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Tuscan Salmon Fettuccine Alfredo

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A creamy, flavorful fettuccine alfredo with tender salmon and Tuscan-inspired herbs and spices, creating a rich and savory pasta dish.

Ingredients

Units Scale
  • 12 oz fettuccine pasta
  • 2 tablespoons olive oil
  • 2 salmon fillets (about 6 oz each), skin removed
  • Salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh spinach, chopped
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 tablespoon lemon juice
  • 1 tablespoon butter
  • 1/4 cup pasta water (reserved from cooking the pasta)

Instructions

  1. Cook the fettuccine according to package instructions. Drain and reserve 1/4 cup of pasta water.
  2. In a large skillet, heat olive oil over medium heat. Season salmon fillets with salt and pepper, then cook for about 3-4 minutes on each side until salmon is golden brown and cooked through. Remove from skillet and set aside.
  3. In the same skillet, add garlic, basil, oregano, and red pepper flakes (if using). Sauté for about 30 seconds until fragrant.
  4. Add the heavy cream and bring to a simmer. Stir in Parmesan cheese and butter, and cook for 2-3 minutes until the sauce thickens.
  5. Flake the cooked salmon into bite-sized pieces and add to the skillet, along with the sun-dried tomatoes and spinach. Stir until well combined and heated through.
  6. Add the cooked fettuccine and reserved pasta water to the skillet, tossing to coat the pasta with the sauce. Adjust seasoning with salt, pepper, and lemon juice to taste.
  7. Serve immediately, garnished with fresh parsley.

Notes

  • For extra flavor, you can add a pinch of red pepper flakes for heat.
  • Try adding a squeeze of fresh lemon juice over the top just before serving for a fresh, zesty finish.
  • If you prefer, you can substitute the salmon with shrimp or chicken for variation.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a little splash of cream or water.

Nutrition

Find it online: https://easy-tapas-recipes.com/tuscan-salmon-fettuccine-alfredo/