Tuscan Salmon Fettuccine Alfredo
A creamy, restaurant-worthy pasta dish with pan-seared salmon, garlic Alfredo sauce, sun-dried tomatoes, and spinach—ready in 40 minutes!
Ingredients
For the Salmon
- 4 salmon fillets skinless, 6 oz each
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 2 tbsp olive oil
For the Alfredo Sauce:
- 2 tbsp unsalted butter
- 4 cloves garlic minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes optional
- Salt and black pepper to taste
For the Pasta:
- 12 oz fettuccine pasta
- 1 cup sun-dried tomatoes sliced
- 2 cups fresh spinach
Instructions
- Cook fettuccine in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
- Season salmon with salt, pepper, and paprika. Sear in olive oil for 4-5 minutes per side. Set aside.
- Melt butter in the same skillet. Sauté garlic until fragrant.
- Add heavy cream and Parmesan, whisking until smooth. Season with Italian seasoning, red pepper flakes, salt, and pepper.
- Stir sun-dried tomatoes and spinach into the sauce until spinach wilts.
- Toss cooked pasta in the sauce, adding reserved pasta water as needed.
- Plate pasta, top with salmon, and garnish with extra Parmesan and parsley.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a skillet with a splash of cream to revive the sauce.
- Substitutions: Use gluten-free pasta or coconut cream for dietary needs.
- Pro Tip: Freshly grated Parmesan melts better than pre-shredded cheese.