Cooking Instructions

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!