Tuscan Salmon with Creamy Garlic Alfredo Penne

This Tuscan Salmon with Creamy Garlic Alfredo Penne is the kind of dish I turn to when I want a restaurant-quality meal without leaving my kitchen. It’s rich, flavorful, and beautifully balanced—the creamy Alfredo sauce clings to every bite of penne, while the oven-roasted salmon adds a tender, savory finish. Topped with sun-dried tomatoes and fresh basil, this meal is elegant enough for guests but easy enough for a weeknight.

Why You’ll Love This Recipe

I love how this recipe combines comfort food with fresh, bold Tuscan-inspired flavors. The creamy garlic Alfredo sauce is indulgent and silky, while the salmon is seasoned simply and roasted to perfection. The sun-dried tomatoes bring just the right pop of sweetness and tang. It all comes together in under 30 minutes, which makes this dish one of my favorite impressive-but-doable dinners.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 salmon fillets

• 2 tbsp olive oil

• 1 tsp dried Italian seasoning

• Salt and pepper, to taste

• 8 oz penne pasta

• 1 tbsp butter

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 1/2 cup sun-dried tomatoes, chopped

• Fresh basil, for garnish

directions

1. I preheat the oven to 375°F (190°C).

2. I rub the salmon fillets with olive oil and season them with Italian seasoning, salt, and pepper. I place them on a baking sheet and bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.

3. While the salmon is baking, I bring a pot of salted water to a boil and cook the penne pasta according to the package instructions. Once done, I drain it and set it aside.

4. In a large pan, I melt the butter over medium heat and sauté the minced garlic for 1–2 minutes until it’s fragrant but not browned.

5. I pour in the heavy cream and let it come to a gentle simmer. Then I stir in the Parmesan cheese and keep stirring until the sauce thickens to a creamy consistency.

6. I mix in the chopped sun-dried tomatoes and add the cooked penne pasta. I toss everything together to make sure the pasta is well coated in the creamy sauce.

7. I plate the pasta and top each serving with a baked salmon fillet. I finish it off with fresh basil leaves for a burst of flavor and color.

Servings and timing

This recipe serves 2 people generously and can easily be doubled for more. It takes about 10 minutes to prep and 15–20 minutes to cook, making the total time around 30 minutes.

Variations

• I sometimes swap the salmon for grilled chicken or shrimp if I’m looking to change it up.

• For a lighter version, I use half-and-half or a mix of milk and cream in place of full heavy cream.

• I love tossing in some sautéed spinach or mushrooms for added veggies.

• When I want a kick, I add a pinch of crushed red pepper flakes to the Alfredo sauce.

• For a gluten-free option, I use gluten-free penne without any changes to the rest of the recipe.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. When reheating, I warm it gently on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce. The salmon reheats best when warmed separately to avoid overcooking.

FAQs

Can I use jarred Alfredo sauce?

I prefer making it fresh for the best flavor, but if I’m short on time, a good-quality jarred Alfredo works too. I just heat it gently and stir in the sun-dried tomatoes before adding the pasta.

What kind of salmon should I use?

I usually go with skinless fillets of Atlantic or sockeye salmon, but any thick-cut fillets work well. I just make sure they’re fresh and boneless.

Can I make the Alfredo sauce ahead of time?

Yes, I sometimes make the sauce a day ahead and store it in the fridge. I reheat it slowly on the stove while stirring and add a splash of cream or milk if it thickens too much.

What can I use instead of sun-dried tomatoes?

I occasionally use cherry tomatoes or roasted red peppers for a different twist. Both add a nice sweetness and color to the dish.

How do I know when the salmon is done?

I look for it to flake easily with a fork and have an internal temperature of 145°F (63°C). It should be opaque and slightly pink in the center.

Conclusion

Tuscan Salmon with Creamy Garlic Alfredo Penne is the kind of dish that feels indulgent but is surprisingly easy to pull off. The creamy pasta, flavorful salmon, and vibrant tomatoes come together in a satisfying, elegant plate I always look forward to. Whether it’s a quiet dinner at home or something a little special, this recipe delivers every time.