Tuscan Salmon Fettuccine Alfredo

why make this recipe

This one-pot Tuscan salmon fettuccine alfredo is fast, creamy, and full of flavor. It uses one pan for less mess. It makes a nice weeknight meal that still feels a bit special.

introduction

This recipe cooks pasta and salmon together for an easy dinner. It mixes creamy Alfredo, sun-dried tomatoes, spinach, and fresh basil for a bright taste. If you like quick salmon dishes, you may also enjoy air fryer lemon garlic salmon and asparagus for another simple salmon idea.

how to make One-Pot Tuscan Salmon Fettuccine Alfredo

1. Cook the pasta in salted water until just al dente. Save about 1 cup of the pasta water.
2. Heat olive oil in a large skillet over medium-high heat. Season salmon with salt and pepper and sear 3–4 minutes per side until cooked. Remove salmon and set aside.
3. Lower heat to medium. Add minced garlic and sun-dried tomatoes to the skillet. Cook 1 minute until fragrant.
4. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan until it melts into a smooth sauce.
5. Add spinach and let it wilt in the sauce.
6. Flake the salmon into large pieces and return it to the pan.
7. Add the cooked fettuccine to the sauce. Toss gently to coat. If the sauce is too thick, add reserved pasta water a little at a time.
8. Taste and add salt and pepper as needed. Tear fresh basil and sprinkle on top before serving.
   For another simple salmon method, try this air fryer salmon and vegetables recipe.

Ingredients :

• 12 ounces fettuccine pasta (Cook according to package instructions.)
• 1 pound salmon fillets, skinless and boneless (Choose fresh, high-quality salmon.)
• 2 tablespoons olive oil (Used for searing the salmon.)
• 3 cloves garlic, minced (Adds aromatic flavor.)
• 1 cup heavy cream (Adjust creaminess by adding more if desired.)
• 1 cup grated Parmesan cheese (Whisk in until melted into the sauce.)
• 1/2 cup sun-dried tomatoes, chopped (For a pop of flavor.)
• 1 cup fresh spinach (Can substitute with kale.)
• 1 to taste Salt and pepper (For seasoning.)
• 1 bunch Fresh basil, torn (Used for garnish.)

Directions :

• Cooking Pasta: Boil the pasta until al dente. Reserve 1 cup pasta water and drain.
• Searing Salmon: Heat oil and sear salmon 3–4 minutes per side. Remove and set aside.
• Making the Sauce: Sauté garlic and sun-dried tomatoes, add cream, then Parmesan. Stir until smooth. Add spinach.
• Combining Ingredients: Flake salmon, add pasta to the sauce, toss. Use reserved pasta water to loosen sauce if needed. Season to taste.
• Serving: Top with torn basil and extra Parmesan if you like.
  
  

how to serve One-Pot Tuscan Salmon Fettuccine Alfredo

Serve hot on warm plates. Add extra grated Parmesan and a few basil leaves. A side salad or garlic bread goes well with this dish.

how to store One-Pot Tuscan Salmon Fettuccine Alfredo

Cool to room temperature, then place in an airtight container. Store in the fridge for up to 2 days. Reheat gently on the stove with a splash of cream or milk to loosen the sauce.

tips to make One-Pot Tuscan Salmon Fettuccine Alfredo

• Do not overcook the salmon; it will keep cooking when mixed in the sauce.
• Use reserved pasta water to adjust sauce thickness.
• For a different cook method, try an air fryer salmon and add it to the pasta.
• Grate fresh Parmesan for the best flavor.

variation (if any)

• Swap salmon for chicken or shrimp if you prefer.
• Use light cream or half-and-half for a lighter sauce (the texture will be thinner).
• Add mushrooms or roasted red peppers for more vegetables.
• Stir in lemon zest for a bright finish.

FAQs

Q: Can I use frozen salmon?
A: Yes. Thaw it first and pat dry before cooking.

Q: Can I make this ahead?
A: You can cook everything and store separately. Reheat gently and add a splash of cream.

Q: Is this dish freezer safe?
A: Creamy pasta does not freeze well. It can change texture. Best to keep in the fridge.

Q: Can I use a different pasta?
A: Yes. Any long pasta like linguine or tagliatelle works.

Q: How can I make it less rich?
A: Use half-and-half or reduce the cream and add more pasta water.

Conclusion

If you want another version of this idea, see Tuscan Salmon Fettuccine Alfredo – My Modern Cookery for more inspiration.

One-Pot Tuscan Salmon Fettuccine Alfredo

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• Author: kaoucheegmail-com
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Pescatarian

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Description

A creamy and flavorful one-pot pasta dish featuring salmon, sun-dried tomatoes, and fresh spinach, perfect for a quick weeknight dinner.

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Ingredients

Scale 1x2x3x

• 12 ounces fettuccine pasta
• 1 pound salmon fillets, skinless and boneless
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup fresh spinach
• Salt and pepper to taste
• 1 bunch fresh basil, torn

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Instructions

1. Boil the pasta until al dente. Reserve 1 cup pasta water and drain.
2. Heat oil in a large skillet and sear salmon 3-4 minutes per side. Remove and set aside.
3. Sauté garlic and sun-dried tomatoes in the skillet until fragrant.
4. Pour in heavy cream, bring to a gentle simmer, and stir in Parmesan until melted.
5. Add spinach and let it wilt in the sauce.
6. Flake salmon, return it to the pan, then add pasta and toss to combine.
7. Adjust sauce thickness with reserved pasta water as needed, and season to taste.
8. Top with torn basil before serving.

Notes

Do not overcook the salmon. Use reserved pasta water to adjust sauce consistency. Consider adding mushrooms or roasted red peppers for extra vegetables.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 500mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg

Keywords: salmon, fettuccine, Alfredo, one-pot, pasta, Italian, weeknight dinner