Description
This Tuscan Salmon Fettuccine Alfredo is a creamy, indulgent pasta dish featuring perfectly seared salmon fillets combined with a rich Alfredo sauce enhanced by sun-dried tomatoes, fresh baby spinach, and Parmesan cheese. Ready in just 30 minutes, it offers restaurant-quality flavor that’s ideal for a quick and satisfying weeknight dinner.
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 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
Instructions
- Cook the Fettuccine: Bring a large pot of salted water to a boil and add the fettuccine noodles. Cook until al dente, meaning the pasta should be tender but still have a slight firmness to the bite. Reserve at least 1/3 cup of the pasta cooking water before draining the noodles.
- Sear the Salmon: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Pat the salmon fillets dry and season both sides with salt and pepper. Place the fillets skin-side down (or flesh-side if no skin) in the hot skillet and sear each side for about 5 minutes until cooked to your preference. For a moist texture, remove slightly undercooked as they will finish cooking off the heat. Remove salmon from skillet and cover with foil to keep warm.
- Prepare the Sauce Base: Without cleaning the skillet, melt butter over medium heat. Add minced garlic and sauté for about one minute, taking care not to burn it. Then add the minced shallot and cook until translucent and softened.
- Add Sun-Dried Tomatoes and Pasta Water: Stir in the drained sun-dried tomatoes and sauté for 1-2 minutes to release their flavor. Pour in the reserved 1/3 cup of pasta cooking water and let the sauce reduce slightly, which helps it thicken and meld flavors.
- Make the Cream Sauce: Reduce heat to low and add the heavy cream and half and half. Bring the mixture to a gentle simmer, stirring occasionally. Taste and season the sauce with salt and pepper as needed.
- Wilt the Spinach and Incorporate Cheese: Gradually add baby spinach to the sauce in handfuls, allowing it to wilt down before adding more. Once fully wilted, stir in the grated Parmesan cheese and cook until melted into the sauce, about one minute, creating a silky texture.
- Toss Pasta in Sauce: Add the cooked and drained fettuccine noodles directly into the skillet with the sauce. Toss well using tongs to fully coat the pasta with the creamy sauce.
- Plate and Serve: Divide the pasta onto plates, leaving some sauce behind in the pan. Place a seared salmon fillet atop each serving. Spoon additional sauce over the salmon and pasta. Garnish with chopped fresh parsley and, if desired, top with extra grated Parmesan cheese and a squeeze of fresh lemon juice to brighten flavors.
Notes
- Be careful not to overcook the salmon to maintain moistness; slightly undercooked salmon will continue cooking off the heat.
- Reserve pasta water to adjust the sauce consistency and help it cling to the noodles.
- Use freshly grated Parmesan for best melting and flavor.
- The lemon juice is optional but adds a nice brightness to balance the richness.
- This dish can be served with a simple green salad or crusty bread to complete the meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
