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Tuscan Salmon Fettuccini Alfredo Recipe

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4.1 from 11 reviews

This Tuscan Salmon Fettuccine Alfredo offers a restaurant-quality meal in under 30 minutes, perfect for busy weeknights. Tender seared salmon fillets are paired with fettuccine noodles tossed in a creamy garlic and sun-dried tomato Alfredo sauce with fresh spinach and Parmesan.

  • Total Time: 30 minutes
  • Yield: 3 servings

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, to serve if desired

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 cooked through but still slightly firm to the bite. Reserve at least 1/3 cup of the pasta cooking water before draining the noodles.
  2. Sear the salmon: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the salmon fillets on both sides with salt and pepper. Place fillets flesh-side down in the hot skillet and sear for about 5 minutes per side, or until cooked to your liking. Slightly undercooking is recommended since the salmon will continue to cook after removal. Remove salmon from pan and keep warm covered with foil.
  3. Prepare the sauce base: In the same skillet (no need to clean), melt the butter over medium heat. Add minced garlic and sauté for about one minute, stirring to avoid burning. Add the minced shallot and continue cooking until translucent.
  4. Add sun-dried tomatoes and liquids: Stir in the drained sun-dried tomatoes and cook for 1-2 minutes. Pour in the reserved pasta cooking water and allow the sauce to reduce slightly.
  5. Simmer cream sauce: Lower heat to low and add heavy cream and half and half. Bring the mixture to a gentle simmer, stirring occasionally. Season with salt and pepper to taste.
  6. Incorporate spinach and cheese: Add baby spinach in batches, allowing it to wilt completely into the sauce. Stir in grated Parmesan cheese and cook for about 1 minute until melted and fully incorporated.
  7. Toss pasta in sauce: Add the cooked fettuccine to the skillet and toss thoroughly to coat the noodles evenly with the creamy sauce.
  8. Serve: Plate the pasta leaving some sauce behind. Top each serving with a salmon fillet, sprinkle with fresh chopped parsley, and spoon additional sauce over each piece of salmon. Garnish with more grated Parmesan and a squeeze of fresh lemon juice if desired.

Notes

  • Be careful not to overcook the salmon; it should be slightly pink in the middle when removed from the pan as it will finish cooking in the residual heat.
  • Reserve pasta water carefully as it helps to loosen and flavor the sauce.
  • Use good quality Parmesan for best flavor.
  • If you prefer a thicker sauce, reduce the cream mixture a little longer before adding spinach.
  • Lemon juice brightens the flavors but is optional depending on preference.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

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