Name: Tuscan Salmon Fettuccini 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, optional, for serving

Jump to Recipe· 4.4 from 1 review

If you are craving a rich, comforting meal that truly feels like a special occasion but comes together in just 30 minutes, this Tuscan Salmon Fettuccini Alfredo Recipe will be your new go-to. The elegant combination of perfectly seared salmon paired with a creamy, garlicky Alfredo sauce loaded with sun-dried tomatoes and fresh spinach creates a dish that’s simply bursting with flavor and color. It is the ultimate weeknight dinner that feels indulgent and satisfying without a fuss, offering that perfect balance of flaky fish and creamy pasta every time.

Ingredients You’ll Need

A white pan filled with smooth, creamy light beige sauce with tiny black pepper specks swirled evenly on the surface. A wooden spoon with a curved head rests inside the pan, slightly dipped into the sauce, showing soft movement. Around the pan, there is a small white bowl of shredded pale yellow cheese on the bottom left, a small white bowl with black pepper on the upper right, a whole garlic clove above the pepper, and a beige cloth napkin with a white bowl of milk on the top left. All items rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Tuscan Salmon Fettuccini Alfredo Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a key role—whether adding creaminess, brightness, or a savory depth—ensuring every bite is layered with deliciousness and texture.

8 oz dried fettuccine noodles: Choose quality pasta for the best texture that holds the creamy sauce well.
3 salmon fillets, 3-4 oz each: Fresh salmon gives a rich, tender centerpiece with just the right amount of natural oiliness.
1 tbsp olive oil: Perfect for searing the salmon to a golden crust without overpowering flavors.
2 tablespoons butter: Adds a velvety richness to the sauce and helps soften aromatics beautifully.
5 cloves garlic, minced: Garlic infuses the sauce with a robust and fragrant foundation.
1 shallot, minced: Brings subtle sweetness and depth to complement the garlic.
1/3 cup reserved pasta cooking water: This starchy water helps marry the sauce and pasta perfectly while adding silkiness.
5 ounces jarred sun-dried tomatoes in oil, drained: Their tangy, intense flavor contrasts wonderfully with the creamy sauce.
1 cup heavy cream: The heart of the Alfredo sauce, providing that luscious, creamy texture.
3/4 cup half and half: Lightens the cream slightly while maintaining richness.
Salt and pepper, to taste: Essential for seasoning and bringing all ingredients together.
3 cups baby spinach: Adds vibrant color, freshness, and a mild earthy bite.
1/2 cup grated Parmesan: Sharp, nutty cheese that melts into the sauce creating signature Alfredo flavor.
1 tablespoon fresh parsley, chopped: A final herbal note to brighten the dish.
1 lemon, to serve if desired: A squeeze of lemon juice adds fresh acidity that cuts through the richness.

How to Make Tuscan Salmon Fettuccini Alfredo Recipe

Step 1: Cook the Fettuccine

Start by boiling a large pot of salted water and cook your dried fettuccine noodles until they’re al dente—meaning tender but with a bit of bite left. This texture is perfect because the pasta will continue to soak up the creamy sauce later. Don’t forget to reserve at least a third of a cup of the pasta cooking water before draining; this magical liquid helps your sauce cling beautifully to the noodles.

Step 2: Sear the Salmon

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season each salmon fillet generously with salt and pepper. Place the salmon skin-side down into the hot pan and cook for about 5 minutes per side, aiming for a lovely golden crust. I like to leave the salmon slightly undercooked here because it will finish cooking gently once off the heat. Once done, set the fillets aside covered with foil to keep warm and juicy.

Step 3: Build the Sauce Base

Without cleaning the skillet, melt butter into the remaining juices and oil. Add minced garlic and sauté for about a minute until fragrant but not browned, then toss in the minced shallot and cook until translucent. This combination forms the fragrant foundation your sauce needs to shine.

Step 4: Add Sun-Dried Tomatoes and Pasta Water

Next, stir in the drained sun-dried tomatoes, allowing them to warm and infuse the butter mixture for 1-2 minutes. Pour in the reserved pasta cooking water and let it reduce slightly, which intensifies flavors and gives the sauce a luscious, silky consistency.

Step 5: Make the Cream Sauce

Turn the heat to low and slowly add the heavy cream and half and half, bringing the mixture to a gentle simmer. Stir occasionally and season with salt and pepper to taste. This creamy concoction is what makes your Tuscan Salmon Fettuccini Alfredo Recipe irresistibly dreamy.

Step 6: Incorporate Spinach and Parmesan

Add the baby spinach handful by handful to the simmering sauce, letting each portion wilt down before adding more. Once fully incorporated, sprinkle in the grated Parmesan cheese and stir until it melts seamlessly into the sauce, enriching its texture and flavor.

Step 7: Combine Pasta and Sauce, Finish with Salmon

Toss the cooked fettuccine noodles into the cream sauce, making sure every strand is thoroughly coated. Serve the pasta onto plates, leaving some sauce behind in the pan, then gently place a salmon fillet on top of each serving. Sprinkle with fresh chopped parsley, spoon remaining sauce over the salmon, and finish with extra Parmesan and a squeeze of lemon if you like that hint of brightness.

How to Serve Tuscan Salmon Fettuccini Alfredo Recipe

The dish shows one main piece of cooked light brown chicken placed on top of a bed of creamy pasta mixed with green leafy spinach and small pieces of red sun-dried tomatoes. The pasta is pale yellow and coated with a white creamy sauce, with bits of green herbs sprinkled on top. The food is served on a round white plate that rests on a white and green striped cloth, all placed on a white marbled surface. A gold-colored fork is positioned behind the chicken. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley and grated Parmesan brighten the dish visually and flavor-wise, adding a fresh herbal pop and cheesy richness. A lemon wedge on the side invites those who enjoy a citrusy zing to cut through the creaminess perfectly. You can also sprinkle a little crushed red pepper flake for a subtle heat sensation.

Side Dishes

This dish is quite hearty itself, but if you’d like to add sides, a crisp green salad with a light vinaigrette or some garlic roasted asparagus provide wonderful balance. Crusty garlic bread is also an excellent choice for sopping up every last bit of that Alfredo sauce.

Creative Ways to Present

If you’re serving guests or want to elevate the presentation, try plating the fettuccine in neat nests with salmon fillets delicately placed on top and a drizzle of sauce around the edges. Garnish with finely chopped parsley and scatter some sun-dried tomato slices to highlight the Tuscan influence. A sprinkle of edible flowers can also add a surprising beautiful contrast.

Make Ahead and Storage

Storing Leftovers

Store any leftover Tuscan Salmon Fettuccini Alfredo Recipe in an airtight container in the refrigerator for up to 2 days. Be sure to keep the salmon separate if possible, as it can dry out slightly when reheated mixed with pasta, but it’s still delicious stirred back into the sauce.

Freezing

Freezing this dish is not ideal due to the cream sauce and the delicate texture of salmon, which can become grainy or tough. If you plan to freeze, consider storing the pasta and sauce separately from the salmon and thaw gently in the fridge before reheating.

Reheating

For best results, reheat leftover Tuscan Salmon Fettuccini Alfredo Recipe gently on the stove over low heat, adding a splash of milk or half and half to loosen the sauce. Rewarm the salmon fillet carefully or briefly in the microwave to avoid overcooking. This ensures the creamy sauce stays luscious and the salmon remains tender.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While fettuccine is traditional and retains the creamy sauce wonderfully, you can use linguine, tagliatelle, or even pappardelle to change things up. Just adjust the cooking time accordingly.

Is it possible to make this recipe dairy-free?

Yes, but it will require substitutions. Use dairy-free cream alternatives like coconut cream or cashew cream, and replace Parmesan with a vegan cheese or nutritional yeast. Keep in mind that the texture and flavor will vary slightly from the classic version.

How do I know when the salmon is perfectly cooked?

Salmon is best when it’s just cooked through and still moist inside. After searing 5 minutes per side, it should be opaque on the outside but tender and slightly translucent in the center. It will continue to cook slightly from residual heat once removed from the pan.

Can I prepare the sauce in advance?

Yes. You can make the Alfredo sauce up to a day ahead and store it in the fridge. Reheat gently before combining with freshly cooked pasta and spinach to keep everything vibrant and fresh.

What’s the best way to reheat leftovers without losing flavor?

Slow and low is the key. Use a stovetop on low heat and add a splash of cream or milk to refresh the sauce. Reheating in the microwave can dry out salmon, so if you must, do it in short bursts with a cover to retain moisture.

Final Thoughts

Making this Tuscan Salmon Fettuccini Alfredo Recipe is like treating yourself to a restaurant-quality meal without the wait or hassle. It’s warmly comforting yet elegant enough to impress anyone at your table. I truly hope you enjoy creating and sharing this vibrant dish filled with creamy sauce, tender salmon, and fresh, bright hits of flavor. Once you try it, it might just become your favorite weeknight indulgence!