Sundried Tomato Salmon Fettuccine

Name: Sundried Tomato Salmon Fettuccine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Ingredients: 8 ounces fettuccine pasta; 2 tablespoons olive oil; 1 pound salmon fillet, skinless; 3/4 cup sundried tomatoes, chopped; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Continental Food

I absolutely adore this Sundried Tomato Salmon Fettuccine recipe! It's a delightful dish that combines the rich flavors of fresh salmon with tangy sundried tomatoes, all tossed with creamy fettuccine. Every time I make this meal, it transforms an ordinary dinner into something special, and I find myself enjoying each bite even more than the last. It’s perfect for impressing guests or simply indulging on a cozy night in, and it comes together in under 30 minutes with minimal fuss.

Created by

The Chefxavierkitchen Team

Last updated on 2026-02-08T19:34:28.148Z

When I first tried making Sundried Tomato Salmon Fettuccine, I was skeptical about the balance of flavors, but the combination blew me away! The salty, umami-rich sundried tomatoes perfectly complement the rich, flaky salmon, resulting in a delightful dish that dances on the palate.

The key to achieving a creamy sauce is to reserve some pasta water while cooking. This technique adds an extra layer of flavor and helps the sauce cling to the fettuccine, ensuring every bite has a flavorful punch. Trust me, once you try it this way, you'll never go back!

Why You'll Love This Recipe

The vibrant flavors from sundried tomatoes meld perfectly with the tender salmon.
A creamy sauce that envelops every strand of fettuccine.
Quick and easy to prepare, making it an ideal weeknight meal.

Sundried Tomatoes: A Flavor Powerhouse

Sundried tomatoes are the star of this dish, bringing a sweet yet tangy burst of flavor that elevates the salmon and fettuccine. Their concentrated nature means they pack a punch, adding depth to the creamy sauce. When selecting sundried tomatoes, opt for the ones packed in oil for added richness and moisture. If you only have dry ones, make sure to soak them in hot water for about 15 minutes to rehydrate before chopping them.

Besides flavor, sundried tomatoes also contribute unique textures to the dish. Their chewy consistency contrasts beautifully with the creamy fettuccine and flaky salmon. When sautéing them, be careful not to overcook; just a couple of minutes will deepen their flavor without losing their appealing texture.

Perfectly Cooked Salmon

To achieve perfectly cooked salmon, start with a high-quality, skinless fillet. Heat your skillet over medium heat until it's hot but not smoking—an ideal temperature helps ensure the fish sears properly without becoming dry. Seasoning the salmon generously with salt and pepper before cooking enhances its natural flavors and creates a delicious crust. Aim for a golden color on the outside while ensuring the inside remains moist and tender, typically around 4-5 minutes on each side.

If you find your salmon is cooking too quickly, reduce the heat slightly. Overcooking can lead to a dry, unappetizing texture, so watch for a light pink in the center. A food thermometer is useful here: the internal temperature should be around 145°F before removing it from the skillet. Flaking it off gently will allow it to blend seamlessly with the pasta and sauce.

Customizing Your Dish

This Sundried Tomato Salmon Fettuccine recipe is versatile, allowing for various substitutions and additions. If you want a lighter option, you can use half-and-half or cashew cream instead of heavy cream for the sauce. For a brighter flavor, a squeeze of lemon juice added at the end can brighten all the components, while fresh spinach or arugula tossed in just before serving adds color and nutrients.

If you're preparing this dish for a crowd or want leftovers, consider doubling the ingredients. Just ensure that your skillet can accommodate the volume. The sauce will still coat the pasta beautifully, and you can stash any leftovers in the fridge, ensuring they keep well for up to three days. Simply reheat over low heat, adding a splash of reserved pasta water to help bring the sauce back to life.

Ingredients

Gather the following ingredients before you start cooking:

Ingredients

8 ounces fettuccine pasta
2 tablespoons olive oil
1 pound salmon fillet, skinless
3/4 cup sundried tomatoes, chopped
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
Fresh basil for garnish

Make sure you have everything ready before starting the cooking process.

Instructions

Follow these steps to create your delicious Sundried Tomato Salmon Fettuccine:

Cook the Pasta

In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.

Sauté the Salmon

In a large skillet, heat olive oil over medium heat. Season the salmon with salt and pepper, then add it to the skillet. Cook for about 4-5 minutes on each side or until cooked through. Remove the salmon from the skillet and flake it into large pieces.

Make the Sauce

In the same skillet, add minced garlic and sundried tomatoes. Sauté for about 2 minutes until fragrant. Pour in the heavy cream and stir in the Parmesan cheese, mixing until smooth. Adjust the sauce with reserved pasta water for desired consistency.

Combine Everything

Add the drained fettuccine and flaked salmon to the sauce. Toss gently until well combined and heated through. Serve immediately, garnished with fresh basil.

Enjoy your delicious Sundried Tomato Salmon Fettuccine!

Pro Tips

For an added burst of flavor, consider squeezing fresh lemon juice over the dish before serving. It brightens the entire meal and complements the richness of the salmon.

Storage and Reheating

If you have leftover Sundried Tomato Salmon Fettuccine, store it in an airtight container in the fridge. It will stay fresh for about three days. To reheat, place it in a skillet over medium-low heat, adding a bit of reserved pasta water or extra cream to loosen the sauce. Stir constantly until warmed through, avoiding high heat which can dry out the salmon.

This dish can also be adjusted for freezing. If you plan to freeze it, do so before adding the cream. Prepare the pasta and sauce separately, then freeze them in portions. When ready to enjoy, thaw in the refrigerator overnight and reheat in a skillet, adding the cream just before serving for the best texture.

Serving Suggestions

For an impressive presentation, serve the Sundried Tomato Salmon Fettuccine in large, shallow bowls. Garnish with fresh basil and a sprinkle of extra Parmesan for a touch of elegance. Pair this dish with a crisp green salad and crusty garlic bread to complete the meal, providing a lovely contrast to the creamy pasta.

To complement the flavors, consider serving a white wine, such as a Sauvignon Blanc or a light Pinot Grigio, which will enhance the vibrant tastes of the sundried tomatoes and balance the richness of the salmon. This makes for a delightful dining experience, perfect for special occasions or a cozy night in.

Questions About Recipes

→ Can I use dried pasta instead of fresh?

Yes, dried pasta works perfectly fine. Just adjust the cooking time according to the package instructions.

→ What if I can’t find sundried tomatoes?

You can substitute with sun-dried tomato paste or use fresh cherry tomatoes, but adjust the flavor seasoning accordingly.

→ Is this dish gluten-free?

To make it gluten-free, use gluten-free fettuccine and ensure all other ingredients are certified gluten-free.

→ Can I prepare this dish ahead of time?

While the fettuccine is best served fresh, you can prep the sauce and salmon in advance and combine them with freshly cooked pasta right before serving.