Description
Indulge in the rich flavors of creamy Alfredo combined with salmon, fresh spinach, and sun-dried tomatoes for a restaurant-quality dish at home.
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 tomatoes in oil, drained
- 1 cup heavy cream
- 3/4 cup half and half
- Salt and pepper, to taste
- 3 cups baby spinach
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 lemon, for serving (if desired)
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the fettuccine and cook until al dente, about 8-10 minutes. Be sure to reserve at least 1/3 cup of the pasta cooking water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper, then sear them skin-side up for about 5 minutes. Flip and cook for another 4-5 minutes, or until they are cooked to your preference. It’s okay if they’re slightly undercooked—they’ll continue to cook off the heat. Remove the salmon from the pan and cover with foil to keep warm.
- Using the same skillet, melt the butter. Add the minced garlic and sauté for approximately one minute, ensuring it doesn’t burn. Incorporate the minced shallot and stir until translucent, about 2-3 minutes.
- Toss in the sun-dried tomatoes and stir for another 1-2 minutes. Next, pour in the reserved pasta cooking water and let the sauce reduce slightly.
- Lower the heat and add the heavy cream and half and half, bringing the mixture to a simmer. Season with salt and pepper to taste.
- Gradually add the baby spinach, allowing it to wilt in the sauce. Stir in the Parmesan cheese, blending until melted and creamy, which should take about a minute.
- Finally, add the cooked fettuccine to the sauce, tossing it to ensure each strand is coated. Use tongs to serve the pasta on plates, topped with the salmon fillets. Drizzle with additional sauce, sprinkle with parsley, and finish with fresh grated Parmesan and a squeeze of lemon if desired.
Notes
For a lighter version, swap half of the heavy cream for more broth. Make the sauce and fettuccine in the same pot for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg