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Tuscan Salmon Fettuccine Alfredo

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Tuscan Salmon Fettuccine Alfredo combines the best of Italian cuisine into one luxurious dish. Imagine perfectly seared salmon nestled on a bed of creamy, garlicky Alfredo sauce, tossed with tender fettuccine, sun-dried tomatoes, and vibrant spinach. This restaurant-quality meal is surprisingly simple to prepare and makes a stunning centerpiece for any dinner. Whether you’re planning a romantic evening, a family gathering, or just indulging in a comforting homemade dinner, this recipe will transport your taste buds straight to Tuscany.

Ingredients

Scale

Here’s everything you’ll need to create Tuscan Salmon Fettuccine Alfredo:

  • For the Salmon:
    • 4 salmon fillets (skinless, 6 oz each)
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon paprika
    • 2 tablespoons olive oil
  • For the Alfredo Sauce:
    • 2 tablespoons unsalted butter
    • 4 cloves garlic, minced
    • 2 cups heavy cream
    • 1 cup grated Parmesan cheese
    • 1 teaspoon Italian seasoning
    • ½ teaspoon 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 the Pasta:

  1. Boil the Fettuccine: Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Prepare the Salmon:

  1. Season the Salmon: Pat the salmon fillets dry with a paper towel. Season both sides with salt, black pepper, and paprika.
  2. Sear the Salmon: Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets and cook for 4-5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.

Make the Alfredo Sauce:

  1. Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  2. Add Cream and Cheese: Pour in the heavy cream, stirring to combine. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
  3. Season the Sauce: Stir in Italian seasoning, crushed red pepper flakes (if using), and salt and black pepper to taste.

Combine the Pasta and Sauce:

  1. Add Vegetables: Stir the sun-dried tomatoes and spinach into the Alfredo sauce. Cook until the spinach wilts, about 2-3 minutes.
  2. Toss with Pasta: Add the cooked fettuccine to the skillet, tossing to coat the pasta in the sauce. Add reserved pasta water, a little at a time, if the sauce is too thick.

Finish and Serve:

  1. Plate the Dish: Divide the pasta among plates or bowls. Place a salmon fillet on top of each portion.
  2. Garnish: Sprinkle with extra Parmesan cheese, freshly cracked black pepper, and parsley for garnish.

Nutrition

Find it online: https://succulentrecipes.com/tuscan-salmon-fettuccine-alfredo/