Description
This easy restaurant-quality Tuscan Salmon Fettuccine Alfredo comes together in less than 30-minutes, making it perfect for busy weeknights!
Ingredients
Scale
- 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
- Step: 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.
- Step: 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. Once salmon filets are cooked, remove from the pan and set aside. Cover with foil to keep warm.
- Step: In the same pan, melt the butter. 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.
- Step: 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.
- Step: 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.
- Step: Add the cooked fettuccine to the sauce and toss to fully coat. Serve up the pasta, top each serving 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
For a keto version, replace fettuccine with zucchini noodles, spaghetti squash, or low-carb noodles. Chicken breast or shrimp can be substituted for salmon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 920 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 58 g
- Saturated Fat: 32 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 185 mg
Keywords: Alfredo, Cream, date night dinner, easy, fettuccine, fettuccini, fish, italian, pasta, pescatarian, rich, salmon, spaghetti, tuscan, weeknight