Tuscan Salmon Fettuccine Alfredo Recipe

If you’re looking for a quick meal that feels gourmet, the Tuscan Salmon Fettuccine Alfredo is a great choice. This dish combines pan-seared salmon with a creamy, flavorful sauce and sun-dried tomatoes. Plus, you can switch out regular fettuccine for zucchini noodles for a healthier, keto-friendly version. In just under 30 minutes, you can have a restaurant-quality meal at home. Now, let’s explore the history and variations of this dish.

Why You’ll Love This Recipe

When you’re looking for a quick yet delicious meal, this Tuscan Salmon Fettuccine Alfredo recipe is perfect for you. It takes under 30 minutes to prepare, making it ideal for busy weeknights.

You’ll love its versatility; you can swap fettuccine with zucchini noodles for a keto-friendly option. The rich flavor comes from a delightful mix of sun-dried tomatoes, garlic, and parmesan cheese. Additionally, the dish can be frozen for up to 1 month, allowing for easy meal prep and storage.

Plus, using wild-caught salmon boosts the dish’s nutrients. You can easily customize it by omitting sun-dried tomatoes or adding spices like cajun seasoning or lemon zest for a new twist.

This recipe not only satisfies your taste buds but also provides health benefits, making it a standout choice for any meal.

History

The history of Fettuccine Alfredo is as rich as its creamy sauce. Created by Roman restaurateur Alfredo Di Lelio in 1908, this dish was originally made for his wife, Ines, who needed something appealing while recovering from childbirth.

The first serving took place at his mother’s restaurant in Piazza Rosa, Rome. By 1914, Di Lelio opened his own restaurant, “Alfredo.” Fettuccine Alfredo gained international fame when American actors Mary Pickford and Douglas Fairbanks visited in the 1920s. Over the years, it has evolved, often including cream and other ingredients outside Italy.

Today, February 7th is celebrated as National Fettuccine Alfredo Day, highlighting its enduring legacy and global appeal.

Recipe

Ingredients
– 1-2 pounds salmon fillets
– 1/2 to 1 pound fettuccine pasta
– Salted or unsalted butter
– Olive oil (optional)
– 3-4 cloves garlic, minced
– 1 shallot, minced (optional)
– 1 cup sun-dried tomatoes, chopped
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley for garnish
– Lemon slices for serving

Cooking Instructions
1. Begin by cooking the fettuccine in a large pot of salted boiling water until al dente, following the package instructions. Once cooked, drain the pasta and reserve a cup of the cooking liquid for later use.

While the pasta is cooking, season the salmon fillets with salt, pepper, and any additional spices you prefer. In a large skillet, heat a tablespoon of butter or olive oil over medium-high heat. Add the salmon fillets and pan-sear for about 4-5 minutes on each side, or until cooked through. Choosing wild-caught salmon will enhance the taste of your dish.
Remove the salmon from the skillet and set aside.
In the same skillet, add another tablespoon of butter and sauté the minced garlic and shallots (if using) until fragrant, about 1-2 minutes.
Then, add the chopped sun-dried tomatoes and cook for an additional 2-3 minutes.
Lower the heat and pour in the heavy cream, stirring to combine. Gradually add the grated Parmesan cheese, allowing it to melt and thicken the sauce.
If the sauce is too thick, you can add a little of the reserved pasta cooking liquid to reach your desired consistency.
Toss the cooked fettuccine in the sauce until well coated.
Place the pan-seared salmon on top of the pasta, sprinkle with fresh parsley, and serve with lemon slices and extra cheese on the side.

Extra Tips
For an added burst of flavor, consider incorporating spinach or sweet peas into the sauce for a pop of color and nutrients.

Using wild-caught salmon will enhance the taste of your dish, while a splash of lemon juice can brighten the overall flavor profile.

Remember to adjust the seasoning as needed, and feel free to experiment with other herbs and spices like basil or red pepper flakes to make the dish your own.

Enjoy your culinary creation with a revitalizing drink pairing for a complete dining experience!

Final Thoughts

As you wrap up your culinary adventure with Tuscan salmon fettuccine Alfredo, remember that this dish offers not only delicious flavors but also versatility in preparation. You can whip it up in less than 30 minutes, making it ideal for a quick weeknight dinner or a special occasion. Fettuccine is the pasta of choice, while salmon can be baked following package instructions or pan-seared to your liking.

Feel free to add sun-dried tomatoes, fresh dill, or even sweet peas for extra flavor. Don’t forget to adjust the creaminess of the Alfredo sauce to suit your taste. Finally, serve it beautifully with a garnish of fresh parsley and lemon wheels. Enjoy this delightful dish with a drink pairing that complements its rich flavors!

FAQ

Wondering how to perfect your Tuscan salmon fettuccine Alfredo? Start by cooking fettuccine in salted boiling water until it’s al dente, following the package directions.

For the salmon, pan-sear it over medium heat for 4-5 minutes per side, or use pre-seasoned fillets.

To build your sauce, sauté garlic, shallots, and sun-dried tomatoes in butter, then stir in heavy cream and simmer until it thickens. Fettuccine Alfredo is a classic pasta dish that features a rich and creamy sauce, making it a perfect pairing for salmon.

Toss the cooked pasta in the sauce and top with salmon. If the sauce gets too thick, use reserved pasta water to adjust the consistency.

Remember to season the sauce with salt and pepper, and don’t forget to garnish with fresh parsley and lemon slices for added flavor!