rests on the edge of the plate, which is set on a white marbled surface with a patterned cloth partially underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, but be sure to fully thaw the salmon and pat it dry before cooking to ensure even searing and better texture.

Is it possible to make this dish dairy-free?

You can substitute the butter with olive oil and use dairy-free cream and Parmesan alternatives, but the sauce texture and flavor may vary slightly.