Tuscan Salmon Fettuccine Alfredo

Why You’ll Love This Recipe

Tuscan Salmon Fettuccine Alfredo is a creamy, indulgent pasta dish that combines tender salmon fillets with rich Alfredo sauce and sun-dried tomatoes. This restaurant-quality meal is perfect for a cozy dinner at home and is packed with comforting flavors and a hint of Tuscan flair.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

salmon fillets
fettuccine pasta
olive oil
butter
garlic cloves
heavy cream
Parmesan cheese (freshly grated)
chicken or vegetable broth
sun-dried tomatoes (chopped)
baby spinach
Italian seasoning
salt and black pepper
fresh parsley (optional, for garnish)

directions

Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Drain and set aside.

Season the salmon fillets with salt, pepper, and Italian seasoning.

In a large skillet, heat olive oil over medium-high heat. Cook the salmon fillets for about 4-5 minutes per side, or until cooked through. Remove and set aside.

In the same skillet, melt the butter and sauté the minced garlic until fragrant.

Add the sun-dried tomatoes and cook for 1-2 minutes.

Pour in the chicken or vegetable broth and heavy cream. Stir and bring to a gentle simmer.

Add the Parmesan cheese and stir until the sauce thickens.

Stir in the baby spinach until wilted.

Flake the cooked salmon into large chunks and add to the sauce.

Add the cooked fettuccine and toss to coat evenly in the sauce.

Garnish with fresh parsley if desired.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

Use shrimp or chicken instead of salmon for a different protein option.
Add sautéed mushrooms for extra depth of flavor.
Use whole wheat fettuccine for a healthier twist.
Add a splash of white wine when deglazing the skillet for a richer sauce.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if needed.
Not recommended for freezing, as the cream sauce may separate.

FAQs

Can I use smoked salmon instead?
Fresh salmon works best for this recipe’s texture, but lightly smoked salmon can add an interesting twist.

What can I serve with this dish?
A simple green salad and garlic bread pair beautifully with this rich pasta.

Can I make it dairy-free?
Use a dairy-free cream alternative and nutritional yeast instead of Parmesan, though the flavor will vary.

Do I have to use fettuccine?
No, any long pasta like linguine or tagliatelle works well.

Is this recipe spicy?
No, but you can add red pepper flakes for a touch of heat.

Can I prepare this ahead of time?
It’s best served fresh, but you can cook the salmon and pasta ahead and combine them with the sauce when ready to serve.

Conclusion

Tuscan Salmon Fettuccine Alfredo is a comforting, flavorful meal that turns an ordinary pasta night into something special. With its creamy sauce, tender salmon, and Tuscan-inspired ingredients, this dish is sure to impress family and friends alike.

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