Sundried Tomato Salmon Fettuccine

Name: Sundried Tomato Salmon Fettuccine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 ounces fettuccine pasta; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 cup sundried tomatoes, chopped; 1 cup heavy cream; 1 cup Parmesan cheese, grated; Salt and pepper to taste; 2 salmon fillets, cooked and flaked; Fresh basil for garnish; Lemon wedges for serving

Highlighted under: 30 Minute Meals

I love making Sundried Tomato Salmon Fettuccine because it perfectly combines the rich flavors of salmon and the tangy taste of sundried tomatoes. This dish not only comes together quickly but also impresses anyone at the dinner table. The creamy sauce clings to the fettuccine beautifully, creating a delightful texture that elevates the entire meal. It's a go-to recipe when I have fresh salmon and want a satisfying dish that feels a bit gourmet, yet it's surprisingly simple to make at home.

Created by

The Chefmariecooks Team

Last updated on 2026-02-08T15:44:27.405Z

When I first tried making Sundried Tomato Salmon Fettuccine, I was amazed at how quickly everything came together. I sautéed the garlic and sundried tomatoes before adding the cream and Parmesan cheese, which created a rich and flavorful sauce. The key is to not overcook the salmon; it should be tender and flaky, adding the perfect touch to the pasta.

This dish is one of my favorites for a weeknight dinner or even special occasions, thanks to its elegant presentation and robust flavors. I like to finish it with a sprinkle of fresh basil and a squeeze of lemon for an extra pop!

Why You'll Love This Recipe

Rich savory flavors from the salmon and sundried tomatoes
Creamy sauce that beautifully coats every strand of fettuccine
Quick and easy, perfect for busy weeknights or entertaining
Refreshing hint of basil to balance the richness

Mastering the Fettuccine

Cooking fettuccine to the perfect al dente texture is crucial for this dish. Start by adding enough salt to your boiling water—about 1 tablespoon for every 4 quarts of water—to enhance the pasta's flavor. It should be slightly firm to the bite but cooked through, which usually takes about 8-10 minutes. Be sure to taste it a minute or two before the suggested cooking time on the package, as stovetops can vary.

Once drained, it's best not to rinse the fettuccine, as that washes away the starch that helps the sauce adhere. If you notice that your pasta starts to stick while you prepare the sauce, a splash of olive oil can help keep it loose without altering the flavor.

Flavor Components

Sundried tomatoes add a concentrated, tangy burst of flavor that beautifully complements the richness of the salmon. If you're in a pinch, you can use jarred sundried tomatoes in olive oil; just make sure to drain any excess oil. Chop them finely to distribute their flavor evenly throughout the sauce. If you'd like a little heat, add a dash of red pepper flakes when sautéing the garlic.

Parmesan cheese plays a pivotal role in the creamy sauce, providing not just flavor, but helping to thicken it as well. For a richer taste, consider a freshly grated Parmesan, as pre-grated versions might contain anti-caking agents that can affect the sauce's smoothness. If you're looking for a non-dairy substitute, try using nutritional yeast for a similar umami flavor.

Serving Suggestions

To elevate your presentation, consider adding toasted pine nuts or walnuts on top for extra crunch and flavor. Freshly cracked black pepper can also enhance the dish with a little kick. Serving with a side of garlic bread or a light salad with vinaigrette can round out the meal beautifully and provide balance to the creaminess of the fettuccine.

If you’re preparing this dish for guests and want to make it ahead, you can prepare the sauce in advance and store it in an airtight container in the fridge for up to two days. When ready to serve, gently reheat the sauce over low heat, add the cooked fettuccine and salmon, and toss to combine. This makes it an ideal candidate for weeknight meals while still being impressive.

Ingredients

For the Fettuccine

12 ounces fettuccine pasta
1 tablespoon olive oil
2 cloves garlic, minced
1 cup sundried tomatoes, chopped
1 cup heavy cream
1 cup Parmesan cheese, grated
Salt and pepper to taste
2 salmon fillets, cooked and flaked
Fresh basil for garnish
Lemon wedges for serving

Instructions

Cook the Fettuccine

In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.

Prepare the Sauce

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, stir in the sundried tomatoes and cook for another 2–3 minutes.

Combine Ingredients

Pour in the heavy cream and bring to a simmer. Reduce heat and stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper.

Finish the Dish

Mix in the cooked fettuccine and flaked salmon, tossing to coat well. Cook on low for a few minutes until everything is heated through.

Serve

Garnish with fresh basil and serve with lemon wedges on the side.

Pro Tips

To enhance the flavor, consider marinating the salmon in lemon juice and herbs before cooking. This adds an extra layer of zest to the dish.

Ingredient Quality

Choosing high-quality salmon can significantly enhance the flavor profile of your Sundried Tomato Salmon Fettuccine. Fresh, wild-caught salmon typically has a better taste and texture compared to farmed varieties. If using frozen salmon, ensure it's properly thawed in the refrigerator overnight for even cooking. Aim for fillets with vibrant color and a mild scent—these are indicators of freshness.

For a vegetarian twist, replace the salmon with grilled zucchini or eggplant, providing a similar bite without sacrificing texture. You could also incorporate chickpeas for added protein and crunch. Adjust cooking times accordingly, as plant-based proteins can cook faster than seafood.

Tips for a Velvety Sauce

Creating a velvety sauce comes down to how you integrate the heavy cream and Parmesan. When you add the cream, stir continuously to combine flavors and prevent separation. If the sauce seems too thick, you can loosen it with a splash of pasta water; the starch in the water helps maintain the creamy texture without making it watery.

If you find that your sauce is not emulsifying properly—usually indicated by a grainy texture or separation—try lowering the heat and whisking vigorously. Adding a pinch of salt can sometimes help rebind the sauce. Always keep an eye on the heat level; too high, and the cream can curdle, ruining the smooth texture.

Making It Your Own

Don’t hesitate to infuse your personal touch into this recipe. Adding fresh herbs like parsley or dill at the end brightens up the flavor profile and complements the richness of the dish. If you prefer a hint of acidity, a squeeze of lemon juice added during the final mix can uplift the dish remarkably.

For variations in flavor, consider adding a splash of white wine after sautéing the garlic and sundried tomatoes. Allow it to reduce fully before adding the cream, which introduces depth and complexity. This technique elevates the overall experience and allows for experimentation based on your mood or guest preferences.

Questions About Recipes

→ Can I use a different type of pasta?

Absolutely! While fettuccine is recommended, you can use any pasta like penne or spaghetti.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on the stove or in the microwave.

→ Is there a substitute for heavy cream?

You can use half-and-half or a plant-based cream alternative, but it may alter the final texture.

→ Can I make this dish ahead of time?

It's best served fresh, but you can prep the sauce ahead and combine it with the pasta and salmon just before serving.