Tuscan Salmon with Creamy Garlic Alfredo Penne: A Taste of Italy for Your Dinner Table!
By Jason Griffith
Imagine perfectly baked, flaky salmon nestled atop a bed of tender penne pasta, all swimming in a rich, creamy garlic Alfredo sauce infused with vibrant sun-dried tomatoes. This Tuscan Salmon with Creamy Garlic Alfredo Penne is a dish that effortlessly brings the warmth and sophisticated flavors of Italy right into your kitchen. It’s an elegant, satisfying, and incredibly flavorful meal that’s surprisingly quick to prepare, making it ideal for a special date night or a comforting weeknight family dinner.
Why I Love This Recipe
I’m a big believer that gourmet-tasting meals can be achieved with straightforward methods, and this Tuscan Salmon Alfredo Penne is a shining example. What I absolutely adore about this recipe is the incredible harmony of textures and flavors. The tender, flaky baked salmon provides a lean, satisfying protein that perfectly complements the luscious, garlicky Alfredo sauce. The sun-dried tomatoes add a concentrated burst of sweet and tangy flavor, while the fresh basil brightens everything up. It feels incredibly indulgent and sophisticated, yet it comes together quickly, making it a truly fuss-free and delicious dinner.
Ingredients:
- 2 salmon fillets (about 6-8 oz each), fresh or thawed
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning
- Salt and black pepper to taste
- 8 oz penne pasta
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped (oil-packed, drained)
- Fresh basil for garnish (about ¼ cup, chopped or torn)
Swaps and Notes
- Salmon Fillets: Use fresh or thawed frozen salmon fillets. Other flaky white fish like cod or halibut can be substituted, but adjust baking times accordingly.
- Italian Seasoning: This blend usually contains dried basil, oregano, rosemary, thyme, and marjoram. Feel free to use individual herbs if preferred.
- Penne Pasta: Penne is excellent for holding the creamy sauce, but fettuccine, rigatoni, or even spaghetti could be used.
- Butter: Unsalted butter allows you to control the salt content in the sauce.
- Garlic: Freshly minced garlic is crucial for the best aromatic flavor in the Alfredo sauce.
- Heavy Cream: Heavy cream provides the richness this dish is known for. For a slightly lighter sauce, you could use half-and-half, but the sauce will be thinner and less decadent.
- Parmesan Cheese: Use freshly grated Parmesan cheese for the best melting and superior flavor. Pre-grated varieties can sometimes be drier or clump.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes (drained) are recommended for their soft texture and intense flavor. If using dry-packed, rehydrate them in warm water first.
- Fresh Basil: Fresh basil is key for the vibrant, aromatic finishing touch. Do not substitute with dried basil for garnish.
- Spice (Optional): A pinch of red pepper flakes can be added to the sauce with the sun-dried tomatoes for a subtle kick.
Preparation:
1. Bake the Salmon: Preheat your oven to 375°F (190°C). Line a small baking sheet with parchment paper for easy cleanup. Season the 2 salmon fillets by brushing them lightly with olive oil, then sprinkling them generously with 1 teaspoon Italian seasoning, salt, and black pepper to taste. Place the seasoned salmon fillets on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F / 63°C). Set aside.
2. Cook the Penne Pasta: While the salmon bakes, bring a large pot of generously salted water to a rolling boil. Add the 8 oz penne pasta and cook according to package instructions until al dente (cooked but still firm to the bite). Drain the pasta well and set aside.
3. Prepare the Creamy Garlic Alfredo Sauce: In a large pan or skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the 3 cloves minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let the garlic brown. Stir in the 1 cup heavy cream and bring the sauce to a gentle simmer. Add the ½ cup grated Parmesan cheese, stirring constantly until the cheese melts and the sauce thickens slightly to a creamy consistency.
4. Combine Sauce with Pasta & Tomatoes: Mix in the ½ cup chopped sun-dried tomatoes and the cooked penne pasta into the creamy Alfredo sauce. Toss well, using tongs or a large spoon, to ensure the pasta is thoroughly coated in the sauce. Taste and adjust salt and pepper if needed.
5. Serve: Divide the creamy Alfredo penne among serving plates. Top each portion with a perfectly baked salmon fillet. Garnish generously with fresh basil leaves (chopped or torn) for a pop of color and fresh aroma. Serve immediately and enjoy your delicious Tuscan Salmon with Creamy Garlic Alfredo Penne!
Tips for Success
- Don’t Overcook Salmon: Salmon cooks quickly. Remove it from the oven as soon as it’s flaky to keep it moist and tender.
- Al Dente Pasta: Cook penne to al dente as it will absorb more sauce and finish cooking slightly after being mixed in.
- Warm Sauce, Hot Pasta: Combining hot, freshly cooked pasta with the warm sauce ensures everything blends smoothly and stays hot.
- Freshly Grated Parmesan: This melts best and provides superior flavor compared to pre-shredded cheese.
- Gentle Simmer: When heating the cream, keep it at a gentle simmer to prevent it from curdling.
- Taste and Adjust: Always taste the sauce before adding the pasta and adjust salt, pepper, or herbs as needed.
Serving Suggestions and Pairings
This Tuscan Salmon with Creamy Garlic Alfredo Penne is a complete, satisfying meal, perfect for any occasion.
- Side Salad: A light green salad with a simple lemon vinaigrette would provide a refreshing contrast to the richness of the pasta.
- Crusty Bread: Warm, crusty bread (like a baguette or focaccia) is perfect for soaking up any leftover creamy sauce.
- Wine Pairing: A crisp, dry Pinot Grigio, an unoaked Chardonnay, or a light-bodied Sauvignon Blanc would be excellent choices to complement the salmon and creamy sauce.
- For other comforting pasta dishes and flavorful main courses, explore these Chefmaniac.com favorites:
Storage and Leftover Tips
Creamy pasta dishes are generally best enjoyed fresh, as the sauce can thicken and pasta can soften upon standing.
- Refrigeration: Store any leftover Tuscan Salmon with Creamy Garlic Alfredo Penne in an airtight container in the refrigerator for up to 1-2 days. The sauce may thicken considerably, and the salmon can become a bit dry.
- Reheating: Reheat gently on the stovetop over low heat, stirring frequently. You will likely need to add a splash of extra heavy cream or chicken/vegetable broth to re-loosen the sauce and bring it back to a creamy consistency. Avoid high heat when reheating.
- Freezing: Freezing is generally not recommended for this dish, as the cream-based sauce can separate and the pasta/salmon texture may suffer upon thawing and reheating.
Final Thoughts
This Tuscan Salmon with Creamy Garlic Alfredo Penne is a truly decadent and flavorful dish that brings the sophisticated tastes of Italy to your dinner table with remarkable ease. Its perfectly baked salmon, rich Alfredo sauce, and vibrant sun-dried tomatoes create an unforgettable culinary experience. Get ready to savor every luscious bite!
What are your favorite ways to prepare salmon, or do you have a go-to creamy pasta dish that always impresses? Share your ideas and tips in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
Leave a Reply