Tuscan Salmon Fettuccini Alfredo
A comforting pasta dish that combines rich Alfredo sauce with the zest of Tuscan flavors, featuring salmon and vibrant spinach.
Ingredients
Pasta and main ingredients
- 8 ounces Fettuccini pasta Can substitute with whole wheat or gluten-free pasta.
- 2 fillets Salmon fillets Fresh or frozen. Skinless and boneless preferred.
Sauce ingredients
- 1 cup Heavy cream Consider using half-and-half or cashew cream for a lighter option.
- 3 cloves Garlic Minced; garlic powder can be used as an alternative.
- 1 cup Grated Parmesan cheese Nutritional yeast can be used for a dairy-free alternative.
- 2 tablespoons Olive oil Can substitute with vegetable oil.
- 2 tablespoons Butter Provides depth of flavor.
- 4 cups Fresh spinach Kale or broccoli can be used as substitutes.
Seasoning
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Cook the fettuccini according to package instructions. Drain and set aside, reserving about 1 cup of the pasta water.
Cooking
- In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Place the salmon fillets in the skillet, cooking for roughly 4-5 minutes on each side, until golden brown and cooked through. Remove and flake into bite-sized pieces.
- In the same skillet, pour in the heavy cream, stirring to combine with the garlic butter mixture. Allow it to simmer gently for about 2-3 minutes.
- Stir in the grated Parmesan cheese until melted and creamy. If the sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.
- Add the cooked fettuccini, flaked salmon, and fresh spinach. Toss gently to combine, cooking until spinach wilts and everything is heated through.
- Season with salt and pepper to taste. Serve immediately with additional Parmesan and a sprinkle of fresh herbs if desired.
Notes
Consider adding fresh basil or parsley for an aromatic twist. A squeeze of lemon juice before serving can elevate the flavors.