Tuscan Salmon Fettuccine Alfredo (2024)

I’ve never been one to order anything Alfredo if we’re eating out at a restaurant. In my experience, it’s usually way too heavy and without enough flavor to make up for the overpowering richness.

Like, give me some spice or something! After tinkering with a few recipes, I’ve discovered that I do actually like Alfredo and this Tuscan Salmon Fettuccine Alfredo is what changed my mind.

True story, I had to Google fettuccine vs. fettuccini to get the correct spelling. Turns out, it doesn’t really matter, but from what I gathered, fettuccini is how we “Americanized” it and fettuccine is correct. Who knows honestly, if you know more please fill me in!

This Tuscan Salmon Fettuccine Alfredo reminds me of something you’d get at like, Cheesecake Factory for some reason. It’s like, not totally authentic but scratches that itch for a comforting Italian-esque meal. The main thing is that it’s friggen delicious.

It’s one of those meals that your partner would see you cooking when they walk in the door and be suuuuuper pumped for dinner. Those kinds of recipes are always a win in my book.

Ingredients & Subs

• Fettuccine noodles — I love using short cut pasta for this recipe as well! Penne is perfect as is rotini or even bowties or cavatappi. I also like tagliatelle for this!
• Salmon fillets — You could do this same recipe using chicken breast! I would use two large breasts and diced them into bite-sized pieces to sear. When the sauce is finished, I would just add the chicken to the sauce and toss it with the pasta. Same with shrimp which is also amazing! You could use canned salmon if you absolutely have to, but make sure it’s fully drained and there are no bones. I would recommend fresh though if you can swing it!
• Olive oil & butter — You could use a more neutral oil like avocado or canola if you like. Use your favorite vegan butter if desired.
• Garlic — 1 tsp of garlic powder would work!
• Shallot — Try half a red, yellow, or white onion.
• Sun-dried tomato in oil — If for some reason you can’t find Sun-dried tomatoes in oil (they should be with the pasta sauces in the Italian aisle!), you can use a few tbsp of sun-dried tomato pesto (also found in the same area) or the sun-dried tomatoes that are dry in a bag. However, if you go that route, you may want to soak them in some hot water to soften them up before adding them to the pan. I would also give them a chop to help release some of their flavors.
• Heavy cream & half-half — If dairy-free, you could sub a whole can of full-fat coconut milk instead!
• Baby spinach — Baby kale would be great! Chopped steamed broccoli would be a great green addition or even frozen peas! You could also use frozen spinach that’s been defrosted and drained of excess liquid.
• Parmesan — You can use freshly grated or pre-grated in a container, your prerogative. Pecorino romano would also work or Asiago.
• Parsley — You’re welcome to omit or use basil instead.
• Lemon — Optional, but highly recommended. This dish is definitely on the rich side and I love adding that bright squeeze of lemon juice at the end to balance out the fat.

How to store

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Yield: 3 Servings

Tuscan Salmon Fettuccini Alfredo

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This easy restaurant-quality Tuscan Salmon Fettuccine Alfredo comes together in less than 30-minutes, making it perfect for busy weeknights!

Ingredients

• 8 oz dried fettuccine noodles
• 3 salmon fillets, 3-4 oz each
• 1 tbsp olive oil
• 2 tablespoons butter
• 5 cloves garlic, minced
• 1 shallot, minced
• 1/3 cup reserved pasta cooking water
• 5 ounces jarred sun-dried tomato 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
• 1 tablespoon fresh parsley, chopped
• 1 lemon, to serve if desired

Instructions

1. Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente, cooked through but still slightly firm. Be sure to reserve at least 1/3 cup of the pasta cooking water to add to the sauce later.
2. While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Season each of the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down, for 5 minutes on each side, or until cooked to your liking. I like to leave it slightly undercooked since it will carry on cooking off the stove. Once salmon filets are cooked, remove from the pan and set aside. Cover with foil to keep warm.
3. In the same pan, melt the butter (no need to clean the skillet out). Add in the garlic and saute for about one minute, being careful not to burn. Add the shallot and saute until translucent. Add the sun-dried tomatoes and stir for 1-2 minutes. Pour in 1/3 cup reserved pasta cooking water, and allow the sauce to reduce down slightly.
4. Reduce heat to low, add the heavy cream and half and half, and bring to a simmer, stirring occasionally. Season the cream sauce with salt and pepper, to taste.
5. Add in the baby spinach a handful at a time and allow to wilt in the sauce. Add in the parmesan cheese and stir until melted into the sauce, about 1 minute.
6. Add the cooked fettuccine to the sauce and toss to fully coat. Using tongs, Serve up the pasta, leaving behind some of the sauce. Top each serving of pasta with a salmon filet, sprinkle with the parsley, and spoon the sauce over each filet. Top with additional fresh grated parmesan and a squeeze of lemon, if desired.

Notes

See blog post above.

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