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: 8 ounces fettuccine pasta; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 (6-ounce) can sustainable wild caught salmon, drained and flaked; 1/2 cup sundried tomatoes, chopped; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Heavy Meal Recipes

I absolutely adore making this Sundried Tomato Salmon Fettuccine—it's one of my go-to dishes for busy weeknights or special occasions. The combination of rich, flavorful salmon and the tangy sweetness of sundried tomatoes creates a meal that's both satisfying and elegant. I love how quickly it comes together, making it perfect for those nights when you want something special without spending hours in the kitchen. Plus, the creamy sauce just ties everything together beautifully, making it a family favorite that never disappoints.

Created by

The Yumandstir Team

Last updated on 2026-02-08T19:02:28.306Z

When I first developed this Sundried Tomato Salmon Fettuccine, I was inspired by a summer dinner party that featured fresh ingredients and vibrant flavors. I wanted to replicate that experience at home, but with an easier approach that anyone could master. The result was a creamy dish that marries the salty richness of salmon with the concentrated flavor of sundried tomatoes.

One key tip I learned is to reserve a little pasta water to adjust the sauce consistency. This simple trick elevates the dish by ensuring every strand of fettuccine is perfectly coated. It’s details like this that turn an ordinary meal into something extraordinary, and I can’t wait for you to try it!

Why You'll Love This Recipe

Creamy sauce that clings perfectly to the fettuccine
Bursting with the savory flavors of salmon and sundried tomatoes
Quick to prepare, making it perfect for any occasion

The Secret to a Perfect Cream Sauce

Creating a creamy sauce is all about balancing the ingredients. The combination of heavy cream and Parmesan cheese not only adds flavor but also enriches the texture of the dish. When you pour in the cream, keep the heat low to prevent it from curdling. You want to achieve a gentle simmer; look for bubbles forming around the edges, not a full boil. This helps the sauce to thicken without becoming grainy or overly stiff.

Once you add the Parmesan, stir continuously to ensure it melts completely into the sauce. If it starts to clump, reduce the heat further and add a splash of the reserved pasta water. This will help create a smoother consistency. Remember, the sauce should be glossy and well-coated on the pasta. If it seems too thick, don’t hesitate to incrementally add more pasta water until you reach the desired creaminess.

Ingredient Insights: Salmon and Sundried Tomatoes

The star ingredients of this dish are undoubtedly the salmon and sundried tomatoes. Using a can of sustainable wild-caught salmon not only supports responsible fishery practices but also ensures a robust flavor without the need for extensive cooking. It's packed with omega-3 fatty acids and keeps the dish healthy. If you can’t find canned salmon, you can substitute it with cooked and flaked salmon or even grilled shrimp for a different twist.

Sundried tomatoes bring a sweet and tangy intensity that elevates the dish. Look for the ones packed in oil for added richness. If you prefer a fresher option, you can substitute with fresh cherry tomatoes, but be sure to sauté them longer to deepen their flavors. When using sundried tomatoes, I often cut them into smaller pieces to distribute their flavor evenly throughout the dish. This ensures that each bite bursts with that delightful contrast.

Ingredients

Gather the following ingredients to make this delicious dish:

Main Ingredients

8 ounces fettuccine pasta
1 tablespoon olive oil
2 cloves garlic, minced
1 (6-ounce) can sustainable wild caught salmon, drained and flaked
1/2 cup sundried tomatoes, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil for garnish

With these ingredients on hand, you’re ready to create a delightful dish full of flavor!

Instructions

Follow these steps for a delightful cooking experience:

Cook the Fettuccine

In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

Sauté the Garlic

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn.

Add the Salmon and Sundried Tomatoes

Stir in the flaked salmon and chopped sundried tomatoes. Cook for another 2-3 minutes until heated through.

Make the Cream Sauce

Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Combine with Fettuccine

Add the drained fettuccine to the skillet and toss to coat in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.

Serve and Garnish

Serve immediately, garnished with fresh basil, and enjoy your delicious Sundried Tomato Salmon Fettuccine!

Enjoy your meal with a side of crusty bread for a complete experience!

Pro Tips

For an extra punch of flavor, consider adding a pinch of red pepper flakes or a squeeze of lemon juice before serving.

Make-Ahead and Storage Tips

If you're looking to save time on busier nights, consider preparing the sauce ahead. You can make it up to two days in advance; just store it in an airtight container in the refrigerator. When you're ready to enjoy the dish, simply reheat the sauce gently on the stovetop over low heat, adding a bit of reserved pasta water for creaminess if it thickened too much during storage.

Leftover Sundried Tomato Salmon Fettuccine can be stored in the refrigerator for up to three days. To reheat, toss it in a skillet with a splash of water or cream over medium-low heat until warmed through. Avoid using the microwave for reheating, as it can cause the pasta to become mushy. Drizzling with a touch of olive oil before serving can also enhance the dish's flavor as you reheat it.

Variations and Customizations

While this recipe shines with its core ingredients, you can easily customize it to suit your palate. To add more vegetables, consider incorporating spinach or kale in the last few minutes of cooking. They wilt beautifully into the creamy sauce without losing their nutrients. You could also add a handful of peas for a pop of color and sweetness.

For those looking for a lighter option, you could substitute half of the heavy cream with low-fat Greek yogurt. This will provide the creaminess you love while reducing calories. Lastly, experimenting with different herbs can transform the dish; fresh dill or a squeeze of lemon juice can add brightness that complements the salmon and sundried tomatoes beautifully.

Questions About Recipes

→ Can I use fresh salmon instead of canned?

Yes, fresh salmon can be used; just cook it in the pan before adding the other ingredients.

→ Is there a substitute for heavy cream?

You can use half-and-half or a dairy-free alternative like coconut cream for a lighter version.

→ Can I make this dish in advance?

While it's best served fresh, you can prepare the sauce ahead of time and combine it with pasta just before serving.

→ What can I serve with this dish?

This fettuccine pairs well with a light salad or steamed vegetables for a complete meal.