Tuscan Salmon Fettuccine Alfredo Recipe
This Tuscan Salmon Fettuccine Alfredo is a creamy, flavorful pasta dish combining perfectly seared salmon fillets with a rich Alfredo sauce infused with sun-dried tomatoes, garlic, shallots, and fresh spinach. Served on tender fettuccine noodles, this elegant yet easy-to-make meal is perfect for a comforting weeknight dinner or a special occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
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 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
Garnish
- 1 tablespoon fresh parsley, chopped
- 1 lemon, to serve if desired
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8-10 minutes, or until cooked through but still slightly firm. Reserve at least 1/3 cup of the pasta cooking water before draining the pasta.
- Sear the salmon: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season each salmon fillet with salt and pepper on both sides. Place the fillets flesh-side down in the hot pan and sear for 5 minutes per side, or until cooked to your liking. Remove the salmon from the pan and cover with foil to keep warm.
- Prepare the sauce base: In the same skillet, melt the butter without cleaning out the pan. Add the minced garlic and sauté for about 1 minute, being careful not to burn it. Add the minced shallot and cook until translucent, about 2-3 minutes. Stir in the drained sun-dried tomatoes and cook for an additional 1-2 minutes.
- Add pasta water and reduce: Pour in the reserved 1/3 cup of pasta cooking water and allow the mixture to reduce slightly, stirring occasionally.
- Simmer cream sauce: Reduce the heat to low and add the heavy cream and half and half. Bring the sauce to a gentle simmer, stirring occasionally. Season with salt and pepper to taste.
- Wilt spinach and melt cheese: Add the baby spinach in handfuls, allowing each addition to wilt into the sauce before adding more. Once all spinach has been incorporated, stir in the grated Parmesan cheese until it melts smoothly into the sauce, about 1 minute.
- Toss pasta in sauce: Add the cooked fettuccine noodles to the skillet and toss thoroughly to coat the pasta in the creamy sauce.
- Serve: Plate the pasta, leaving some sauce behind in the pan. Top each serving with a salmon fillet. Sprinkle with chopped fresh parsley and spoon additional sauce over the fillets. Finish with extra grated Parmesan and a squeeze of fresh lemon juice if desired.
Notes
- Reserving pasta water is key to adjusting the sauce consistency and helps bind the sauce to the noodles.
- Do not overcook the salmon; it will continue to cook slightly after removal from the heat, resulting in tender, moist fillets.
- Using jarred sun-dried tomatoes packed in oil adds depth of flavor, but be sure to drain excess oil to avoid a greasy sauce.
- You can substitute half and half with whole milk for a lighter sauce, though it will be less creamy.
- For a gluten-free version, use gluten-free fettuccine noodles.
Keywords: Tuscan Salmon, Fettuccine Alfredo, Creamy Pasta, Sun-dried Tomato Sauce, Salmon Pasta, Italian Pasta Dish
