Description
Tuscan Salmon Fettuccine Alfredo is a creamy, restaurant-quality pasta dish featuring tender salmon fillets, sun-dried tomatoes, and spinach in a rich Alfredo sauce for a cozy, flavorful dinner.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup chicken or vegetable broth
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions. Drain and set aside.
- Season salmon with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Cook salmon fillets for 4-5 minutes per side until cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Add sun-dried tomatoes and cook for 1-2 minutes.
- Pour in broth and heavy cream; stir and bring to a gentle simmer.
- Add Parmesan cheese; stir until sauce thickens.
- Stir in baby spinach until wilted.
- Flake salmon into large chunks and add to the sauce.
- Add cooked fettuccine and toss to coat evenly.
- Garnish with fresh parsley if desired. Serve warm.
Notes
- Swap salmon with shrimp or chicken for variety.
- Add mushrooms for extra flavor.
- Use whole wheat fettuccine for a healthier twist.
- Add a splash of white wine for deeper flavor.
- Store leftovers in an airtight container for up to 3 days; reheat with extra cream or broth.